Print

Old Fashioned Beef Stew : Comforting Classic

Print Recipe

There’s nothing quite like a bowl of Old Fashioned Beef Stew to bring warmth and comfort on a chilly evening.

Ingredients

Scale

For the Beef:

  • 2 lbs beef chuck, cut into 1.5-inch cubes

  • 3 tablespoons flour (for dredging)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons olive oil

For the Stew Base:

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 3 large carrots, sliced

  • 3 potatoes, cubed

  • 2 stalks celery, chopped

  • 2 tablespoons tomato paste

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • ½ teaspoon smoked paprika

For the Broth:

  • 4 cups beef broth (low sodium preferred)

  • 1 cup red wine (optional, for depth of flavor)

  • 2 bay leaves

Instructions

Step 1: Prepare and Sear the Beef

  1. Pat the beef dry with paper towels.

  2. In a bowl, mix flour, salt, and pepper. Dredge the beef pieces in the flour mixture.

  3. Heat olive oil in a cast iron Dutch oven over medium-high heat.

  4. Brown the beef in batches, ensuring a deep golden crust, then remove and set aside.

Step 2: Build the Base for Maximum Flavor

  1. In the same pot, sauté onions, garlic, and celery until fragrant.

  2. Stir in tomato paste, cooking for 1-2 minutes to develop depth.

  3. Deglaze the pot with red wine (or extra broth), scraping up browned bits.

Step 3: Simmer for Tender, Fall-Apart Meat

  1. Add back the seared beef, along with carrots, potatoes, Worcestershire sauce, thyme, rosemary, smoked paprika, and bay leaves.

  2. Pour in beef broth and bring to a boil.

  3. Reduce heat, cover, and simmer for 2-2.5 hours, stirring occasionally.

Step 4: Thicken the Stew (Optional)

  1. If needed, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir into the stew for a thicker consistency.

Step 5: Serve and Enjoy!

  1. Remove bay leaves before serving.

  2. Garnish with fresh parsley and serve warm.

    Notes

    ✔️ Use beef chuck – It’s the best cut for stew because of its marbling.
    ✔️ Don’t rush the simmering process – Low and slow ensures tender beef.
    ✔️ Sear the meat properly – This adds incredible depth to the flavor.

    Nutrition

    Keywords: Beef Stew Cast Iron Pot

    Find it online: https://lyndyskitchen.com/old-fashioned-beef-stew-comforting-classic/