This old fashioned beef stew recipe is pure comfort food made the way it was always meant to be — slowly simmered on the stovetop in one pot until the beef is fall-apart tender and the broth is rich and deeply savory. Packed with hearty vegetables, bold seasonings, and a thick, glossy sauce, this is the kind of meal that makes the whole house smell incredible. Whether you are feeding the family on a weeknight or cooking ahead for the week, this classic stovetop beef stew delivers big flavor with simple, real ingredients every single time.
INGREDIENTS YOU’LL NEED:
Here is everything you need to make this old fashioned beef stew recipe, along with a few notes on why each ingredient is in here.
For the Stew:
- 3 lbs beef stew meat or cubed chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp paprika
- 1/3 cup flour
- 4 cups beef broth
- 1/3 cup Worcestershire sauce
- 3 red potatoes, cubed
- 4 carrots, sliced
- 8 oz white mushrooms, quartered
- 4 celery stalks, sliced
- Salt and pepper to taste
Ingredient Notes:
- The red wine adds a depth to the broth that is hard to replicate any other way. I use whatever dry red I have open — a Cabernet or Merlot, both work great. If you prefer not to cook with wine, just swap it for an equal amount of beef broth and add a splash of balsamic vinegar.
- The tomato paste and Worcestershire sauce are both in here for umami — they make the broth taste richer and more complex without being identifiable as tomato or Worcestershire-flavored. Do not leave either of them out.
- I use red potatoes because they hold their shape better than russets during the long simmer. Yukon Golds are my second choice.
WHY SHOULD EVERYONE BE EATING BEEF STEW?
- It’s the ultimate comfort food: There’s nothing better than a warm bowl of beef stew on a chilly day to make me feel cozy and satisfied.
- It’s packed with nutrients: I love that beef stew is loaded with protein from the beef and vitamins from all the hearty veggies like carrots, potatoes, and celery.
- It’s a one-pot wonder: Making beef stew means I get a complete, delicious meal in one dish, saving me time and effort in the kitchen.
HOW TO PREPARE OLD FASHION BEEF STEW?
Time needed: 1 hour and 30 minutes
- Prep and Sear the Beef:
Start by cutting your beef into bite-sized chunks if it isn’t already cubed. Pat it completely dry with paper towels — this is important because wet beef steams instead of sears, and you want that golden-brown crust.
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Sear the beef in batches, browning all sides, about 3 to 4 minutes per batch. Do not crowd the pan — I made that mistake when I first started making this recipe and ended up with grey, steamed beef instead of beautifully browned chunks.
Remove the seared beef and set it aside.
- Add Aromatics, Deglaze and Spices:
In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until soft and fragrant, about 2 to 3 minutes. Scrape up any browned bits from the bottom of the pot as you go — those bits are pure flavor.
Pour in the red wine and let it simmer for 2 minutes, continuing to scrape up any bits stuck to the bottom. Stir in the tomato paste, sugar, basil, oregano, parsley, and paprika and cook for another minute. - Add Flour, Liquid, and Vegetables:
Sprinkle the flour over the mixture and stir well to combine. Cook for 1 to 2 minutes. This cooks out the raw flour taste and starts building the thick, gravy-like consistency that makes this stew so hearty.
Return the seared beef to the pot. Gradually stir in the beef broth and Worcestershire sauce until everything is smooth and combined. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and let it simmer for 2 hours, stirring occasionally.
I usually do other things around the house during this time. The low simmer does all the work for you. - Add Vegetables:
After 2 hours, stir in the cubed potatoes, sliced carrots, mushrooms, and celery. Cover and continue simmering for another 60 minutes, or until the vegetables are completely tender and the beef is fall-apart soft.
I add the vegetables at this stage rather than at the beginning because potatoes and carrots added too early turn mushy and lose their texture. An hour is exactly the right amount of time for them. - Season and Serve:
Taste the stew and adjust salt and pepper as needed. I always do a final taste at this stage because the flavors concentrate as the stew cooks — it usually needs a little more salt than you’d expect.
Ladle into bowls and serve warm. This is incredible with a thick slice of crusty bread on the side.
TIPS FOR THE BEST OLD FASHIONED BEEF STEW
These are the tips I wish someone had told me before I started making beef stew. They make a real difference.
- Always dry the beef before searing. Moisture is the enemy of a good sear. Pat the beef dry with paper towels every single time.
- Sear in batches and don’t rush it. Crowding the pan drops the temperature and you end up with steamed, grey beef instead of a caramelized crust. Take your time with this step — it pays off in the finished dish.
- Keep the heat low once the liquid goes in. A hard boil will make your beef tough. You want a gentle, lazy simmer with just a few bubbles breaking the surface.
- Don’t add the vegetables too early. Potatoes and carrots need about 60 minutes, not 3 hours. Add them in the final hour only.
- Season at the end. The broth concentrates as the stew cooks, so salt added at the beginning often results in an overseasoned finished dish. Always taste and adjust right before serving.
- Let it rest for 10 minutes before serving. Just like meat off the grill, stew benefits from a short rest. The broth thickens slightly and the flavors settle.
WHAT IS THE BEST CUT OF BEEF FOR OLD FASHIONED STEW?
From my experience, chuck roast is the best choice for this recipe. It has some fat and connective tissue that melt during the long simmer, making the beef super tender and adding rich flavor to the broth. You can buy pre-cut beef stew meat at the grocery store and it works fine — the USDA recommends an internal temperature of at least 145°F for beef safety The pieces cook more evenly and stay the same size. Avoid lean cuts like sirloin or tenderloin — I tried that once, and the beef turned out dry and tough. The fat in chuck roast is what makes this stew taste amazing.
FAQ – FREQUENTLY ASKED QUESTIONS:
Chuck roast is the best option by far. It has the fat and connective tissue needed to become tender during a long, slow simmer. Pre-cut beef stew meat from the grocery store — usually a mix of chuck and round — also works well.
I strongly recommend it. Searing the beef creates a deep, caramelized crust that adds enormous flavor to the finished stew. It takes an extra 10 minutes, and it is absolutely worth it.
Yes. Replace the red wine with an equal amount of beef broth and add a splash of balsamic vinegar or extra Worcestershire sauce to compensate for the depth the wine adds.
It simply hasn’t cooked long enough. Chuck roast needs a minimum of 2 hours of low, slow simmering to break down properly. If the beef is still tough at the 2-hour mark, just keep going — it will get there.
Beef stew is much thicker, with a rich, gravy-like broth and larger chunks of meat and vegetables. Beef soup has a thinner, more liquid base. The flour and long simmer time in this recipe give the stew its thick, hearty consistency.
Absolutely. Sear the beef and sauté the aromatics on the stovetop first for the best flavor, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Add the potatoes and carrots in the last 2 hours so they stay tender without going mushy.
Yes. Let it cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding a splash of broth if it has thickened too much.
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering stew. Give it 5 minutes and it will thicken right up. Alternatively, remove the lid for the last 20 to 30 minutes of cooking and let some of the liquid reduce naturally.
OLD FASHIONED BEEF STEW RECIPE ADD-INS AND VARIATIONS:
- Swap out the wine: If I don’t have red wine on hand, I use beef broth with a splash of balsamic vinegar for that tangy depth. It works really well.
- Try a different protein: This same recipe works beautifully with chicken thighs or lamb shoulder in place of the beef. Just adjust the simmering time — chicken thighs only need about 45 minutes.
- Make it gluten-free: Swap the flour for 2 tablespoons of cornstarch mixed with a little cold water, stirred in at the end instead of at the beginning.
- Add extra vegetables: Parsnips, sweet potatoes, or frozen peas stirred in at the very end are all great additions. I add frozen peas in the last 5 minutes when I have them.
- Use a slow cooker: Sear the beef and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, adding the potatoes and carrots in the last 2 hours.
WHAT IS THE BEST BEEF STEW RECIPE COMMONLY SERVED WITH?
My personal favorite way to serve this is with a thick slice of crusty sourdough bread for soaking up the broth. But there are so many great options depending on what you have on hand.
Crusty bread or dinner rolls are the classic pairing and honestly the best one. Creamy mashed potatoes work beautifully if you want something extra hearty. Buttered egg noodles are great for serving a crowd — just ladle the stew right over the top. A simple green salad balances out the richness of the stew nicely. Cornbread is a wonderful Southern twist that my family loves.
HOW TO STORE AND REHEAT OLD FASHIONED BEEF STEW?
I think beef stew actually tastes even better the next day once the flavors have had time to develop overnight. Here is how I store and reheat it.
- Refrigerator: Let the stew cool to room temperature, then transfer to an airtight container. It keeps in the fridge for up to 4 days.
- Freezer: Cool completely, then transfer to freezer-safe containers or resealable bags, leaving a little room at the top for expansion. Label with the date and freeze for up to 3 months.
- To reheat on the stovetop: Warm over low to medium heat, stirring occasionally, until heated through. If it has thickened too much, add a splash of beef broth to loosen it.
- To reheat in the microwave: Heat in 60 to 90 second intervals, stirring between each one, until hot throughout.
LOOKING FOR MORE HEARTY DINNER RECIPES? TRY THESE!
Simple Oven-Braised Sirloin Tip Roast Masterpiece
Asian Slow Cooker Country Style Beef Ribs Recipe
FINAL THOUGHTS
This old fashioned beef stew recipe is one of my most made recipes, and for good reason. It is simple, reliable, and the kind of meal that everyone at the table is happy to see. Once you make it the first time and realize how straightforward it really is, I promise it will become a regular in your rotation too. The most important things to remember are to sear your beef, keep the heat low, and add your vegetables in the last hour. Do those three things and this stew will turn out perfectly every single time.
If you tried this recipe I would love to hear how it went! Drop a comment below and let me know — did you use wine or swap it out? Did you add any extra vegetables? And did you go for crusty bread or mashed potatoes on the side? I read every single comment and truly love hearing from you. If this recipe made it into your dinner rotation, please leave a star rating below — it helps other home cooks find this recipe and it means a lot to me. Happy cooking! 🍲
Old Fashioned Beef Stew Recipe – Rich, Hearty & Made on the Stovetop
Equipment
- Large Dutch Oven
Ingredients
- 3 lbs. Beef Stew Meat (or cubed chuck roast)
- 2 Tbsp Olive Oil
- 1 Onion (chopped)
- 4 Cloves Garlic (minced)
- 1 Cup Dry Red Wine
- 2 Tbsp Tomato Paste
- 1 Tsp Sugar
- 1 Tsp Basil (dried)
- 1 Tsp Oregano (dried)
- 1 Tsp Parsley (dried)
- 1 Tsp Paprika
- ⅓ Cup Flour
Liquid and Veggies:
- 4 cups Beef Broth
- ⅓ Cup Worcestershire Sauce
- 3 Red Potatoes (cubed)
- 4 Carrots (sliced)
- 4 Celery (sliced)
- 1 (8oz) Package White Button Mushrooms (quartered)
- Salt and Black Ground Pepper (to taste)
Instructions
- Prep the Ingredients: Cube the beef into bite-sized pieces if not pre-cut. Chop the onion, mince the garlic, and prep the potatoes, carrots, and celery.
- Sear the Beef: Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper, Sear the beef in batches to avoid overcrowding, browning all sides.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Deglaze the Pot: Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
- Add Flavor Base: Stir in 2 Tbsp tomato paste, 1 tsp sugar, 1 tsp each of basil, oregano, parsley, and paprika. Cook for another minute.
- Thicken with Flour: Sprinkle ⅓ cup flour over the mixture and stir well to combine, cooking for 1-2 minutes.
- Add Liquid: Gradually stir in 4 cups of beef broth and ⅓ cup Worcestershire sauce until smooth.
- Simmer the Stew: Bring the mixture to a boil, then reduce to low heat. Cover and simmer for 2 hours, stirring occasionally.
- Add Vegetables: Stir in the cubed potatoes, sliced carrots, mushrooms, and celery. Cover and continue cooking for another 60 minutes, or until the vegetables are tender.
- Adjust Seasoning: Taste the stew and adjust salt and pepper as needed.
- Serve: Ladle the hearty stew into bowls and serve warm. Perfect with crusty bread or over rice!
