Old Fashion Beef Stew
Warm, hearty, and brimming with classic flavors, this Old Fashioned Beef Stew is the ultimate comfort food. Tender chunks of seared beef chuck roast are slow-simmered with sweet carrots, earthy celery, and creamy potatoes in a rich, savory broth enhanced by red wine, tomato paste, and a bouquet of fresh thyme and bay leaves. This timeless recipe is perfect for cold evenings, offering cozy, home-cooked goodness in every spoonful. The addition of frozen peas adds a burst of color and sweetness, while fresh parsley lends a touch of brightness to the dish. Ready in just over two hours, this beef stew is worth the wait and even better when served with a slice of crusty bread. Perfect for family dinners, it’s a recipe steeped in tradition and flavor that you'll turn to again and again. Keywords: old fashioned beef stew, classic beef stew recipe, hearty beef stew, comfort food, slow-simmered stew.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 large russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat the beef dry with paper towels, then season with 1 teaspoon of salt and black pepper.
Sprinkle the beef cubes evenly with the flour, tossing to coat lightly.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until browned, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium. In the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to develop the flavor.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 3-4 minutes to reduce slightly.
Return the beef to the pot, then add the beef broth, bay leaves, and fresh thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 2 hours, stirring occasionally.
After 2 hours, check the beef for tenderness. It should be fork-tender. If not, simmer for an additional 20-30 minutes.
Stir in the frozen peas and cook for another 5 minutes until heated through.
Remove the bay leaves and thyme sprigs. Taste and adjust seasonings (salt and pepper) as needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread or on its own.
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7071 mg | 307% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 49.7 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 10166 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
