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BEST Old-Fashioned Beef Stew

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how to make best old fashioned beef stew recipe

It’s not hard to make an excellent beef stew, but it’s easy to make a mediocre one.  There are a few basics tricks to achieving that depth of flavor that all beef stews strive for and I’m going to share those with you in today’s tutorial!

Nothing speaks comfort like an old-fashioned beef stew on a chilly evening.  And throw in a cozy fireplace and a bear rug and the picture is complete.  Well, maybe not the bear rug.  I don’t want a hairy, pointy-toothed animal gaping at me while I eat.   But definitely the fireplace. 

Beef stew is almost iconic.  It’s defined defined the term “comfort food” for generations.  And though many variations exist (such as this delicious Beef & Butternut Squash Stew, Hearty Beef & Barley Stew, and Beef & Vegetable Stew with Cauliflower)  , the classic beef stew has stood the test of time and I imagine it always will.  

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The classic beef stew almost always shares these same common features:  Beef that is seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine.  Those are the basic elements that combine to make a simple yet phenomenally delicious stew.  But more than anything, it’s the method that of preparing it that will transform an otherwise simple dish into a culinary masterpiece.  We’ll take a look at those steps in our tutorial today.

how to make best old fashioned beef stew recipe

Let’s get started!

To Coat Or Not To Coat, That Is The Question

Sprinkle beef with the salt and pepper and then thoroughly coat on all sides with the flour.  The question always arises, should I dredge the beef with flour or add the flour with some water later on to thicken the stew? The answer is you can do either.  But traditionally coating the beef with the flour is the way to go and there are several reasons for this:  The flour helps brown the meat better, the browned flour enhances the flavor of the sauce, and it also enhances the surface texture of the meat.  So we’re going to coat it!

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Give It Space and Generously Brown It

Heat the oil and butter in a large Dutch oven or heavy stock pot heavy stock pot until good and hot (when you sprinkle a few drops of water in it they should jump and sizzle).  Place the beef cubes in the pot spaced about 1/2 inch apart.  That’s a crucial step because that’s what will enable you to sear and brown the beef.  If the pieces of beef are too close together they won’t brown.  Instead they’ll just steam and you’ll end up with really unattractive, bland and gray-colored lumps of beef.  Work in batches so all the beef can be properly browned.  This is probably the most important step to achieving a great tasting stew.  So be patient, it will pay off!  Transfer the beef to a plate and set aside.

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Keep The Browned Bits!

Now, see all that browned and burnt stuff on the bottom of the pot?  Your instinct may be to scrape it out before proceeding.  Don’t do it!  That’s where all the flavor lies.  This, along with properly browning the beef, is the key to a fabulous tasting beef stew.

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Add the butter, next we’re going to add the onions.

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Add the onions and cook until soft and translucent, 5-7 minutes.  Add the garlic and cook for another minute.

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  Do I Have To Add The Wine?

Add the wine and bring it to a rapid boil, deglazing the bottom of the pot (ie, scraping up the browned bits with a wooden spoon).  Boil for two minutes or until the wine is mostly evaporated.  You don’t have to add the wine if you prefer not to, but the wine will add tremendous depth of flavor to your stew and help tenderize the beef.  This is an age-old method peasants used to tenderize poor cuts of meat.

For anyone concerned about the alcohol, between the boiling and the long cooking process most of the alcohol will be evaporated.  And wine has a relatively low alcohol content to begin with.  In fact, when the beef stew is served you probably end up with less alcohol content per serving than the teaspoon of vodka-based vanilla extract you add to your chocolate chip cookies.

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Return that glorious browned beef to the pot.

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Take The Long Way Home

Add the broth, tomato paste and the seasonings.  Bring to a boil, reduce the heat to low, cover and simmer for 90 minutes.  The long, slow cooking process is going to make your beef stew taste exquisite.

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While this is cooking, chop up the vegetables.  In case some of you ask, yes you can omit the mushrooms.  Don’t like peas?  You can omit those as well.  A red bell pepper would be a great vegetable to add in their place.

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After 90 minutes you’ll have a lusciously aromatic and flavorful base.

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It’s a Stew, Not a Pot of Brown Gravy

Add the vegetables, cover, and continue to simmer for another hour.  No need to add more flour, your stew will be nicely thickened after the hour.  The starch from the potatoes will have helped to thicken it as well.  Plus, a good beef stew shouldn’t be too thick.

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Your masterpiece is READY!  And it’s fantastic the next day as leftovers after the flavors have had even more time to meld.

how to make best old fashioned beef stew recipe
It’s a Complete Meal, But Crusty Bread Always Makes the Perfect Accompaniment.

Dish up and enjoy!

how to make best old fashioned beef stew recipe

 

Be sure to also try our Traditional Irish Beef & Guinness Stew!

irish beef and guinness stew recipe

And check out the BEST Slow Cooker Pot Roast!

best slow cooker pot roast recipe

5.0 from 19 reviews
Old-fashioned Beef Stew
 
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Prep time
Cook time
Total time
 
:
Serves: 6 servings
Ingredients
  • 2 pounds chuck, cut into 1-inch pieces
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 large yellow onion, cut into 1-inch chunks
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 large carrots, cut into 1-inch pieces
  • 2 large celery stalks, cut into 1-inch pieces
  • 2-3 medium potatoes, cut into 1-inch pieces
  • 6 ounces button mushrooms, halved or quartered (depending on size)
  • 1 cup frozen or fresh peas
  • Chopped fresh parsley for garnishing
Instructions
  1. *See the pictured tutorial for more info on the tips to creating the best beef stew.
  2. Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
  3. Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about ½ inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
  4. Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
  5. Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
  6. Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
  7. Serve hot sprinkled with a little chopped fresh parsley.

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125 Responses

    • Hi Anne, if you want to stew to taste the best, you’ll need to follow all of the steps as written (browning the meat, frying the onions, adding the wine and deglazing the pan) until you add the broth. At that point you can transfer it over to the slow cooker for the remaining cooking time. But since you’re doing all that work outside of the slow cooker first, the only reason I would even use a slow cooker for the rest of the simmering time is if I needed to step out of the house. If you use the slow cooker my guess would be that on the LOW setting you’d probably want to cook it for about 3 hours before adding the vegetables and then cook for another 2-3 hours. On the HIGH setting I’d guess about 2 hours, add the vegetables and then cook for another 1-2 hours.

      Reply

  2. Hi Kimberly Tried your old fashioned beef stew yesterday & it was delicious esp the gravy. Thank you, browning the beef with the flour really worked. Best wishes Jan Keeys

    Reply

      • Hi Kimberly, This is a beautiful stew! Thank you for the recipe :) I was wondering if it’s able to be doubled?

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          • Hello again Kimberly :)
            Just wanted you to know that I made your beautiful Stew, and it was absolutely THE BEST Stew my husband and I have ever had. Thank you! There’s a pot of it bubbling on the stove right now…Only this time, it’s doubled!😜
            Thanks agin for a superb recipe! Xoxo

            Gia, NYC

            Reply

  3. I am still getting “high fives”!!! Everyone loved the beef stew. I haven’t made one in a while. I did use the crock pot this time, tho. Thank you.

    Reply

  4. Instead of eating bread with stewed beef, my son and myself crush potatoes and mix them with the juice. Never mind how we eat it, it warms up and is absolutely balanced : )

    Reply

  7. I love that you took your time to brown everything, etc. The flavor is so rich and complex as a result–you can tell just by looking at it! Well done!

    Reply

    • Thanks, Laura, I can’t imagine making a beef stew any other way – browning is absolutely essential for the best flavor!

      Reply

  8. You are so right, method is key. I always coat and sear my beef. It is an extra step and I do not enjoy it, but it has to be done to achieve that depth of flavour. I tend to add extra veggies because I like stews/soups with extra pizzazz, but to each their own!

    Reply

  10. We’re having a rainy day here in Houston and this beef stew would be perfect for today. I agree, browning the beef with the flour makes all the difference in the world. It’s so important to slow down and do it right. I love that you listed all the steps you took.

    Reply

    • Thanks, Joanie. We’re here in what is normally rainy western WA and we’ve got a gorgeous dry Fall day today, yay! We’re taking advantage of it and heading OUT! :)

      Reply

  11. You show prep time 15 minutes and cook time of 1 hour and 45 minutes yet your instructions say to simmer the beef for 90 minutes then add the vegetables and cook for an hour! Should have read into the instructions before I started this as now my dinner time got pushed back. Searing the meat took me 45 minutes alone! I would say prep time 45-60 minutes and cooking time 2 1/2 hours. Total time 3 1/2 hours

    Hope it turns out as good as everyone says!

    Reply

    • Hi Kevin, you’re right! I’m sorry about the typo and I hope your efforts paid off in the end to sit down to a delicious meal!

      Reply

        • That’s super easy to adjust, simply add the broth in at the very end until you reach the consistency you desire. Also, be sure the lid to the pot is secured tightly as some of the liquid can otherwise evaporate. So glad you enjoyed this, thanks for the feedback!

          Reply

  12. Could this recipe be simmered or braised in the oven? If so, what temp.? I am making this recipe for guests tomorrow and it would simplify things to use oven

    Reply

    • Hi Dede, yes it can. Use a Dutch oven or other oven-safe pot. After the beef is browned and you’ve added all the ingredients put the lid on, place it in the oven at 325 degrees F and cook for 3 1/2 to 4 hours or until the beef is fork tender.

      Reply

  13. I made this recipe yesterday with prime grade beef short ribs. The rib bones were used as the base for the required broth. This was the most amazing stew I have ever eaten. Extremely rich and flavorful and the meat had a soft and silky mouth feel. I would definitely recommend this recipe!

    Reply

    • Wonderful, Cary, I’m so glad you enjoyed this and really appreciate the feedback, thank you!

      Reply

  14. I am from australia and made your amazing stew, wow it was fantastic, followed it step by step, great idea to have it step by step on my phone. Thanks heaps. Liz
    Also i have subscribed to your site

    Reply

    • Greetings to Australia! That’s wonderful, Liz, I’m so glad to hear you enjoyed this stew as much as we do. Thanks also for subscribing and I hope you’ll visit frequently. Best, Kimberly

      Reply

  15. Followed this to the letter; however, all my veggies were no where near soft after the one hour recommended. In fact, I just tasted the meat and one of each veggie and none are tender. I cooked this in a Lodge dutch oven. The liquid part of this recipe is outstanding. Still cooking, after the recommended 3 hours ……

    Reply

    • Hi Susan, you’ve got me stumped! Why the veggies would still be hard after three hours of simmering is mind-boggling.

      Reply

      • The veggies had only simmered one hour at the time of tasting. I had my cooktop stove turned to “Low.” Maybe I needed to turn it up higher? See my latest comment below.

        Reply

  16. I ended up putting all of it in my crock pot on high for 30 minutes, then turned it down to low just so I could go to bed. Six hours later, it was fantastic!! My husband loves it and we will be eating it for the next few days.

    Reply

    • Fantastic, Susan! I’m happy it all turned out in the end and appreciate the feedback – thank you!

      Reply

  19. My son looooves soup and stew but not much of a meat eater but this. It is an exception. The meat just melts in your mouth. I added beef heart (cleaned & small pieces) couldn’t tell. Thank you , out of all the beef stew recipes this is far the best… approved by the baby!

    Reply

  21. I just made this followed step by step. I will for sure make it again with one change. Next time I will double the ingredients. Soooo gooood! Thank You

    Reply

  23. This is the absolute best beef stew recipe I have ever used. There are no short cuts..the results are incredible. The flavor is outstanding!

    Reply

  24. I followed the recipe to the letter and the end result was fantastic! My house guest requested to have it over a plate of wild rice, and loved it! Success!

    Reply

  25. I am in the process of making this right now (my veggies aren’t cooked all the way yet) but the meat and the gravy/sauce is so unbelievably good! I usually make stew with seasoning packets but this is so easy and tastes so much better! It’s really not that hard at all.

    Reply

  26. Made this tonight and while it seemed like it was cooking forever it was definitely well worth it- absolutely delicious!!! Thanks for the tip about browning the flour coated meat- made all the difference. Really appreciate your to the point and useful explanations. Thank you for sharing the recipe and I’m going to get myself another serving:)

    Reply

  27. This beef stew is simply fantastic or better yet, “out of this world” as my mother used to say!

    Can’t say enough about this recipe. It is an enjoyable recipe to follow, user-friendly, and fun to make. The aroma of this stew cooking on a cold winter afternoon makes for a very grateful heart. Outstanding in every way. Thank you!

    P.S. I used Sutter Home Cabernet Sauvignon for the red wine, that works beautifully.

    Reply

  28. I’m adding a can of chopped whole tomatoes & being in the Midwest,I save the large, tough okra pods & add them cut up & add to my stews.

    Reply

  29. I’ve made beef stew for many years, but wanted a new twist. I changed nothing of this recipe in respect to the author. This is the absolute best beef stew I’ve ever tasted or prepared. It is a “keeper”. I was certain that my dutch oven would never clean up after your method for the beef, but the onions and garlic and wine simply dissolved all the brown bits and gave the gravy a unique light tartness. I give this the highest rating possible and I’ve been making beef stew for 35 years.

    Reply

  30. Hi Kimberly,
    The record cold weather that is gripping much of the eastern seaboard made this the perfect time for a hearty beef stew. Your delicious beef stew recipe was exactly what we needed to warm the body and soul on a day when the wind chill here in Boston was 14 below zero. It will now be my go-to stew recipe. Thanks for sharing!

    Reply

  32. I found your recipe today on Pinterest and had to leave a comment to say that this was absolutely delicious! I omitted the red wine because I didn’t have any and it’s been snowing so I didn’t want to make a run just for that but other than that I followed the recipe to a T. My family all loved it! The flavor is so deep and rich. I had to add a little more broth when I added the veggies but it still ended up perfectly thick and hearty. Thank you for sharing. I will definitely make this again! Next time I’ll make sure to have some red wine on hand! It’s a great meal to fill you up on a cold winter night!

    Reply

  33. This was one of the best beef stew recipes I have made. My husband loved it and said this is definitely a keeper. Love your step by step instructions and illustrations. I will be looking at some other recipes on your site being this one was such a hit.

    Reply

  34. I love beef stew and have tried many recipes, but still my stew just wasn’t quite what I was looking for…when I saw your recipe, it was similar to what I had been doing but the red wine was missing from my stew. I cooked it last night, prepped it all the same but put it in my crock pot once I had combined everything…BEST BEEF STEW EVER! I will stop searching now, as this is my all time go to beef stew recipe…

    Reply

  35. If you take all the five star reviews from the other people who commented and multiply them by ten there still would’t be enough stars.This was the best Beef stew ever.The step by step directions were very helpful. Thank You.

    Reply

  37. Best Stew Recipe by far. The searing and simmering really make it the yummiest dish.
    My husband LOVES it and now he won’t have it any other way :-)

    Reply

  38. I floured my meat, but instead of searing straight away chopped my veg… my meat sweated and went mushy still seared it but now my stew is really lumpy :-( smells amazing though, anyone else had this happen an stew still turn out ok

    Reply

  39. This is my all-time favorite stew recipe. Its especially appreciated by my entire family when we’re trying to cheer ourselves up over the especially cold and snowy early Spring we’re experiencing in the upper MidWest this year. THANK YOU :)

    Reply

  40. Hi Kimberly, I googled brown gravy stew because I generally make mine using a tomato base flavor the way my mother did. I followed you recipes directions but did make a few changes, I didn’t want to waste a can of tomato paste for the amount needed so I used a 8 oz can of tomato sauce and added the same amount of water in case the can over compensated the flavor.I didn’t have wine but had a shot sized bottle of pineapple vodka and used that because I did want the glazing the alcohol would give. After adding the veggies I had a taste to see if I needed to add more season…did not the flavor is delicious.Cornbread in the over so this will be a fabulous meal, I know. I have one question, because I don’t care for the texture of the rosemary do you have any suggestions for a substitute.

    Thank you for posting this recipe

    Reply

    • Wonderful, Tina! Other herbs you can use are thyme, oregano and/or marjoram. I hope you enjoy your meal!

      Reply

  41. Wow! That’s what the family said. Can u suggest something in place of the wine? We absolutely will not drink it or cook with it. This IS THE BEST STEW RECIPE OUT THERE!! YOU could beat Bobby Flat with ur hands tied. Thank u so much

    Reply

    • Fantastic, I’m so glad you all enjoyed it, Donna, thank you! Well, whatever substitute you found, it sounds like it worked :) I usually recommend just omitting it and using some extra broth in its place.

      Reply

  42. I am in the process of making this at the moment and I must say, our mouths are watering smelling the smells throughout the house. I am currently waiting for the beef and broth to reduce before adding the veggies and I have to keep the spoon close by to keep my wife from “stealing a taste” because we can not wait for it to be ready. Smells and tastes awesome so far. Can’t wait for it to be done so that we can “dig in.” I am definitely saving this recipe to make again. Thank you so much for posting this.
    On a side note; we have found a fun way to use up the rest of the wine bottle. Seeing as how we only needed one cup for the stew. Oh-oh she got the spoon and saw me sneaking a taste…

    Reply

    • Lol, Prezton, that’s awesome, I’m so glad you both enjoyed it, thank you!

      Reply

  43. I googled “Beef Stew” just to double check on quantities for a mid-size dinner. I came to your website, and I have the MOST incredible stew on my stove at this minute. Thanks very much for so freely (literally) sharing your expertise.

    Skye

    Reply

    • You’re welcome, Skye, I’m so glad you found us and hope you come back! :)

      Reply

  45. I’ve made this recipe several times now, and it’s always amazing! I am Paleo, so I omit the flour. My broth might not thicken up quite as much, but I’ve kind of gotten used to that in my cooking.
    Thanks for this recipe! I like stew all year round, but it got me through a cold winter!!

    Reply

  46. Well I have to say your recipe beat out the NY Times recipe for beef stew. I did some research and yours beat them out hands down. My Husband said it was the best beef stew he ever tasted. Theirs had Zero flavor. Thanks for the recipe. No more searching.

    Reply

  47. Didn’t read the last little bit and bunged all the vegetables in and guess what – tis really beaut

    Thanks very much for your excellent instructions – should have read everything first I know and you would think at seventy nine and a bit I would know better

    Have a beaut day

    Kind regards

    Reply

    • Thanks, Peter, I’m sorry for any confusion and hope you enjoyed the stew anyway!

      Reply

    • Hi Alicia, yes, you can use any cut of beef but the leaner it is the less cooking time it will need to be fork tender. Just check on the beef earlier to see if it’s fork tender yet or if it needs to cook longer.

      Reply

  49. Thank you Kimberley for this lovely recipe, I cant wait to make it. Please tell me how you make your broth. Kind regards Noreen

    Reply

    • Thanks, Noreen! For really excellent broth I get beef marrow bones from my local butcher, generously roast them in the oven, then simmer them for several hours in water with a variety of veggies like carrots, celery, onions, leek and some bay leaves and peppercorns, then salt it to taste.

      Reply

  50. Oh my goodness! Like others who have responded….best stew ever. I didn’t have any red wine so used water and splash of red wine vinegar.Turned out the tastiest stew of all time. ALL comments favourable
    THANK you so much…definitely top recipe!

    Reply

  51. Just wanted to say thank you for this amazing recipe! I’ve never actually made beef stew before, but got a craving on a cold and windy weekend. Followed every step to the letter (which I normally never do), and it was utterly perfect. The meat was fall apart tender, the gravy was silken, and the seasoning is spot on. Absolutely brilliant.

    Reply

  52. I made this for dinner last evening. I have never liked beef stew. My family does, and I made it for them. It looked so good I tried it and decided I this recipe is a keeper. I thoroughly enjoyed the lovely flavors.. thanks for the great recipe

    Reply

  53. Wonderful recipe. I am making this for 25 people for a party tomorrow. So am timesing it by 5. 3/4 of the liquid will be beef stock and 1/4 will be apple cider. Am definitely using the mushrooms and adding parsnips also. I only have chenin blanc for wine and moment, very dry, not sure if it will work?
    Is this something I could make tonight and would it reheat well tomorrow? I am also making a lemon blueberry cake and would rather the stew melded overnight and have the cake fresh as can be. Appreciate your advice.

    Reply

    • Thanks, Kim! Red wine is recommended for this but yes, you can use white. White result in a “lighter” but still excellent flavor. And yes, this reheats well. Your lemon blueberry cake sounds delicious! Happy cooking and have a wonderful party!

      Reply

  55. I’m currently making this recipe as we speak, (finding something to do during the 90 minutes wait time). I am following the recipe to a T except for the wine. We dont allow alcohol in the house so it was a no go, but I’m hopeful. Thank you for the recipe!

    Reply

  56. This recipe is amazing. Excellent directions, well written, and easy to follow. Made twice as written and loved it. Then I put my spin on it. Ommited the potatoes, added carmalized cipollini onions at the end, and served over mashed potatoes. Heaven in a bowl. Thank you.

    Reply

    • Thanks so much, Rodney! Funny you mention the cipollini, I just bought 4 pounds of them to caramelize :) They are fabulous in stews. Thanks again for the feedback!

      Reply

  57. Just made this recipe and it was my favorite beef stew! Followed directions,especially about Browning the beef in small batches so the pieces don’t touch while browning. I added the leftover flour from the 1/4 cup for dusting after the wine boiled out as I like a thicker stew. Absolutely wonderful!

    Reply

  58. My husband and I agree…. perfectly D.E.L.I.C.I.O.U.S. recipe! Thanks so much for sharing so I could make it; and we could enjoy a nice bowl full!

    Reply

  59. Thank you so much for this wonderful recipe. Except for the mushrooms and peas I made it exactly to your recipe, including the cup of wine. I used Cabernet Sauvignon.

    Reply

  60. I suddenly got hungry for some brown beef stew a few weeks ago. I hadn’t had it since my mom made it ages ago. I don’t think I’ve ever made it myself, so I went looking online for a recipe. I thought yours sounded great. Simple, no ingredients that required a trip to a mountain top in Tibet. It’s a bit of work, but I expected that. Anyway, I made it exactly as per your recipe and it was wonderful! I wouldn’t change a thing. I made it start to finish in a Dutch oven. Served it up with a couple of crescent rolls and some nice Pinot Noir. Wonderful! Thanks so much for a great recipe.

    Reply

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