Cooking Old Fashioned Beef Stew

Embrace the timeless comfort of an Old-Fashioned Beef Stew, a recipe that harkens back to simpler times and family gatherings around the dinner table. This classic dish combines tender, slow-cooked beef, hearty vegetables, and a rich, savory broth, creating a symphony of flavors and textures that warm you from the inside out. Perfect for chilly evenings, lazy weekend meals, or any time you crave the comforting embrace of home-cooked goodness, this beef stew is the culinary equivalent of a warm hug. With each spoonful, you’ll enjoy the depth of flavor that only comes from patience and the simple, wholesome ingredients that have made this dish a beloved staple for generations.

Why You’ll Love This Old-Fashioned Beef Stew:

• Deeply Satisfying: Rich, meaty, and filled with vegetables, it’s a complete meal in one pot.
• Flavorful Tradition: Time-honored seasonings and slow cooking develop an incredible depth of flavor.
• Versatile: Easily adaptable to include your favorite vegetables or whatever you have on hand.
• Make-Ahead Magic: Tastes even better the next day, making it perfect for meal prep or leftovers.

Ingredients Notes For Old-Fashioned Beef Stew:

• Beef Chuck: Opt for beef chuck roast cut into bite-sized pieces for the best texture and flavor.
• Root Vegetables: Potatoes, carrots, and parsnips add heartiness and sweetness to the stew.
• Onions and Garlic: For foundational flavors that infuse the stew with savory notes.
• Beef Broth: The base of the stew, enriching it with a deep, meaty essence.
• Tomato Paste and Worcestershire Sauce: Enhance the umami and complexity of the stew.
• Flour: Helps thicken the broth, giving the stew its characteristic hearty texture.
• Seasonings: Bay leaves, thyme, and rosemary add a layer of herbal warmth.

Recipe Steps:

1. Brown the Beef: Start by seasoning the beef pieces with salt and pepper, then brown them in a large pot or Dutch oven to develop flavor.
2. Sauté Vegetables: Remove the beef and in the same pot, sauté onions, carrots, and garlic until softened.
3. Deglaze and Simmer: Add tomato paste and flour, cook for a minute, then deglaze with beef broth. Return the beef to the pot, adding Worcestershire sauce and herbs. Bring to a simmer, cover, and cook slowly until the beef is tender.
4. Add Root Vegetables: Add potatoes and any other root vegetables during the last hour of cooking to keep them from becoming too soft.
5. Thicken and Serve: If desired, thicken the stew further with a flour or cornstarch slurry. Adjust seasoning to taste and serve hot.

Storage Options:

• Refrigerate: Cool the stew quickly and store it in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cooking Old Fashioned Beef Stew

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Servings: 0

Ingredients

 

• ▢ 2 pounds beef chuck cut into 1-inch cubes
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 3 tablespoons olive oil
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic minced
• ▢ 4 cups beef broth
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• ▢ 2 bay leaves
• ▢ 3 carrots peeled and sliced into 1/2-inch pieces
• ▢ 3 potatoes peeled and cut into 1-inch cubes
• ▢ 1 cup frozen peas
• ▢ 1/2 cup celery chopped (optional)
• ▢ Salt and pepper to taste

Instructions

Prepare the Beef:

• In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until they are well-coated with the flour mixture.

Brown the Beef:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, transferring the browned beef to a plate once done.

Sauté the Vegetables:

• In the same pot, add the chopped onion (and celery if using) and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer:

• Add the beef broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.

Cook the Stew:

• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Add Potatoes and Carrots:

• Add the sliced carrots and cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.

Finish with Peas:

• Add the frozen peas to the stew and cook for an additional 5 minutes. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.

Serve:

• Serve the beef stew hot, with crusty bread on the side for dipping into the broth.

Prepare the Beef:

• In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until they are well-coated with the flour mixture.

Brown the Beef:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, transferring the browned beef to a plate once done.

Sauté the Vegetables:

• In the same pot, add the chopped onion (and celery if using) and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer:

• Add the beef broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.

Cook the Stew:

• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Add Potatoes and Carrots:

• Add the sliced carrots and cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.

Finish with Peas:

• Add the frozen peas to the stew and cook for an additional 5 minutes. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.

Serve:

• Serve the beef stew hot, with crusty bread on the side for dipping into the broth.