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A comforting bowl of Beef Stew.

Old-Fashioned Beef Stew

Chef Jenn
Old-Fashioned Beef Stew is the ultimate comfort food, packed with tender chunks of beef, hearty vegetables, and a rich, flavorful broth. Perfect for chilly evenings or when you need a warm, satisfying meal, this stew is a timeless classic that everyone will love.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 315 kcal

Ingredients
  

  • ¼ cup all-purpose flour divided
  • 2 teaspoons salt divided
  • ¼ teaspoon freshly ground pepper
  • 1 pound beef stewing meat trimmed and cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 cup onion diced
  • 2 stalks celery diced
  • 3 medium carrots peeled and cut into 1/4-inch rounds
  • 3 cloves garlic minced
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 3 cups beef broth homemade or low-sodium canned
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 ½ - 2 pounds small red potatoes cut in halves

Instructions
 

  • Combine the flour, pepper, and 1 teaspoon of salt. Coat the beef cubes in the mixture, ensuring they are evenly covered.
  • Heat 3 teaspoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding. Cook for about 5 minutes per batch, turning to brown all sides. Set the beef aside.
  • Add the diced onion, carrots, and celery to the pot. Sauté for 3-4 minutes until the onion softens. Add the garlic and cook for an additional minute. Remove the vegetables and set them aside.
  • Lower the heat to medium, then pour in the red wine and red wine vinegar to deglaze the pot. Scrape up any browned bits with a wooden spoon for added flavor.
  • Return the beef to the pot. Add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce the heat to low and simmer.
  • Cover the pot and let it simmer for 1 ½ hours, skimming off any foam or fat as it rises.
  • Once the beef is nearly tender, add the reserved vegetables and potatoes. Simmer for 15-20 more minutes 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 until the stew thickens.
  • Adjust seasoning to taste and serve!

Notes

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.

Nutrition

Serving: 1.5cupCalories: 315kcalCarbohydrates: 30gProtein: 22gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 47mgSodium: 1320mgPotassium: 1076mgFiber: 4gSugar: 4gVitamin A: 5170IUVitamin C: 14mgCalcium: 64mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword beef stew, stew
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