Old Fashioned Beef Stew is the kind of dinner that fills the house with a smell so good people wander into the kitchen early. Chunks of chuck roast sear until deeply browned, then simmer low and slow with onions, carrots, potatoes, and a splash of red wine until the meat gives way under a spoon and the gravy turns glossy and thick.
Advertisements1
This is a real from-scratch stew, not a dump-and-stir shortcut. The browning step builds the flavor base, a little tomato paste and Worcestershire add savory depth, and a final slurry of flour and broth tightens everything into a gravy that clings to every bite instead of pooling at the bottom of the bowl.
It is also forgiving. Use whatever potatoes and root vegetables you have, swap the wine for extra broth, and the stew still comes out rich and comforting. Make it on a Sunday and eat it all week, because it genuinely tastes better the next day.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the ideal cut because its marbled collagen melts into gelatin and makes the gravy silky. If chuck is unavailable, use boneless short ribs or bottom round, but avoid lean stew meat that turns dry.
2 tsp kosher salt, plus more to taste
Kosher salt seasons the meat before searing and draws out surface moisture for better browning. Fine sea salt works at about 3/4 the volume, so start with 1 1/2 tsp.
1 tsp freshly ground black pepper
Fresh-cracked pepper tastes brighter than pre-ground and holds up through a long simmer. Use half the amount if you are cooking for kids.
3 tbsp vegetable or canola oil, divided
A high-smoke-point neutral oil lets you sear hot without burning. Bacon fat or beef tallow is a delicious substitute if you have it.
2 medium yellow onions, chopped into 1-inch pieces
Yellow onions sweeten as they caramelize and disappear into the gravy. Sweet onions or two large shallots are fine swaps.
3 tbsp tomato paste
Tomato paste adds body and a subtle tang that balances the richness of the beef. Sun-dried tomato paste or a tablespoon of ketchup in a pinch works too.
1/4 cup (30g) all-purpose flour
Flour coats the vegetables and thickens the broth into gravy as it cooks. For a gluten-free version, use 2 tbsp cornstarch whisked into cold broth at the end instead.
4 cups (960 ml) low-sodium beef broth
Low-sodium broth lets you control the final seasoning. Use chicken broth or a cup of stout beer for a different but equally rich result.
1 cup (240 ml) dry red wine, such as Cabernet or Merlot
The wine deglazes the pan and adds acidity and depth. Swap in an extra cup of broth plus 1 tbsp red wine vinegar if you prefer no alcohol.
1 1/2 lb (680g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
Yukon Golds hold their shape while turning creamy inside. Russets will thicken the gravy more but tend to break apart, while baby potatoes can go in whole.
4 medium carrots, cut into 1-inch rounds
Carrots add natural sweetness and color. Parsnips, turnips, or a mix of root vegetables all work beautifully here.
2 tbsp Worcestershire sauce and 2 dried bay leaves
Worcestershire brings umami and a hint of anchovy depth; soy sauce or coconut aminos can replace it. Bay leaves round out the aroma, and a sprig of fresh thyme is a lovely addition.
Tips & Tricks
Do not crowd the pan when searing
Cook the beef in two or three batches so each piece gets a deep brown crust, because steamed gray meat means flat flavor.
Brown the tomato paste
Letting the paste cook for a full minute until it darkens to brick red removes the raw canned taste and deepens the gravy.
Simmer, never boil
Keep the stew at a lazy bubble around 200F (93C), because a hard boil toughens the meat and makes it stringy.
Season at the end
The broth reduces and concentrates, so taste and adjust salt only after the beef is tender.
Pro Tips
Step-by-Step Instructions
1. Season and Sear the Beef
Pat the chuck cubes dry, toss with 2 tsp salt and 1 tsp pepper, and heat 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers at 375F (190C). Sear the beef in batches for 3 to 4 minutes per side until deeply golden brown on all sides, then transfer to a plate; the crust is where the flavor lives.
2. Soften the Aromatics
Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onions for 5 to 6 minutes until soft and translucent with lightly golden edges, scraping up the browned bits as they release.
3. Bloom the Tomato Paste
Stir in the tomato paste and cook for 1 minute until it darkens to a deep brick red and smells sweet rather than sharp, which builds a richer base for the gravy.
4. Deglaze with Wine
Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot with a wooden spoon until the liquid reduces by half and no longer smells of raw alcohol.
5. Build the Gravy
Sprinkle the flour over the vegetables and stir for 1 minute, then whisk in the broth and Worcestershire sauce until smooth. Return the beef and any juices, add the bay leaves, and bring to a gentle simmer at 200F (93C).
6. Simmer Until Tender
Cover and simmer on low for 1 hour 15 minutes, stirring every 20 minutes, until the beef is nearly fork-tender and the broth has thickened enough to coat the back of a spoon.
7. Add the Vegetables
Stir in the potatoes and carrots, cover, and simmer for another 35 to 40 minutes until the potatoes pierce easily with a knife and the carrots are tender but not mushy.
8. Thicken and Finish
Uncover and simmer 10 minutes more if the gravy looks thin, until it bubbles lazily at the edges and coats a spoon. Fish out the bay leaves, taste for salt, and rest 10 minutes before serving so the gravy sets.
Delicious Variations
Slow Cooker Version
Sear the beef and onions on the stove, then transfer everything except the potatoes and carrots to a slow cooker and cook on low for 6 hours, adding the vegetables in the last 2 hours.
Guinness Beef Stew
Replace the red wine with 1 cup of stout beer and add 1 tbsp brown sugar to balance the bitterness for a darker, maltier gravy.
Herb and Mushroom Stew
Add 8 oz of quartered cremini mushrooms with the onions and stir in 1 tbsp fresh thyme and 2 tbsp chopped parsley at the end for an earthy vegetarian-leaning twist.
How to Store Old Fashioned Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor deepens each day and the gravy thickens as it chills.
Freezer
Freeze in portioned containers for up to 3 months, leaving 1 inch of headspace; potatoes soften slightly after thawing but the beef stays tender.
Reheating
Reheat gently on the stovetop over medium-low heat for 8 to 10 minutes, adding a splash of broth or water to loosen the gravy, or microwave covered in 1-minute bursts.
Frequently Asked Questions
Q: What is the best cut of beef for old fashioned beef stew?
Chuck roast is the best cut because its marbling and collagen break down into tender meat and a silky gravy during a long simmer. Bottom round or boneless short ribs also work well, but stay away from lean cuts like sirloin, which turn dry and chewy.
Q: How do I thicken beef stew without flour?
Whisk 2 tablespoons of cornstarch into 1/4 cup of cold water and stir it into the simmering stew, then cook 2 minutes until it thickens. You can also mash a few of the cooked potatoes against the side of the pot or let the stew reduce uncovered for 10 to 15 minutes.
Q: Can I make old fashioned beef stew in a slow cooker?
Yes, brown the beef and onions on the stove first, then slow-cook everything except the potatoes and carrots on low for 6 hours. Add the vegetables in the last 2 hours so they hold their shape instead of turning to mush.
Q: Why did my beef stew turn out tough?
The beef was likely undercooked or boiled too hard, since chuck needs a long, gentle simmer to break down its connective tissue. Keep the liquid at a lazy 200F (93C) bubble and simmer until a fork slides in with almost no resistance, which can take up to 2 hours.
Q: Can you put raw potatoes in beef stew?
Yes, raw potatoes can go straight into the stew, but add them in the last 35 to 40 minutes of cooking so they stay intact. Waxy varieties like Yukon Gold or red potatoes hold up best, while russets tend to break down and thicken the broth.
Grab your Dutch oven, brown that beef properly, and let the whole house fill with the smell of a real Sunday supper. Make this Old Fashioned Beef Stew tonight, then come back and tell me how your family reacted, because this is the recipe that earns a permanent spot in the rotation.
Old Fashioned Beef Stew
Old Fashioned Beef Stew delivers fork-tender chuck and buttery carrots in a rich red wine gravy that warms you from the first spoonful.
🧂 Ingredients
- 3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp vegetable or canola oil, divided
- 2 medium yellow onions, chopped into 1-inch pieces
- 3 tbsp tomato paste
- 1/4 cup (30g) all-purpose flour
- 4 cups (960 ml) low-sodium beef broth
- 1 cup (240 ml) dry red wine, such as Cabernet or Merlot
- 1 1/2 lb (680g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 medium carrots, cut into 1-inch rounds
- 2 tbsp Worcestershire sauce and 2 dried bay leaves
📋 Instructions
- 1Season and Sear the Beef — Pat the chuck cubes dry, toss with 2 tsp salt and 1 tsp pepper, and heat 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers at 375F (190C). Sear the beef in batches for 3 to 4 minutes per side until deeply golden brown on all sides, then transfer to a plate; the crust is where the flavor lives.
- 2Soften the Aromatics — Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onions for 5 to 6 minutes until soft and translucent with lightly golden edges, scraping up the browned bits as they release.
- 3Bloom the Tomato Paste — Stir in the tomato paste and cook for 1 minute until it darkens to a deep brick red and smells sweet rather than sharp, which builds a richer base for the gravy.
- 4Deglaze with Wine — Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot with a wooden spoon until the liquid reduces by half and no longer smells of raw alcohol.
- 5Build the Gravy — Sprinkle the flour over the vegetables and stir for 1 minute, then whisk in the broth and Worcestershire sauce until smooth. Return the beef and any juices, add the bay leaves, and bring to a gentle simmer at 200F (93C).
- 6Simmer Until Tender — Cover and simmer on low for 1 hour 15 minutes, stirring every 20 minutes, until the beef is nearly fork-tender and the broth has thickened enough to coat the back of a spoon.
- 7Add the Vegetables — Stir in the potatoes and carrots, cover, and simmer for another 35 to 40 minutes until the potatoes pierce easily with a knife and the carrots are tender but not mushy.
- 8Thicken and Finish — Uncover and simmer 10 minutes more if the gravy looks thin, until it bubbles lazily at the edges and coats a spoon. Fish out the bay leaves, taste for salt, and rest 10 minutes before serving so the gravy sets.
