Ahhh, the kind that simmers all afternoon and makes the whole place smell like home. 🥣🤎 Here’s a classic old-fashioned beef stew—no fancy tricks, just deep, cozy flavor.
Old-Fashioned Beef Stew
Ingredients
- 2 lbs beef chuck, cut into 1½-inch chunks
- Salt & black pepper
- 3 tbsp all-purpose flour
- 3 tbsp oil or bacon fat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 cup water or more broth
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme (or a few sprigs fresh)
- 4 carrots, sliced
- 3–4 potatoes, chunked
- 2 celery stalks, sliced
Instructions
- Brown the beef
Pat beef dry, season generously with salt and pepper, then toss with flour.
Heat fat in a heavy pot over medium-high heat. Brown beef in batches—don’t crowd. Set aside. - Build the base
Lower heat to medium. Add onion and cook until soft and lightly browned.
Stir in garlic and tomato paste; cook 1–2 minutes until brick-red and fragrant. - Deglaze & simmer
Return beef to pot. Add broth, water, Worcestershire, bay leaves, and thyme.
Bring to a gentle boil, then reduce to low. Cover and simmer 1½–2 hours, until beef is starting to get tender. - Add vegetables
Stir in carrots, potatoes, and celery.
Cover and simmer another 30–45 minutes, until vegetables are tender and stew is thick. - Finish & rest
Taste and adjust seasoning. Remove bay leaves.
Let stew rest 10–15 minutes before serving—this part matters.
Old-school tips
- Low and slow beats rushing—gentle bubbles only
- If stew’s thin, simmer uncovered the last 10 minutes
- Even better the next day
Perfect with
- Crusty bread or biscuits
- Mashed potatoes
- Cold weather and zero plans
Want a slow-cooker, oven-braised, or no-tomato version?
