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Beef stew recipe, three little words that instantly bring me back to my mom’s kitchen, where the aroma of slow-simmered broth, tender beef, and root veggies filled the whole house. When life gets busy (which, let’s be real, is most of the time), I reach for this beef stew as a comforting, foolproof dinner that feels like a hug in a bowl. In this guide, I’ll walk you through my favorite version, plus a slow cooker twist, my old-school tricks, and answers to every stew question you’ve ever Googled. Let’s make beef stew feel simple again.
In this Article
Key Takeaways: What You Need to Know
- Beef stew recipe starts with affordable, flavorful stew meat, usually chuck or round.
- Slow simmering (or slow cooking) turns tough cuts melt-in-your-mouth tender.
- Old-fashioned beef stew uses root vegetables, herbs, and a thick, savory broth.
- The stew can be made on the stove, in the oven, or in a slow cooker.
- Browning the meat adds rich, deep flavor that makes all the difference.
Why This Beef Stew Recipe Never Fails
What’s the story behind this beef stew?
Let’s go back to a chilly fall evening in Texas. I’d just come in from hauling firewood, and my husband walked through the door saying, “It smells like your mama’s cooking in here.” That was the first time I made this beef stew recipe just the way Mom used to, simple, slow, and full of love. What made it stick? It was affordable, flexible, and downright delicious. I’ve since made it a hundred ways, crockpot-style, Sunday supper style, and even dressed up for date night. But this version? It’s my go-to.
What ingredients make the best beef stew?
A good beef stew needs just a few key players, and chances are, you’ve already got most of them:
| Beef Stew Ingredients | Purpose |
|---|---|
| Stew meat (chuck or round) | Becomes ultra-tender with slow cooking |
| Yellow onions | Base flavor, caramelized |
| Garlic cloves | Adds depth and aroma |
| Carrots & potatoes | Classic texture and sweetness |
| Celery (optional) | Earthy balance |
| Tomato paste | Adds umami and thickens |
| Beef broth | Rich cooking liquid |
| Worcestershire sauce | Secret ingredient boost |
| Bay leaf & thyme | Old-fashioned herb combo |
| Flour or cornstarch | Thickens the stew |
| Olive oil & butter | For browning and richness |
| Salt & pepper | Essential seasoning |
Tip: You can swap in parsnips, mushrooms, or even frozen peas at the end for variety.
If you’re more of a set-it-and-forget-it cook, my crockpot beef stew version has you covered.
How to Make Beef Stew That’s Deep, Rich, and Ridiculously Cozy
How do you make a good beef stew from scratch?
Here’s the short answer: brown the meat, build the flavor, and give it time. The long answer? It’s all about layering flavor and letting the stew work its magic low and slow.
Here’s my go-to method for the best beef stew recipe every time:
Step-by-Step Instructions
| Step | What to Do | Why It Matters |
|---|---|---|
| 1 | Cut your beef into 1½-inch chunks if not pre-cut | Bigger pieces hold up better |
| 2 | Season with salt, pepper, and flour | The flour helps brown and thicken |
| 3 | Sear beef in batches in hot oil until browned on all sides | Builds deep umami flavor |
| 4 | Sauté onion & garlic in the same pot | Adds sweetness and aroma |
| 5 | Stir in tomato paste, cook for 2 minutes | Caramelizes into rich flavor |
| 6 | Deglaze with broth and scrape up browned bits | That’s liquid gold flavor! |
| 7 | Add veggies, herbs, Worcestershire, and return beef | This is your flavor base |
| 8 | Simmer gently for 2–3 hours or until beef is fork-tender | Low and slow = tender magic |
| 9 | Thicken with a slurry of cornstarch (optional) | For that glossy, hearty finish |
| 10 | Taste and adjust seasoning before serving | Always finish with salt check |
Pro tip from my kitchen:
Don’t rush the browning. This step alone takes 10–15 minutes but makes your stew taste like it’s been simmering for days. And if you’re tempted to throw everything in a pot and walk away, consider using my slow cooker version, you’ll get similar results without babysitting the stove.
Can you make this in advance?
Absolutely. In fact, stew gets better the next day. The flavors deepen, and the beef becomes even more tender. It reheats beautifully in a Dutch oven or slow cooker on low. I often double this beef stew recipe and stash some for a no-cook night.
Looking for another cozy classic? You’ll also love my chicken noodle soup on those rainy, sniffly days.
What Is Old Fashioned Beef Stew (and Why Is It So Good)?
What makes beef stew “old fashioned”?
An old fashioned beef stew is less about fancy ingredients and more about method, care, and tradition. It’s the kind of meal that simmered on the back of the stove while kids played outside and neighbors popped in to say hi. What sets it apart?
- No shortcuts, meat is browned, broth is built from scratch or rich stock, and veggies are cut by hand.
- Time matters, nothing is rushed. The stew simmers for hours to create bold, deep flavor.
- Classic herbs like bay leaves, thyme, and parsley root the dish in comforting, familiar territory.
I learned the bones of this recipe from my Grandma Ruth, who made hers in a cast iron pot, always started with onions and garlic, and never measured a thing.
Now, I still keep her touches: a splash of Worcestershire, a pinch of sugar, and her trick of adding a chopped potato halfway through to help naturally thicken the broth.
How do you cook old fashioned beef stew today?
You can still get that same cozy, nostalgic flavor without standing over the stove all day. Here’s how I do it with a few modern tweaks:
Dutch Oven Method (stovetop + oven hybrid):
- Preheat oven to 300°F.
Low and slow mimics the gentle simmering Grandma used. - Brown the meat in a heavy pot on the stovetop, then remove.
- Sauté onion and garlic in the same pot with a little butter.
- Add tomato paste, stir well, then pour in beef broth and deglaze.
- Add meat back in, along with herbs, carrots, celery, and potatoes.
- Cover and transfer to the oven for 2–2.5 hours.
- Finish with a cornstarch slurry or mash a few potato chunks for thickness.
Want a different cozy beef classic? My beef bourguignon is a French cousin to this stew, just a little fancier and made for Sunday suppers.
Slow Cooker Option: Old Fashioned Meets Easy
If you’re craving Grandma vibes but only have 15 minutes of prep time, use my crockpot beef stew recipe. It’s built on the same base but made weeknight-friendly.
How Long Does It Take to Cook Beef Stew?
How long does beef stew really take?
Here’s the honest answer: the beef stew recipe you’re using will determine the time, but the tenderness of the meat tells you when it’s ready, not the clock.
Generally speaking:
| Method | Time | Why It Works |
|---|---|---|
| Stovetop (simmered) | 2 to 2.5 hours | Direct heat slowly breaks down beef |
| Oven (Dutch oven) | 2 to 3 hours at 300°F | Even, moist heat enhances flavor |
| Slow Cooker (Low) | 7 to 8 hours | Low and slow = ultra tender meat |
| Slow Cooker (High) | 4 to 5 hours | Great for quick weeknight comfort |
Tip: Start checking your stew meat at the 2-hour mark (or halfway if using a slow cooker). It should be easy to pull apart with a fork. If it’s still chewy, it needs more time.
How do you know if stew meat is fully cooked?
Good question, and one that trips up first-time stew makers. Fully cooked stew meat isn’t just safe (which happens around 145°F); it’s fall-apart tender. That only happens when the collagen in the connective tissue melts down after hours of gentle simmering.
If you’re using my core beef stew recipe, don’t rush. This isn’t steak, it needs time to transform. And if you’re short on time? Go for my beef barley soup, which simmers faster but still gives major comfort vibes.
Real Life Review: “I Thought I Hated Beef Stew…”
“I always skipped beef stew recipes. They reminded me of bland cafeteria lunches. But Abby’s version changed everything. The beef was buttery-soft, the broth was thick and rich, and I couldn’t stop eating it. I even made it again the next week. Total comfort food.”
— Melissa T., Austin, TX
This beef stew recipe has converted skeptics, won over picky eaters, and become a favorite in more than a few busy kitchens.
Pro Tip: Don’t Let the Pot Boil
If you want meat that’s melt-in-your-mouth tender, never let the stew boil hard. That’s the fast track to tough beef. Keep it at a low, gentle simmer, just a few tiny bubbles here and there.
How to Cook Stew Meat for the Best Beef Stew Recipe
How do you cook stew meat so it’s melt-in-your-mouth tender?
Here’s the thing: the magic of any beef stew recipe lives and dies by the meat. You could have the richest broth and the freshest veggies, but if your stew meat’s tough or dry, the whole pot suffers. So let’s fix that.
Cooking stew meat the right way starts with the right cut of beef and the right cooking method.
Best Cuts for a Beef Stew Recipe
The best beef stew recipes use cuts that are cheap but collagen-rich. Why? Because collagen breaks down over time into gelatin, giving you silky, spoon-tender bites.
| Cut of Beef | Why It Works for Stew |
|---|---|
| Chuck roast | Marbled, flavorful, shreds beautifully |
| Bottom round | Leaner but still tender with slow cooking |
| Brisket (for richness) | Adds deep, fatty flavor |
| Pre-cut stew meat | Convenient, but quality varies, check for marbling |
If you’re starting with pre-cut stew meat, give it a second look. Some pieces are too lean or too small. I often cut my own from a chuck roast for the ultimate beef stew recipe base.
Searing Stew Meat Like a Pro
Before you add liquid or veggies, take the time to brown your beef in a little oil. This creates the Maillard reaction, fancy speak for flavor-packed crust. No skipping!
How to sear for the perfect beef stew:
- Pat beef dry with paper towels. Moisture kills browning.
- Toss with salt, pepper, and a spoonful of flour.
- Heat oil in a heavy-bottomed pot (Dutch oven works best).
- Brown meat in batches, don’t crowd the pan.
- Set browned beef aside before deglazing.
This step is everything in a beef stew recipe. It creates those golden brown bits (fond) at the bottom of the pot, which get lifted into the stew and deepen the flavor.
Want to skip searing?
I get it. Sometimes life calls for shortcuts. My slow cooker beef stew lets you skip the searing, but I’ll be honest: the extra step in the traditional beef stew recipe is worth it.
Need more one-pot beef comfort? Don’t miss my creamy beef stroganoff recipe, it’s like stew’s indulgent cousin.
Final Word on Cooking Stew Meat
Let it take its time. That’s the golden rule of every great beef stew recipe. Rush the meat, and you’ll end up chewing. Respect the low simmer, and you’ll get beef that practically falls apart when you look at it.
Beef Stew Serving Tips, Mistakes to Avoid & Leftover Gold
What are the biggest mistakes when cooking a beef stew recipe?
A good beef stew recipe isn’t complicated, but a few small missteps can turn your cozy bowl into a watery or bland mess. Here’s what to watch for:
Mistake #1: Rushing the meat
Undercooked stew meat is tough. You’ve got to simmer long and low to melt the collagen and get that dreamy, fall-apart texture.
Mistake #2: Boiling the stew
Boiling breaks down meat too quickly and leaves it rubbery. The right beef stew recipe always simmers gently, just a few bubbles here and there.
Mistake #3: Skipping the browning step
Yes, it adds 15 minutes. But browning the beef is what gives your beef stew that savory depth that feels like it cooked all day (because it did).
Mistake #4: Overloading with liquid
It’s a beef stew, not a soup. You want just enough broth to cover the meat and veg, not drown it. Need soup instead? Check out my beef barley soup for that vibe.
How to Serve Beef Stew Like a Comfort Food Queen
Now let’s get this beef stew recipe onto the table in style. You’ve simmered it for hours. Don’t just scoop and slop. Dress it up a little, you earned it.
Easy Serving Ideas
- With crusty bread: Think sourdough or a warm baguette to soak up that thick, rich stew gravy.
- Over mashed potatoes: IYKYK. It’s indulgent and perfect for a cold night.
- On buttery egg noodles: For a Stroganoff-style twist (try my full beef stroganoff recipe if that’s your thing).
- Next to roasted green beans or a crisp salad: Adds balance to all that warm, slow-cooked goodness.
How to Store & Reheat Leftover Beef Stew
Let’s talk leftovers, because this beef stew recipe is a make-once, enjoy-twice kind of meal.
| Storage Tip | Why It Works |
|---|---|
| Store in airtight container | Keeps flavors fresh up to 4 days |
| Reheat gently on the stove | Maintains texture and richness |
| Freeze in portions | Perfect for meal prep or lazy nights |
| Add splash of broth when reheating | Helps bring back the glossy texture |
I love making this beef stew recipe on Sunday and portioning out leftovers for Monday lunch and Wednesday dinner. It’s like giving your future self a hug.
Beef Stew Recipe
Equipment
- 1 Dutch oven For stovetop or oven version
- 1 Chef’s knife To cube beef and chop vegetables
- 1 Cutting board Preferably wooden or plastic
- 1 Measuring spoons For herbs, paste, and broth
- 1 Large spoon or ladle For stirring and serving
Ingredients
- 2 lbs beef chuck roast Cut into 1½ inch cubes
- 1 tbsp olive oil For browning meat
- 1 tbsp butter Adds richness
- 1/4 cup all-purpose flour For coating beef
- 1 tsp salt Adjust to taste
- 1/2 tsp black pepper Fresh cracked
- 1 large yellow onion Chopped
- 3 cloves garlic Minced
- 2 tbsp tomato paste Builds base flavor
- 4 cups beef broth Low-sodium preferred
- 1 tbsp Worcestershire sauce Boosts umami
- 4 carrots Peeled and cut into chunks
- 3 potatoes Yukon gold or red cubed
- 2 celery stalks Optional
- 2 bay leaves Whole
- 1 tsp dried thyme Or use 1 tbsp fresh
- 1 tbsp cornstarch Optional for thickening
- 2 tbsp water For cornstarch slurry
Instructions
- Prep the Beef: Pat beef dry and season with salt, pepper, and flour.
- Brown the Meat: In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add onion and garlic. Cook until softened.
- Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to caramelize.
- Deglaze: Add beef broth and Worcestershire sauce. Scrape up brown bits.
- Combine Ingredients: Return beef to pot. Add carrots, potatoes, celery, bay leaves, and thyme.
- Simmer: Cover and simmer on low for 2.5–3 hours, or transfer to a 300°F oven.
- Thicken (Optional): Mix cornstarch and water. Stir into stew 15 minutes before serving.
- Rest: Let stew rest 10 minutes. Remove bay leaves, taste, and adjust seasoning.
Notes
Nutrition
Final FAQs
How do you cook old fashioned beef stew?
Old fashioned beef stew recipes are all about time, care, and simple ingredients. You brown the beef, sauté aromatics, add hearty veggies, pour in broth, and simmer low and slow until everything’s tender and rich. Traditionally, this was done on the stovetop or in the oven, but a slow cooker beef stew version still captures the same nostalgic flavor, with way less babysitting.
How do you make a good beef stew?
Start with the right cut of meat (like chuck), brown it well, build a deep broth with tomato paste and aromatics, and simmer low and slow for 2–3 hours. This brings out rich flavor and tender texture in any beef stew recipe.
What is old fashioned beef stew?
Old fashioned beef stew is a traditional recipe made with basic ingredients like beef, potatoes, carrots, onion, garlic, and herbs. It simmers for hours to create a hearty, thick, flavorful meal, just like grandma used to make.
Can you cook beef stew in a slow cooker?
Yes! You can make a beef stew recipe in a slow cooker by browning the beef first (optional but recommended), then adding all ingredients and cooking on low for 7–8 hours or high for 4–5. Try this slow cooker version
How long does it take to cook a beef stew?
On the stove or in the oven, beef stew takes about 2–3 hours. In a slow cooker, it takes 4–8 hours depending on the setting. Cook time depends on when the beef becomes tender enough to shred with a fork.
How do you cook stew meat?
To cook stew meat, first sear it on all sides in a hot pan to build flavor. Then simmer it slowly in broth or stew liquid for 2+ hours until it becomes fork-tender. The key to stew meat in any beef stew recipe is time.
How do you cook old fashioned beef stew?
Start by browning the meat, then sauté onions, garlic, and tomato paste. Deglaze with broth, add root veggies and herbs, and simmer gently for 2–3 hours. This beef stew recipe method delivers rich, deep, old-school flavor.
A Comforting Finish to the Best Beef Stew Recipe
One Last Serving Twist You’ll Love
Here’s a cozy trick: ladle your beef stew over a slice of toasted sourdough or Texas toast. The bread soaks up the gravy, and every bite becomes a savory, stew-soaked masterpiece.
Real Testimonial: A Family Favorite
“I’ve made a lot of beef stew recipes over the years, but Abby’s is the one I keep coming back to. It’s rich, easy to make, and my picky-eating kids actually ask for seconds.”
— Nicole W., San Antonio
Final Thoughts from Abby
There’s just something magical about a beef stew recipe. It’s not just about the food, it’s the feeling. A pot bubbling on the stove means someone’s being taken care of. Whether you’re cooking for yourself, your family, or a crowd, this stew brings warmth to any table.
So here’s to comfort food that feels like a hug, tastes like home, and always fits into real life.
Let’s keep it simple. Let’s keep it flavorful. Let’s eat well, well.
