Hearty, flavorful, comfort in a bowl! Old Fashioned Beef Stew — simple ingredients, big flavor. Tender chunks of beef, potatoes and carrots simmered low and slow in a rich, savory broth. Classic comfort food, perfect for cold days. Fresh ingredients make the best meals!
Cook 2 Hr
Serves 6
Classic Comfort Food
Perfect for Cold Days
Ingredients
- 2 lbs beef stew meat (cubed)
- 4 medium potatoes, chopped
- 3 large carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp olive oil (or cooking oil)
Step-by-Step Instructions
Brown the Beef
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat. Pat the beef cubes dry, then add them in a single layer — work in batches so they sear instead of steam. Cook 6-8 minutes, turning, until browned on all sides. Remove and set aside.
Sauté the Veggies
In the same pot, add the chopped onion and cook 2-3 minutes, scraping up the browned bits from the beef — that is pure flavor. Add the minced garlic and cook 1 minute more until softened and fragrant.
Add Tomato Paste
Stir in 2 tbsp tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens to a deep brick red. This caramelizing step deepens the flavor of the whole stew.
Add Broth and Season
Return the beef to the pot. Add 4 cups beef broth, the chopped potatoes and carrots, thyme, rosemary, bay leaves, salt and pepper. Bring to a boil, then reduce the heat to low and simmer gently for 1.5-2 hours, until the beef is fork-tender.
Final Touch
Taste and adjust the seasoning if needed — a little more salt or pepper wakes everything up. Remove the bay leaves, let the stew rest 10 minutes, then serve hot. Enjoy your classic beef stew!
Helpful Tips
- Use well-marbled beef for more flavor. Chuck roast cut into cubes is ideal — the marbling melts into the broth during the long simmer.
- Cut veggies into even pieces for uniform cooking. Same-size chunks of potato and carrot cook at the same rate — no mushy bits, no hard bits.
- For a thicker stew, mix 1 tbsp flour with water and stir in during the last 15 minutes. It thickens the broth into a silky gravy.
- Let it rest for 10 minutes before serving. The flavors settle and the broth thickens slightly as it cools.
- Better the next day. Like all great stews, the flavor deepens overnight — make it ahead with confidence.
Serve With
Crusty Bread — for soaking up every drop of the rich broth.
Mashed Potatoes — ladle the stew right over a fluffy mound.
Steamed Rice — a simple, classic base that lets the stew shine.
Frequently Asked Questions
What is the best cut of beef for stew?
Chuck roast — it is well-marbled, affordable and turns meltingly tender after the long simmer. Avoid lean cuts, which dry out.
How do I thicken beef stew?
Mix 1 tbsp flour with a little cold water into a slurry and stir it in during the last 15 minutes of simmering, as the pin suggests.
Can I make beef stew in a slow cooker?
Yes — brown the beef and sauté the veggies first, then cook on low 7-8 hours or high 4-5 hours until the beef is tender.
Can I freeze beef stew?
Absolutely — cool completely and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What should I serve with beef stew?
Crusty bread, mashed potatoes or steamed rice — the pin’s own trio, each perfect for catching the rich broth.