Here’s a hearty, comforting Old-Fashioned Beef Stew — rich, slow-simmered, and packed with tender beef and vegetables
Old-Fashioned Beef Stew
Ingredients (Serves 4–6)
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900 g (2 lbs) beef chuck, cut into 1½-inch cubes
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3 tbsp flour
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Salt & black pepper to taste
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2–3 tbsp olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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3 carrots, sliced
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3 potatoes, cubed
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2 celery stalks, chopped
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2 tbsp tomato paste
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4 cups beef broth
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1 cup water
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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1 tbsp Worcestershire sauce
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Optional: ½ cup frozen peas (added at the end)
Instructions
1️⃣ Brown the Beef
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Pat beef dry and season with salt and pepper.
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Toss lightly with flour.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown beef in batches (don’t overcrowd). Remove and set aside.
2️⃣ Build the Flavor
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In the same pot, sauté onion and celery 3–4 minutes.
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Add garlic and cook 30 seconds.
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Stir in tomato paste and cook 1 minute.
3️⃣ Simmer
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Return beef to pot.
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Add carrots, potatoes, broth, water, thyme, rosemary, bay leaf, and Worcestershire sauce.
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Bring to a boil, then reduce to low.
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Cover and simmer 1½–2 hours until beef is fork-tender.
4️⃣ Finish
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Remove bay leaf.
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Stir in peas if using.
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Adjust salt and pepper to taste.
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If thicker stew is desired, simmer uncovered 10–15 minutes.
Tips for Best Stew
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Use beef chuck — it becomes tender with slow cooking.
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Simmer gently, don’t boil.
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Stew tastes even better the next day.