Here’s a classic, hearty Old-Fashioned Beef Stew — rich, slow-simmered, and full of deep flavor just like grandma used to make.

🥘 Old-Fashioned Beef Stew

🛒 Ingredients (Serves 6)

Meat

2½ lbs beef chuck roast, cut into 1½-inch cubes
2 tbsp all-purpose flour
1½ tsp salt
1 tsp black pepper

Vegetables

1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced into chunks
3–4 potatoes, cut into large cubes
2 celery stalks, sliced
1 cup frozen peas (optional, added at end)

Liquids & Flavor

3 cups beef broth
1 cup water
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme (or 2–3 sprigs fresh)
1 tsp dried rosemary (optional)

For Browning

2–3 tbsp olive oil

👩‍🍳 Step-by-Step Directions

Step 1: Prepare the Beef

Pat beef cubes dry with paper towels (this helps them brown properly).
In a bowl, toss beef with flour, salt, and pepper until evenly coated.

Step 2: Brown the Meat

Heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add beef in batches (don’t overcrowd the pot).
Brown each side for about 3–4 minutes.
Remove browned beef and set aside.

👉 Browning builds deep flavor — don’t skip this step!

Step 3: Sauté the Aromatics

In the same pot, add a little more oil if needed.
Add chopped onion and cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds.
Add tomato paste and cook 1 minute to deepen flavor.

Step 4: Deglaze & Build the Broth

Pour in a splash of beef broth.
Scrape the brown bits from the bottom of the pot (that’s flavor!).
Return beef to the pot.
Add remaining broth and water.
Stir in Worcestershire sauce, bay leaf, thyme, and rosemary.

Bring to a gentle boil.

Step 5: Slow Simmer

Reduce heat to low.
Cover and simmer for 1½ hours, stirring occasionally.

The beef should begin to get tender.

Step 6: Add Vegetables

Add carrots, potatoes, and celery.
Cover and simmer another 45–60 minutes, until vegetables are tender and beef is fork-soft.

Step 7: Final Touch

Add peas during the last 5 minutes of cooking (if using).
Remove bay leaf.
Taste and adjust salt and pepper.

If stew needs thickening:

Mix 1 tbsp cornstarch with 2 tbsp cold water.
Stir into stew and simmer 5 minutes.

🍽️ Serving Suggestions

Serve hot with crusty bread or warm biscuits.
Even better the next day!
Garnish with fresh parsley for color.

🕒 Slow Cooker Option

After browning meat and sautéing onions:

Transfer everything to slow cooker.
Cook on LOW 7–8 hours or HIGH 4–5 hours.
Add peas last 30 minutes.

❄️ Storage

Refrigerate up to 4 days.
Freeze up to 3 months.
Reheat gently on stovetop.

OLD-FASHIONED BEEF STEW