Old-Fashioned Beef Stew: A Classic Comfort Food

A rich, hearty, and deeply satisfying stew that simmers low and slow until the beef is fall-apart tender, the vegetables are buttery soft, and every spoonful tastes like home. This timeless recipe captures all the warmth of a country kitchen with simple ingredients, bold flavor, and old-world technique—perfect for chilly nights, family dinners, or when you just need something good.

Why You’ll Love This Recipe

This isn’t just stew—it’s comfort in a bowl. With seared beef coated in flour for richness, a savory broth built from deglazed pan drippings, and garden-fresh vegetables that melt into every bite, this classic version honors tradition without shortcuts. It gets better overnight, freezes beautifully, and fills your house with an aroma that draws everyone to the table.

Perfect for:

• Cold-weather meals
• Meal prep (tastes even better the next day!)
• Freezer-friendly dinners
• Feeding a hungry family

Ingredients

For Browning & Base

• 2 tbsp olive oil (or vegetable oil)
• 2 lbs (900g) beef stew meat, cubed (~1-inch pieces), patted dry
• 2 tbsp all-purpose flour
• ½ tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste

For the Broth

• 4 cups (950ml) water
• 2 cups (480ml) beef broth (low-sodium if preferred)

For the Vegetables

• 4 cups (about 1.5 lbs / 680g) potatoes, peeled and cubed (~1-inch)
• 2 cups (about 1 lb / 450g) carrots, chopped into rounds or chunks
• 1 tsp dried rosemary (crush between fingers for best flavor)

Optional Add-Ins (Last 10–30 Minutes)

• 1 cup fresh corn kernels
• 1 cup green beans, cut into 1-inch pieces
• 1 cup turnip, chopped
• 2 cups fresh tomatoes, diced (seeds removed if watery)

For Serving

• Crusty bread, rolls, or biscuits
• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Brown the Beef (Key for Flavor!)

In a large Dutch oven or heavy pot over medium-high heat:

• Heat olive oil until shimmering.
• Pat beef cubes very dry with paper towels—this ensures a proper sear.
• Toss beef with flour, salt, and pepper in a bowl.
• Working in batches (don’t overcrowd!), add beef to the pot and sear 3–4 minutes per side, until deeply browned on all sides.
• Transfer to a plate and set aside.

2. Build the Savory Broth

• Pour off excess fat if desired (leave about 1 tbsp).
• Return beef to the pot.
• Add water and beef broth, stirring to combine.
• Use a wooden spoon to scrape up browned bits from the bottom of the pot—this is flavor gold!
• Bring to a boil, then reduce heat to low.
• Cover and simmer 30 minutes, stirring occasionally.

3. Add Hearty Vegetables

Stir in:

• Potatoes
• Carrots
• Dried rosemary
• Optional: turnips or fresh tomatoes

Increase heat to medium-low and simmer 30 minutes, or until potatoes and carrots begin to soften.

4. Finish with Fresh Veggies (Optional)

If using corn or green beans, add them now.

• Simmer 10–15 minutes more, until tender but not mushy.

5. Final Simmer for Tenderness

• Reduce heat to low.
• Continue simmering 30 minutes to 1 hour, uncovered, until:
  • Beef is fork-tender and shreds easily
  • Vegetables are fully cooked
  • Broth has thickened slightly

6. Season & Serve

• Taste and adjust seasoning—more salt? Pepper? A splash of Worcestershire?
• Skim excess fat if desired.

Ladle into bowls and serve hot with:

• Warm crusty bread for dipping
• A sprinkle of fresh parsley
• Or enjoy all by itself—it’s a full meal!

You Must Know

• Pat the beef dry —wet meat steams instead of sears.
• Don’t skip browning in batches —crowding cools the pan and prevents crust formation.
• Use real rosemary —it stands up to long cooking better than thyme here.
• Let it rest 10 minutes —flavors settle and thicken slightly.
• Tastes better the next day —perfect for leftovers!

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of broth if too thick.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve in mugs for a cozy touch.
• Great with coleslaw or pickled beets on the side.
• Double the batch and freeze half for future comfort.
• Pack in thermoses for lunch.

Cultural Context

Rooted in American farmhouse cooking and European peasant stews, this recipe honors the tradition of transforming tough cuts into something luxurious. Found on Sunday tables, hunting cabins, and freezer shelves alike, it proves that time is the most important ingredient—because great food can’t be rushed.

Pro Tips

• Double the recipe? Yes—perfect for freezing or feeding a crowd.
• Want thicker stew? Mix 1 tbsp cornstarch + 2 tbsp cold water, stir in during last 10 mins.
• Add mushrooms? Sauté with onions or add with carrots.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I skip browning the beef?
A: You can—but you’ll miss out on rich flavor. For stovetop-only: brown well before adding liquid.

Q: Why did my potatoes turn mushy?
A: Likely overcooked. Add them later or use waxy varieties like red or fingerling.

Q: Is this gluten-free?
A: Only if using GF flour or cornstarch substitute.

Q: Can I use frozen veggies?
Yes—but add at the end to prevent breakdown.

Q: Can I make it in a slow cooker?
Absolutely! Brown beef first, then transfer all ingredients to crockpot. Cook on LOW 7–8 hours or HIGH 4–5 hours.

Allergy Information

Contains: none inherently.
Gluten-free option: Use GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on broth and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 380
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 7g
• Protein: 28g
• Sodium: 680mg

This stew doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a sizzle, and someone who says, “Let’s make it together.”