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Old Fashioned Beef Stew: A Hug in a Bowl

There’s something deeply comforting about a steaming bowl of beef stew on a chilly evening. It’s a dish that speaks of warmth, of home, and of generations gathered around a table. I remember my grandmother’s kitchen, perpetually filled with the rich aroma of slow-cooked meat and vegetables. She never followed a written recipe precisely, but her stew always had that perfect balance of tender beef, hearty vegetables, and a deeply savory broth that warmed you from the inside out. This particular recipe, while adapted from another cook, captures that same nostalgic essence, offering a wonderful foundation for a truly satisfying meal. It’s a dish that invites you to personalize, to add your own touches, just like my grandmother did with a sprig of thyme or a handful of frozen peas.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Servings: 4-6
Yield: 1 Large Pot of Stew
Dietary Type: Hearty Comfort Food

Ingredients

This recipe calls for simple, wholesome ingredients that come together to create a symphony of flavor.

1 lb lean beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
4 tablespoons cooking oil, divided
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups carrots, sliced
2 potatoes, cut into 1/2-inch cubes
1 cup green beans, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon cold water
2 cups beef broth
¼ cup fresh parsley, chopped (optional)

Equipment Needed

While this stew can be made in a standard pot, having a few key pieces of equipment will make the process smoother:

A large, heavy-bottomed pot or Dutch oven
A sharp knife for chopping vegetables
Measuring cups and spoons
A small bowl for the cornstarch slurry
A wooden spoon or spatula for stirring

Instructions

The magic of a truly great beef stew lies in the slow, patient cooking process that allows the flavors to meld and deepen. Follow these steps for a stew that will become a cherished favorite.

Begin by preparing the beef. In a medium bowl, coat the beef cubes with the all-purpose flour. Gently toss them to ensure an even coating, then shake off any excess flour. This flour coating will help to thicken the stew later and create a lovely crust on the beef.
In your large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat. Once the oil is shimmering and hot, carefully add the floured beef cubes. Sauté the beef in batches if necessary to avoid overcrowding the pot, which can lead to steaming rather than browning. Aim to brown the beef on all sides for about 6 minutes. This searing step is crucial for developing rich flavor.
Once the beef is nicely browned, remove it from the pot and transfer it to a plate. Set it aside for now.
In the same pot, add the remaining 2 tablespoons of cooking oil. Reduce the heat slightly to medium. Add the thinly sliced yellow onions and the sliced mushrooms to the pot. Sauté these vegetables for 6 minutes, stirring occasionally, until the onions have softened and become translucent, and the mushrooms have released their moisture and begun to brown.
Add the minced garlic cloves to the pot with the onions and mushrooms. Sauté for an additional 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.
Pour off any excess fat that has accumulated in the pot.
Return the browned beef to the pot. Stir in the tomato paste, ensuring it’s well distributed. Next, pour in the beef broth. Add just enough water to barely cover the beef and vegetables.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot partially, and simmer gently until the beef is tender. This slow simmering process is key to achieving fall-apart tender beef. I found that simmering for about 2 hours yielded perfectly tender meat.
After the beef has become tender, add the sliced carrots, cubed potatoes, and cut green beans to the pot.
Cover the pot partially and simmer for 10 minutes, or until the vegetables are tender. The original recipe notes that the vegetables took about 20 minutes to cook, and I found that simmering them for an additional 30 minutes helped them develop more flavor and become perfectly tender. Adjust the cooking time as needed based on your vegetables and desired tenderness.
In a small bowl, whisk together the cornstarch and the cold water until a smooth slurry forms.
Stir the cornstarch slurry into the stew.
Bring the stew back to a boil and simmer for 1 minute, stirring constantly, until the broth has thickened to your desired consistency.
If using, sprinkle with fresh chopped parsley just before serving for a burst of color and freshness.

Expert Tips & Tricks

For Deeper Flavor: Don’t rush the browning of the beef. Those browned bits stuck to the bottom of the pan are packed with flavor and contribute significantly to the richness of the stew. Scrape them up when you add the broth.
Vegetable Prep: Ensure your vegetables are cut into roughly uniform sizes to promote even cooking. For example, if you have larger carrots, slice them a bit thinner than smaller ones.
Tenderness Test: The best way to check for beef tenderness is to pierce a piece with a fork. It should give way easily with very little resistance.
Thickening Control: If your stew is too thin after adding the cornstarch slurry, you can always make another small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it in, simmering for another minute. If it’s too thick, a splash more beef broth or water can help loosen it.
Make-Ahead Magic: Beef stew actually tastes even better the next day. The flavors have more time to meld and deepen. Prepare it a day in advance and gently reheat on the stovetop.

Serving & Storage Suggestions

This hearty Old Fashioned Beef Stew is a meal in itself, but it pairs wonderfully with crusty bread for soaking up every last drop of the delicious broth. A simple green salad also offers a refreshing counterpoint.

Serving: Ladle generous portions into warm bowls. Garnish with fresh parsley, if desired.

Storage: Allow the stew to cool completely before storing.

Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze the cooled stew in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	564.3 kcal
Calories from Fat
Total Fat	25 g	38%
Saturated Fat	5.7 g	28%
Cholesterol	114.8 mg	38%
Sodium	475.2 mg	19%
Total Carbohydrate	41.3 g	13%
Dietary Fiber	6.7 g	26%
Sugars	8.5 g	34%
Protein	44.2 g	88%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderful as is, feel free to make it your own:

Root Vegetable Medley: Beyond carrots and potatoes, consider adding parsnips, turnips, or sweet potatoes for a different flavor profile and texture.
Herbal Infusion: Add a sprig of fresh thyme or rosemary during the simmering process for an extra layer of aromatic flavor. Remove the sprigs before serving.
Heartier Broth: For an even richer broth, you can use a combination of beef broth and a splash of red wine (about ½ cup) added after sautéing the garlic and before the beef broth.
Gluten-Free Option: To make this gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend for coating the beef and a gluten-free thickener like xanthan gum or cornstarch for thickening the sauce.

FAQs

Q: Why is my beef stew not tender?
A: Beef stew requires slow, gentle simmering to break down the connective tissues. If the beef is tough, it likely needs more time to cook. Ensure your heat is on low and the stew is barely bubbling.

Q: How can I make my beef stew broth thicker?
A: The recipe uses a cornstarch slurry for thickening. If you prefer a thicker stew, you can increase the amount of cornstarch slightly or make an additional slurry. Alternatively, you can simmer the stew uncovered for a while to allow some of the liquid to evaporate, naturally thickening the broth.

Q: Can I use a different cut of beef?
A: While beef chuck is ideal due to its marbling and connective tissue which breaks down beautifully during slow cooking, other tougher cuts like beef brisket or even stewing beef can be used. Avoid very lean cuts as they can become dry and tough.

Q: My vegetables are mushy. How can I prevent this?
A: Ensure your vegetables are added towards the end of the cooking process, especially if they are cut into smaller pieces. The goal is for them to be tender but not overcooked. Cooking them for the time specified in step 11 should yield tender, not mushy, results.

Q: Can I make this stew in a slow cooker?
A: Yes! Brown the beef and sauté the onions and mushrooms as directed. Then, transfer everything to a slow cooker with the broth and other ingredients (except the cornstarch slurry). Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Thicken with the cornstarch slurry in the last 30 minutes of cooking.

Final Thoughts

This Old Fashioned Beef Stew is more than just a recipe; it’s an invitation to slow down, to savor the process, and to create something truly nourishing. The rich, savory broth, the tender chunks of beef, and the medley of perfectly cooked vegetables come together in a comforting embrace. It’s the kind of meal that brings people together and creates lasting memories. So, gather your ingredients, embrace the patience that slow cooking requires, and prepare to be rewarded with a bowl of pure, unadulterated comfort. I encourage you to try it, and I’d be delighted to hear about your own culinary adventures with this beloved classic. Enjoy!

Old Fashioned Beef Stew Recipe