Hearty, comforting, classic! This old fashioned beef stew is simple ingredients with big flavor — one pot, family friendly comfort food that is easy to make, plus five more cozy variations.
Browse the Recipes
The Classic RecipeHearty • Comforting • Classic
Old Fashioned Beef Stew
The Original + Simple Ingredients + Big Flavor
The beloved classic: tender beef, potatoes and carrots simmered in rich gravy.
You need: 2 lbs beef stew meat (cubed), 4 large potatoes (cubed), 3 large carrots (sliced), 1 onion (chopped), 2 cloves garlic (minced), 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, 1/2 tsp black pepper
Make it: Brown the beef in a large pot over medium heat. Add the onion and garlic and cook until soft. Stir in the tomato paste, thyme, rosemary, salt and pepper. Pour in the beef broth and bring to a boil. Add the carrots and potatoes and stir well. Cover and simmer for 1.5-2 hours, until tender.
Cozy Variations5 Ways to Make It Yours
Guinness Beef Stew
Irish + Deep + Stout Rich
The classic stew braised with dark stout for an Irish pub flavor.
You need: classic stew ingredients, 1 bottle Guinness stout, 2 tbsp brown sugar
Make it: Brown the beef and vegetables as in the classic recipe. Pour in the Guinness and broth, add the brown sugar, and simmer covered until tender.
Slow Cooker Beef Stew
Set and Forget + Tender + Hands Free
The classic stew adapted for the slow cooker — melt-in-your-mouth tender.
You need: classic stew ingredients (same quantities)
Make it: Brown the beef, then add everything to the slow cooker. Cook on LOW for 8 hours or HIGH for 4-5 hours until the beef is tender.
Instant Pot Beef Stew
Fast + Weeknight + Same Great Taste
The classic stew made in about an hour with the pressure cooker.
You need: classic stew ingredients (same quantities)
Make it: Brown the beef on saute mode. Add everything else, seal, and pressure cook on HIGH for 35 minutes. Natural release 10 minutes, then quick release.
Beef and Mushroom Stew
Earthy + Savory + Rich
The classic stew loaded with mushrooms and a splash of red wine.
You need: classic stew ingredients, 1 lb sliced mushrooms, 1/2 cup dry red wine
Make it: Brown the beef and mushrooms. Deglaze with the red wine, then add the remaining classic ingredients and simmer until tender.
Moroccan Spiced Beef Stew
Warm Spices + Sweet + Exotic
The classic stew with warm Moroccan spices, chickpeas and dried apricots.
You need: classic stew ingredients, 1 tsp cumin, 1 tsp cinnamon, 1 can chickpeas (drained), 1/2 cup dried apricots
Make it: Brown the beef with the spices. Add the remaining classic ingredients plus chickpeas and apricots. Simmer until tender. Serve over couscous.
Beef Stew Success Tips
- Brown in batches. Sear the beef in small batches so it browns instead of steaming.
- Low and slow. Keep the stew at a gentle simmer — boiling toughens the beef.
- Thicken if needed. Stir in a flour-and-water slurry at the end for a thicker gravy.
- Skim the fat. Let the stew rest, then skim any fat from the surface before serving.
- Better the next day. Stew flavors deepen overnight — reheat gently on the stove.
Frequently Asked Questions
What is the best cut of beef for stew?
Chuck roast is best — it has enough fat and collagen to become tender and flavorful after long simmering.
Can I freeze beef stew?
Yes — cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Why is my stew meat tough?
It needs more time. Keep the heat low and simmer until the meat easily breaks apart with a fork.
Can I add other vegetables?
Yes — parsnips, turnips, celery and peas all work well. Add delicate vegetables near the end.
What should I serve with beef stew?
Crusty bread, mashed potatoes or buttered egg noodles are all perfect for soaking up the gravy.