OLD FASHIONED BEEF STEW RECIPE

Recipe by : chef ssentongo

This is a classic, hearty, and deeply comforting dish. An old-fashioned beef stew is all about low, slow cooking to transform a tough cut of meat into something incredibly tender and flavorful.

Here is a detailed, from-scratch recipe that will fill your home with an amazing aroma and deliver that perfect, nostalgic flavor.

The Ultimate Old-Fashioned Beef Stew

This recipe uses a few key techniques (browning the meat, deglazing the pan) that are essential for building the deepest flavor.

Prep Time: 30 minutes
Cook Time: 2 – 2.5 hours
Serves: 6-8

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Ingredients

• For the Stew:
  • 2-3 lbs (1-1.5 kg) beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil or vegetable oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
  • 4 cups beef broth, plus more if needed
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme (or 3-4 fresh thyme sprigs)
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 2 stalks celery, cut into 1/2-inch pieces (optional, but classic)
  • 1 cup frozen peas
• For the Optional Finish:
  • 2 tbsp butter, softened
  • 2 tbsp flour (to make a beurre manié for thickening)

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Instructions

1. Prepare the Beef: Pat the beef cubes completely dry with paper towels. This is crucial for getting a good sear. Season generously with salt and pepper. Toss the beef in the 1/3 cup of flour until lightly coated, shaking off any excess.
2. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: If using wine, pour it into the pot. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot (this is called “fond” and is packed with flavor). Let the wine simmer and reduce by about half. If not using wine, use a splash of the beef broth to deglaze.
5. Build the Stew: Return the seared beef and any accumulated juices to the pot. Add the tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to combine. Pour in the beef broth until the meat is just covered. Bring to a boil.
6. Slow Simmer: Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 1 hour and 30 minutes.
7. Add the Vegetables: After 90 minutes, the beef should be starting to become tender. Stir in the carrots, potatoes, and celery. If the liquid level has dropped below the ingredients, add a bit more beef broth to cover them. Return to a simmer, cover (again, slightly ajar), and cook for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft.
8. Thicken the Stew (Optional): If you prefer a thicker stew, you can make a beurre manié. In a small bowl, mash the 2 tablespoons of softened butter and 2 tablespoons of flour together to form a smooth paste. Stir this paste, a little bit at a time, into the simmering stew. Let it cook for 5-10 minutes until the stew thickens.
9. Final Touches: Stir in the frozen peas and cook for 5 more minutes until they are heated through. Taste the stew and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaves (and thyme sprigs if using fresh).
10. Serve: Ladle the stew into deep bowls. It’s fantastic served with crusty bread, over mashed potatoes, or with simple buttered egg noodles.

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Tips for the Best Beef Stew

• The Cut of Beef is Key: Beef chuck is ideal because it’s well-marbled with fat and connective tissue, which breaks down during the long, slow cooking process, resulting in incredibly tender meat.
• Don’t Skip the Sear: Browning the meat creates a world of flavor through the Maillard reaction. Be patient and do it in batches.
• Low and Slow is the Way to Go: A gentle simmer is essential. Boiling the stew will make the beef tough and the vegetables mushy.
• Add Vegetables Strategically: Hard root vegetables like carrots and potatoes are added later so they don’t disintegrate. Delicate vegetables like peas are added at the very end to retain their color and texture.
• Make it Ahead: Stew almost always tastes better the next day! The flavors have more time to meld. Let it cool completely and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Enjoy your delicious, homemade, old-fashioned beef stew

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