Old-Fashioned Beef Stew

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Few meals are as satisfying as a classic beef stew. This recipe reminds me of chilly nights when the stew would simmer on the stove, filling the house with warmth and a mouthwatering smell. It’s a classic stew recipe, without fussy ingredients or preparation. All you need is a handful of ingredients, a good pot, and a bit of time.

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I love this dish because it’s easy to prepare, uses basic ingredients, and packs a lot of flavor. Whether you’re making dinner for your family or prepping a hearty meal for the week, this beef stew is sure to please.

History

Beef stew has been around in one iteration or another since we began cooking. The idea of taking a tough cut of meat and cooking it low and slow has been used since forever. The modern beef stew likely took its form in the early 1800s, as home kitchens began incorporating iron pots and slow-cooking techniques became more accessible. This timeframe also coincides with the popularity of one-pot meals in both Europe and North America.

This is the kind of stew your grandmother (or their great-grandmother) would have made. It’s simple, hearty, and easy. The key to this stew is to not cook the heck out of the veggies. The veggies go in near the end of the cooking time so that they’re cooked but not cooked to mush.

Ingredients

• All-purpose flour – I make sure the beef is lightly coated, not caked, so the stew thickens without tasting pasty.
•  Salt – I cook with kosher salt.
• Ground pepper – Freshly cracked black pepper has the best flavor.
• Beef stewing meat – Trimmed and cut into cubes; choose chuck or similar for tenderness.
• Vegetable oil – Any neutral oil works for browning the beef.
• Onion – I use yellow onions because they soften into the broth without getting sharp or overpowering.
• Celery – Include the leafy tops for flavor.
• Carrots – Peeled and cut into rounds; don’t make them too small or they’ll mush.
• Garlic – Use fresh garlic; Jarlic loses flavor in long cooking.
• Red wine – Use a dry red; I’ve tested both merlot and cabernet and both deepen the flavor nicely.
• Red wine vinegar – Just a splash to brighten the stew; don’t overdo it.
• Beef broth – I stick with low-sodium broth so I can control the seasoning as the stew reduces.
• Bay leaves – Remove before serving to avoid bitterness.
• Dried thyme – A pinch goes a long way; crush lightly to release flavor.
• Red potatoes – Cut in halves; Yukon Gold or red potatoes hold shape well.

How To Make Old-Fashioned Beef Stew

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Start by combining the flour, pepper, and 1 teaspoon of salt in a large bowl. Coat your beef cubes in the mixture, making sure each piece is evenly covered. I love using a shallow dish or pie plate for this. It makes it easier to toss the beef without spilling.

Heat 3 teaspoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches so the pot doesn’t overcrowd. Cook each batch for about 5 minutes, turning the pieces so all sides get that lovely golden crust. Remove the beef and set aside.

Add the diced onion, carrots, and celery to the pot. Sauté for 3-4 minutes until the onion softens, then add the garlic and cook for 1 more minute. Remove the vegetables and set them aside. I like using a slotted spoon to lift them out without losing any of the flavorful oil.

Lower the heat to medium and pour in the red wine and red wine vinegar to deglaze the pot. Use a wooden spoon to scrape up all the browned bits because they pack so much flavor into the stew.

Return the beef to the pot. Add the beef broth, bay leaves, and thyme. Bring everything to a boil, then reduce the heat to low and let it simmer gently.

Cover the pot and let the stew simmer for 1 hour and 30 minutes, skimming off any foam or excess fat as it rises. This slow simmer makes the beef incredibly tender.

Once the beef is nearly tender, add the reserved vegetables and the potatoes. Continue simmering for 15-20 minutes, or until the vegetables are tender and the potatoes are cooked through.

Mix the remaining 2 tablespoons of flour with 3 tablespoons of water to create a slurry. Stir this into the stew and bring it to a gentle boil for 3-4 minutes to thicken the sauce. A small whisk works perfectly for mixing the slurry without lumps.

Taste and adjust the seasoning with salt and pepper. Serve warm in bowls with crusty bread to soak up all that delicious sauce.

Chef Jenn’s Tips

• Use a heavy-bottomed pot or Dutch oven for consistent heat and to reduce the likelihood of scorching.
• If your beef cubes are large, cut them down to bite-sized pieces so that they cook evenly and don’t take forever to get tender.
• Cook this stew low and slow for the best flavor.

Make It A Meal

Pair this stew with hearty sides like crusty sourdough bread or soft dinner rolls to soak up the delicious broth. For a lighter touch, serve with a fresh green salad. If you’re looking for a dessert to round out the meal, apple pie or chocolate mousse will do the trick.

Storage

Beef stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to four days. You can also freeze individual portions for up to three months. When reheating, add a splash of water or broth to adjust the consistency.