When I think of comfort food, Old Fashioned Beef Stew comes to mind. The rich aroma fills the kitchen as the stew simmers, reminding me of family dinners around the table. I remember my grandmother making this dish on chilly evenings, and it always brought us together. The tender beef and hearty vegetables create a warm embrace on a cold day, making this stew truly special. This recipe matters because it holds those cherished moments and brings a smile to your face with every bite. There’s something magical about gathering around a pot of delicious stew, and I’m excited to share this timeless classic with you.
why make this recipe
You might wonder why you should make Old Fashioned Beef Stew. This dish is a great way to enjoy a warm, filling meal that is easy to prepare and perfect for sharing. The flavors meld beautifully as it cooks, making it even better the next day. Plus, it’s a wonderful way to use inexpensive cuts of meat. You will impress your family and friends with this hearty, satisfying stew that feels both nostalgic and fulfilling.
how to make Old Fashioned Beef Stew
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Directions
- In a large pot, heat the olive oil over medium heat. Add the beef and brown on all sides.
- Remove the beef and set it aside. In the same pot, add the onions and garlic, sautéing until soft.
- Return the beef to the pot and add the broth, carrots, potatoes, thyme, salt, pepper, and bay leaf.
- Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, until the beef is tender.
- Remove the bay leaf before serving.
how to serve Old Fashioned Beef Stew
Serve your Old Fashioned Beef Stew hot, in deep bowls. You can accompany it with crusty bread or serve it with a simple green salad. This way, every bite is heartier, and the stew’s warmth can be truly appreciated.
how to store Old Fashioned Beef Stew
To store leftover stew, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. For longer storage, you can freeze the stew in freezer-safe containers for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
tips to make Old Fashioned Beef Stew
- Brown the beef well: This step adds a lot of flavor to the stew. Don’t rush it.
- Cut vegetables evenly: This ensures that they cook at the same rate.
- Adjust seasoning: Feel free to tweak the salt and pepper to fit your taste.
- Add a splash of wine: For an extra depth of flavor, add a bit of red wine before simmering.
variation
For a twist, you can add peas or mushrooms to the stew. Fresh herbs like parsley or rosemary can also brighten the flavors. If you want a thicker consistency, mix a teaspoon of cornstarch with some cold water and stir it in during the last few minutes of cooking.
FAQs
What can I serve with beef stew?
You can serve beef stew with bread, rice, or a fresh salad.
Can I make this stew in a slow cooker?
Yes, you can! Brown the beef first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours.
How do I know when the beef is done?
The beef is done when it is fork-tender and easily falls apart.
PrintOld Fashioned Beef Stew
A comforting, hearty stew with tender beef and vegetables, perfect for chilly evenings and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef and brown on all sides.
- Remove the beef and set it aside. In the same pot, add the onions and garlic, sautéing until soft.
- Return the beef to the pot and add the broth, carrots, potatoes, thyme, salt, pepper, and bay leaf.
- Bring to a boil, then reduce the heat to low and simmer for 90 to 120 minutes, until the beef is tender.
- Remove the bay leaf before serving.
Notes
Serve hot with crusty bread or a simple green salad. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
