Old Fashioned Beef Stew Share

Instructions:

1. Prep the beef: Toss beef cubes with flour, salt, and pepper until lightly coated.
2. Brown the meat: In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown beef in batches, removing it to a plate once seared on all sides.
3. Build flavor: In the same pot, sauté onions and garlic until fragrant and soft—about 3–4 minutes.
4. Deglaze & simmer: Stir in tomato paste, Worcestershire sauce, and beef broth. Scrape the bottom of the pot to lift all the flavorful bits.
5. Add it all together: Return the beef to the pot along with carrots, potatoes, celery, bay leaf, and thyme. Bring to a simmer.
6. Let it stew: Cover and cook on low for 2 to 2½ hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
7. Optional finish: Stir in peas or corn for the last 10 minutes of cooking. Adjust salt and pepper to taste.
8. Serve hot: Best with warm bread, biscuits, or over a bed of buttered noodles.

Tips for Perfect Stew Every Time

• Use the right cut: Chuck roast is ideal—well-marbled and becomes tender with long cooking.
• Don’t rush the browning: Browning the meat deeply enhances flavor.
• Make it ahead: Beef stew tastes even better the next day after flavors have had time to meld.

A Taste of Tradition

In a world that moves fast, a pot of old fashioned beef stew reminds us to slow down. It’s the kind of dish that asks for patience—and rewards you with rich flavor and deep satisfaction. Whether it’s served on a quiet evening or at a crowded dinner table, it brings warmth, comfort, and a bit of nostalgia with every bite.

So dust off that Dutch oven and bring a little tradition back to your kitchen. Your heart—and your appetite—will thank you.

Would you like a printable recipe card, meal prep variation, or slow cooker adaptation to go with this article?