Best Old Fashioned Beef Stew Recipe

There'south naught like tucking into a cozy, old fashioned beef stew on a dank weekend. Tender beef, carrots, celery, onions and potatoes in a rich, beefy gravy – a one pot meal with everyday ingredients. The best.

Catch some crusty bread and dig in to this delicious and satisfying comfort food.

How do you become a deep rich flavorful stew?

Yous build the flavors.

1. Browning the meat is important. It flavors the meat and leaves those great meaty browned bits at the bottom of the pan that go incorporated into the gravy.
2. Red vino, although not essential, adds a deeper season to the stew. Almost all the alcohol evaporates if you're worried about the kids.
3. Onions and seasonings (bay leaves, thyme, a splash of Worcestershire sauce) and hearty vegetables likewise add together great flavor. One reader suggested caramelized onions for even deeper flavors. Sounds good.
4. Finally, a swell beef stock or beefiness broth (or combination of beef and chicken goop) along with lycopersicon esculentum paste are cardinal for a rich sauce.

FAQ

What is the best beefiness to employ for stew?

Almost grocery stores call it stew meat. The most common type is chunks of beefiness from a chuck roast. Regardless, the meat is a tougher cut that requires long braising time to become tender.

What potatoes should I apply in a stew?

Yukon gold, baby potatoes or fingerling potatoes are best. There is no demand to peel the potatoes unless y'all want to. They all have thin skins. Russets tend to fall autonomously.

Exercise I have to use pearl onions?

No. Pearl onions are classic in a old-fashioned beef stew, but yellow or sweet onions are fine too. The prissy affair nearly pearl onions if you can find them in the frozen section is that they are already peeled and small, so you tin can only driblet them in, skipping the sauté part.

Tips for the best beefiness stew recipe

• Dust the beefiness stew meat with flour. This helps absorb moisture and brown the meat amend for more flavor.
• Add the red wine for extra flavour if y'all can. The alcohol evaporates and is miniscule in the stew.
• Be patient. This is non a quick recipe. You need time to develop the flavors and tenderize the beefiness and vegetables.
• Use a cornstarch slurry to thicken the gravy to your liking.

How to brand this onetime fashioned beefiness stew recipe

Ingredients: beef stew meat, potatoes, beef stock/broth, wine, onion, carrots, celery, garlic, vegetable oil, flour, seasonings, bay leaves, tomato paste, potatoes.

Coat the beef stew meat with all purpose flour

Dark-brown the beefiness in two batches in hot oil. Don't overcrowd the pot.

Skim grease off top of stew. Add vegetables, bring to boil, partially cover, lower heat to a simmer and cook some other hour.

To thicken sauce, add a corn starch slurry and cook for a few minutes. Gustatory modality and adjust seasonings.

Sprinkle with fresh parsley and serve with crusty bread.

Tailor To Your Taste

Vegetable picks

• Classic stew vegetables are potatoes, carrots, onions and celery.
• Other good options are mushrooms, green beans, turnips, parsnips, cerise bell peppers.
• Y'all tin also add frozen corn niblets or peas in the last few minutes.

Other cooking methods

See instructions in recipe notes for both alternatives.

• Tiresome Cooker: this will take 6-8 hours.
• Instant Pot: this will have near 1 hr.

Seasoning/flavor options

• I would say a bay leaf and thyme are musts, but there are a few other things you can consider.
  • A dash of Worcestershire.
  • Salary, fried before you add the stew meat.
  • Lemon zest stirred in just before serving.
  • A pinch of allspice.
  • A splash of fish sauce for umami.

What to serve with beefiness stew

Beef stew is a one-pot repast in a bowl and can easily exist eaten on its own. Here's a few uncomplicated sides, though, if you lot want to step it up.

• cheddar bay biscuits
• popovers (Yorkshire pudding)
• crusty staff of life or our like shooting fish in a barrel naan recipe for soaking up the delicious gravy.
• wintertime salad

Shortcuts

• Buy stew meat already cut into cubes
• Utilize frozen peeled onions (already peeled) and skip the onion sauté step.
• Cook the beef stew in an instant pot – see instructions in the recipe carte du jour.

Make Ahead

• The stew is even ameliorate the next solar day or the adjacent. Store it in an airtight container or ziploc bags in the refrigerator for three-4 days and reheat on the stove or in the microwave.
• To freeze: Cool the stew, then transfer it to closed containers or sealable freezer numberless in portions for upwards to 4 months. Defrost in the fridge overnight and heat upwardly on stove top or in microwave.

Other erstwhile fashioned comfort food recipes y'all might enjoy

• Ina Garten'south Chicken Pot Pie
• Meatball Stew
• Healthy Meatloaf with Mushroom Gravy
• Chicken Meatloaf Recipe with Vegetables
• Spinach Mac and Cheese

Old Fashioned Beef Stew Recipe

In that location's nothing like tucking into a cozy, old fashioned beefiness stew on a chilly weekend. Tender beefiness, carrots, celery, onions and potatoes in a rich, bulky gravy – a one pot meal with everyday ingredients. The best.

Prep Time fifteen mins

Cook Time 2 hrs

Total Fourth dimension two hrs 15 mins

Course: Chief Form

Cuisine: American

Servings: 6

Cook Style Prevent your screen from going dark

• two pounds stew meat cubes or beef chuck roast, cutting into 1 inch/2.5 cm cubes (or a bit bigger)
• 2 tablespoons all purpose flour
• three tablespoons vegetable oil, divided for pan frying ii batches of meat and onions
• salt and pepper for sprinkling on meat
• 2 cups chopped onions Note 1 nearly i big onion
• three garlic cloves, minced

Liquids and seasonings

• ane cup red vino omit if needed
• 4 cups beef stock or broth I utilise one-half chicken goop, half beefiness goop
• 2 tablespoons tomato paste I add a pinch of sugar too
• 1 teaspoon stale thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• one/4 teaspoon salt (or more if broth is depression sodium)
• 1/4 teaspoon black pepper
• i teaspoon Worcestershire sauce optional

Vegetables, Annotation two

• 1 pound potatoes, Note 3
• 3 large carrots, peeled, cut into i inch/2.five cm pieces
• 2 big celery ribs, cut into one inch/2.five cm pieces

To thicken sauce and finish dish

• 1 one/2 tablespoons cornstarch + 2 tablespoons water called a slurry
• 2 cups fresh baby spinach, roughly chopped optional
• two tablespoons chopped fresh parsley (garnish)

• PREPARE STEW MEAT: Sprinkle meat lightly with salt and pepper. Then sprinkle on flour and toss to coat evenly.

• SAUTE Beef THEN ONIONS: You will need to sauté meat in two batches every bit you don't want to overcrowd the pan or the meat won't brownish properly. Using a big pot or big Dutch oven, heat one tablespoon oil on medium-loftier estrus. Add half of beef. Let it pan fry for iii minutes until first side is brown. Flip and brown the other side. Fix aside in a bowl and repeat with the remaining beef. Add a scrap more oil if needed. Add together onions to pot, sauté for 3-5 minutes until soft and translucent. Stir in garlic for thirty seconds.

• Add together WINE, Then SEASONINGS AND BROTH THEN SIMMER: Add together vino and let it virtually evaporate completely, scraping upwardly the browned $.25 at the lesser of the pan with a wooden spoon. Add meat, broth, love apple paste, seasonings. Bring to a boil, then lower heat to medium-depression (due east.one thousand. 3/ten). Cover and cook for 1 60 minutes (or xc minutes if beefiness chunks are larger).

• Add together VEGETABLES AND SIMMER: Skim of whatsoever grease from pinnacle of stew. Add potatoes, carrots, celery. Bring to boil, then reduce heat to medium-low heat over again. Encompass partially and cook at a slow simmer for some other 1 60 minutes.

• THICKEN GRAVY AND FINISH: When vegetables are tender, add the corn starch slurry to thicken gravy. Yous tin add half to offset, look a couple of minutes, then add the rest if y'all like the gravy thicker. It will also thicken on standing or in the fridge. Add spinach (if using). Taste and adjust seasonings. Sprinkle on parsley and serve with crusty bread, biscuits or a salad.

1. Pearl onions – you can utilize frozen pearl onions (nigh 225 grams/half pound) instead of a chopped regular onion. These are Non the aforementioned as cocktail onions in a jar which are brined or pickled. Merely drop them in with the other veggies and skip the sauté step.
2. Other vegetables to add or substitute: mushrooms, green beans, turnips, parsnips, red bong peppers. You tin can also add frozen corn niblets or peas in the last few minutes of cooking.
3. Potatoes–  Yukon gold, baby potatoes (yellow or blood-red) or fingerlings are best for this recipe. 1 pound/450 grams = approximately three yellow potatoes, 12-14 baby potatoes or 7-8 fingerling potatoes. Cut into one – 1 1/two inch pieces (2.v-3.vii cm)
4. Variations for seasonings and flavour: Add:
   • a nuance of Worcestershire sauce.
   • bacon – fry before you add stew meat (skip the oil).
   • lemon zest stirred in just before serving.
   • a compression of allspice.
   • a splash of fish sauce for umami.
5. Instant Pot version: Turn on Sauté function. Add ane tbsp oil. Dark-brown half of meat so set aside. Add together one tbsp oil, then dark-brown remainder of meat. Set aside. Sauté onions until translucent and garlic for 30 seconds. Add vino and let it evaporate. Turn OFF. Set Pressure on high for 30 minutes. Add together all other ingredients except spinach, cornstarch and parsley. Place on lid and turn to SEALING. Instant pot will have 10-15 minutes to come to pressure and so information technology volition start the count downwards. When Instant pot beeps, it'southward done. Do a natural release for 10 minutes, then plow to VENTING and practice quick release. When button on chapeau drops, open lid. Turn on SAUTE role. Stir in cornstarch slurry to get desired thickness of sauce. Add together spinach if using until it wilts (i infinitesimal). Gustation and adjust seasonings. Sprinkle on parsley. Serve.
6. Wearisome cooker version : Sauté beef cubes in a separate large skillet in two batches on medium-loftier estrus. Set aside. Add together a bit more oil and sauté onions until translucent, then garlic for 3O seconds. Add wine and let information technology evaporate, scraping up browned scrap at bottom of the pan. Transfer meat and onions to ho-hum cooker. Add together all other ingredients except parsley, cornstarch and spinach. Cook on low for 6-eight hours. Add cornstarch slurry, spinach (if using) and cook for some other thirty minutes to thicken sauce. Gustatory modality and adapt seasonings. Sprinkle on parsley and serve.
7. Make ahead:
   • The stew makes delicious leftovers the adjacent day or the next. Store information technology in an airtight container or ziploc bags in the fridge for 3-iv days and reheat on the stove or in the microwave.
   • To freeze: Absurd the stew, so transfer to airtight containers or sealable freezer bags in portions for upwards to 4 months. Defrost in fridge overnight and oestrus upwards on stove top or in microwave.

Nutrition information is estimated and based on all ingredients above (including regular beef goop, spinach and vino).

Nutrition Facts

Old Fashioned Beef Stew Recipe

Amount Per Serving

Calories 309 Calories from Fat 72

% Daily Value*

Fat 8g 12%

Saturated Fat 3g 19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 94mg 31%

Sodium 433mg nineteen%

Potassium 960mg 27%

Carbohydrates 22g 7%

Fiber 3g thirteen%

Saccharide 4g four%

Poly peptide 36g 72%

Vitamin A 6344IU 127%

Vitamin C 19mg 23%

Calcium 55mg 6%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

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