Description
This Old-Fashioned Beef Stew is rich, flavorful, and packed with tender beef, hearty vegetables, and a savory broth. Perfect for cold nights, family dinners, and meal prep, this classic stew is easy to make and full of deep, comforting flavors.
Ingredients
Scale
For the Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup water
- 1 cup tomato paste or crushed tomatoes
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- ½ cup peas (optional)
- 2 tbsp all-purpose flour or cornstarch (optional, for thickening)
Instructions
- Brown the Beef: Heat 2 tbsp olive oil in a cast iron pot over medium-high heat. Add beef cubes in batches, searing them for 3-4 minutes per side until browned. Remove and set aside.
- Sauté the Vegetables: Add remaining 1 tbsp olive oil and sauté onion and garlic for 2 minutes. Stir in carrots, celery, and potatoes and cook for another 2 minutes.
- Build the Broth: Pour in beef broth, water, and tomato paste. Stir in Worcestershire sauce, salt, black pepper, thyme, paprika, and bay leaves.
- Slow Simmer: Return the browned beef to the pot, cover, and let simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Thicken the Stew (Optional): If needed, mix 2 tbsp flour or cornstarch with ¼ cup cold water to create a slurry. Stir into the stew and simmer for another 10 minutes.
- Final Touches: Stir in peas (if using) and cook for another 5 minutes. Remove bay leaves before serving.
- Serve & Enjoy: Ladle into bowls and serve with crusty bread or mashed potatoes.
Notes
- Use chuck roast for the most tender, flavorful beef.
- Sear the beef to lock in juices before slow cooking.
- For extra thickness, simmer uncovered for the last 20 minutes.
- Great for meal prep—flavors deepen when stored overnight!