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Old Fashioned Beef Stew Recipe

posted February 1, 2024 by
Cassandra Morris
Beef chunks slow-cooked for 3 hours in a delicious, savory broth loaded with vegetables and seasoned to perfection: this beef stew recipe is life!

I LOVE a good stew. They are the ultimate comfort food (followed by a cheesy hash brown casserole). They fill up your belly with food and your heart with warmth. There are so many variations of stew that are downright delicious: Japanese curry, goulash, and old-fashioned beef stew, which is todayโ€™s recipe. 

In January, when itโ€™s freezing cold in Winnipeg, cooking up a batch of stew is an instant cure to get rid of the winter blues. Alright, maybe not an instant cure per seโ€ฆ thereโ€™s a wait time of 3 hours before you can dig in. But you know what I mean: itโ€™s a lifesaver in our cold Canadian winters. 

Itโ€™s got the most incredible flavor, this stew. Being slow-cooked for over 3 hours allows the seared beef to really tenderize in the broth, which is extremely delicious after all the flavors of the vegetables and broth meld together. In the broth are beef stock, red Cabernet Sauvignon, tomato paste, balsamic vinegar, and herbs. Get in my belly! 

My dog Pete seems to love the entire cooking process too. Heโ€™s always lurking around and waiting for that golden moment when I accidentally drop a piece of beef to the ground so he can gobble it all up before I can yell โ€œ5-second rule!โ€ 

I donโ€™t usually dish out pro tips this early in the blog post but here it is: If your dogs are around the kitchen when youโ€™re making this dish, be ready to share. Those hungry, puppy-dog eyes have more power than you think. 

If youโ€™re still not convinced, here are three more reasons you need to make this beef stew:

  • This beef stew can be made in one pot (either a Dutch oven or in a pot on a stovetop). Itโ€™s so convenient and it makes cleanup easier.ย 
  • Itโ€™s easy to make. Cooking beef is tricky, especially when the level of doneness is critical. However, with beef stew, the longer you cook, the more tender it gets. This means any cut of beef will do just fine โ€“ even the tougher ones.
  • You can use beef stew in so many ways, not just as a soup. I like to serve it with bread which I can use to soak up all the soup. You can also use stew as a filling for tarts, and as a sauce over mashed potatoes. It can also go over rice, just like Japanese katsu curry rice.ย 

This stew recipe is guaranteed to have you and your guests fighting for every last drop of the stew. I recommend making extras! 

Old Fashioned Beef Stew Dish | cookingwithcassandra.com

Recipe Ingredients 

Mouthwatering, heartwarming beef stew begins with the perfect cut of beef and nutritious vegetables slow-cooked in a well-seasoned broth. 

For the meat:

  • Boneless beef โ€“ Buy 2 ยผ pounds of boneless stewing beef pre-cut into 1 ยฝ inch chunks. Usually, the best cuts of beef for making stew are the chucks, boneless cross-cut shanks, and brisket because theyโ€™re all so tender. I usually get mine from Costco.ย 
  • Olive oil โ€“ Prepare 1 ยฝ tablespoons of olive oil for searing the beef.ย 

Then, for mirepoix vegetables that will accompany the meat: 

  • Yellow onions โ€“ Cut 1 ยฝ yellow onions into 1-inch chunks.ย 
  • Garlic โ€“ Peel and mince 8 large garlic cloves. If youโ€™re big on garlic, why not throw a whole bulb of 10 to 12 cloves in there?ย 
  • Carrots โ€“ Peel and slice 4 medium carrots diagonally into ยฝ-inch bite-sized pieces.ย 
  • Fingerling potatoes โ€“ Fingerling potatoes are stubby, elongated finger-like potatoes. Theyโ€™re a good choice for stews because they are buttery and earthy, but they also hold together very well for long hours of cooking. Cut into 1-inch cubes.
    • Pro Tip: You do not need to peel fingerling potatoes, just give them a good rinse.ย 
  • Frozen peas โ€“ We will also need 2 cups of frozen green peas โ€“ yes, a little bit of green, enough to prove weโ€™re eating our vegetables.ย 

Finally, for the extremely umami-flavored broth, put these ingredients together: 

  • Beef broth โ€“ To give your stew that depth and richness, we will need 2 ยฝ cups of beef broth. Beef broth is sold in cans and cartons at supermarkets, but you can go the extra mile and DIY it by slowly boiling beef bone and meat cuts.ย 
  • Cabernet Sauvignon red wine โ€“ Get a really full-bodied, high-tannin wine like Cabernet Sauvignon. In fact, get your favorite bottle. Louis Martini is my go-to for a hearty beef stew like this.ย 
  • Balsamic vinegar and tomato paste โ€“ You never wouldโ€™ve guessed, but a lot of the flavor in a beef stew comes from balsamic vinegar and tomato paste.ย 
  • All-purpose flour โ€“ Measure 3 tablespoons of all-purpose flour. This works with the broth to thicken it into the luscious texture that distinguishes stew from soup.ย 
  • Dried thyme and bay leaf โ€“ When working with red meat like beef, I always make sure I put in 1 bay leaf and a bit of thyme. They are very subtle but lace the stew with a delicate herby aroma.ย 
  • Sugar, salt, and pepper โ€“ One of the culinary essentials is seasoning. One tip is to season lightly at the start, and after the beef stew is completely done, you can adjust the seasoning to taste with either soy sauce or Worcestershire sauce.ย 

Step-by-Step Instructions

Step One: Pat the beef dry with a paper towel and season with salt and pepper. Start the mise en place and prepare all your vegetables before you turn on the heat. 

Beef cubes for beef stew recipe | cookingwithcassandra.com

Step Two: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat until it is hot and simmering. Brown the beef chunks, turning with tongs, for about 4 minutes per batch. Cook in batches, adding one tablespoon more oil for each batch. 

  • Pro Tip: To sear the beef properly, do not crowd the pan so the heat distributes evenly. Let the meat caramelize and develop a nice, brown crust before turning with tongs.ย 
Sautee the beef | cookingwithcassandra.com

Step Three: Transfer the meat to a large bowl and set it aside. 

Cooked Beef for Stew Recipe | cookingwithcassandra.com

Step Four: Add the carrots, onions, garlic, and balsamic vinegar to the Dutch oven. As you saute them, stir and scrape the browned bits from the bottom of the pan. Saute for 10 minutes until the onion becomes translucent and you can smell the fragrance of the mirepoix. Stir in the tomato paste for one minute. 

ย Vegetable ingredients for Beef Stew | cookingwithcassandra.com
Beef Stew vegetable ingredients | cookingwithcassandra.com
Beef Stew Ingredients | cookingwithcassandra.com

Step Five: Add the beef with its glorious juices back to the pan. 

Step Six: Sprinkle the mixture with all-purpose flour, gradually stirring until there arenโ€™t any lumps remaining.

Sprinkle the mixture with all-purpose flour to thicken the sauce for Beef Stew Recipe | cookingwithcassandra.com
Beef Stew in a pot | cookingwithcassandra.com

Step Seven: Add the potatoes, wine, beef broth, thyme, sugar, freshly ground pepper, and bay leaf. Continue to stir, loosening any brown bits from the bottom of the pan, and bring to a boil. Cover the pot with the lid and let the stew simmer for 10 minutes over medium heat. 

mixing old fashioned beef stew ingredientsย  | cookingwithcassandra.com
Beef stew recipe | cookingwithcassandra.com
  • Pro Tip: I know you want to be able to admire your beef stew from afar, but the lid should always stay on. This traps the heat and moisture inside the pot and speeds up the tenderizing process.ย 

Step Eight: Meanwhile, preheat the oven to 325ยฐF and set the oven rack in the lower-middle position. Transfer the pot to the preheated oven and bake for 2 ยฝ hours.

  • Pro Tip: It is also possible to simmer the beef stew on a stovetop or an induction cooker. Be sure to watch the heat and stir the bottom of the pot occasionally to prevent sticking and burning.ย 

Step Nine: Add frozen peas to a microwave-safe bowl and add enough water to cover the peas. Microwave on high for 3 minutes to soften the peas. Drain the peas in a colander.

Peas in a bowl | cookingwithcassandra.com
Peas in Food Strainer | cookingwithcassandra.com

Step Ten: Remove the pot from the oven at the 2 ยฝ hour mark and add your drained peas. We add peas only at the end because theyโ€™re softer and donโ€™t need that much cooking time. Cover and place back in the oven for one hour more until the vegetables have cooked, the broth has thickened, and the meat is fork-tender. Discard the bay leaf. 

  • Pro Tip: If the broth has not thickened yet, remove the lid off the pot so the liquid can evaporate and reduce even more.ย 
Old Fashioned Beef Stew in a potย | cookingwithcassandra.com
Peas in pot for Beef Stew Recipe | cookingwithcassandra.com
Old Fashioned Beef Stew ย | cookingwithcassandra.com

Step Eleven: Serve the stew warm with fresh, soft buns to mop up all the juices. Enjoy with your eyes closed for the best experience. 

Old Fashioned Beef Stew Recipe | cookingwithcassandra.com

Other Stew Add-ins

Try these variations with your beef stew. You might like it a lot more than my original stew recipe.

Sauteed mushrooms and leek โ€“ When sauteed in butter, the umami flavor that emanates from white mushrooms is irresistible. And the natural sweetness of leek just adds to the magic. Once the mirepoix has been cooked, set it aside. Then, saute the mushroom and leek in the same pan for 5 minutes. 

Spice it up โ€“ Fancy a little edge on your stew? Let 1 ยฝ tablespoons of peppercorn simmer in the broth and every spoonful of the stew will leave a tingling sensation on your lips. Season the stew with some smoked paprika for some spice thatโ€™s also fragrant. 

Use a gluten-free thickener โ€“ All-purpose flour is a very effective thickener. However, it isnโ€™t gluten-free. Replace this with cornstarch mixed with water (1:1 ratio) to create a slurry that you can pour into the broth. 

Freezing & Reheating

This beef stew improves in flavor if made at least 1 day ahead, almost as if it were marinating in itself. 

How to refrigerate beef stew: After the beef stew has completely cooled, cover and chill it in the fridge. Itโ€™s important not to refrigerate beef stew thatโ€™s still hot as it will completely spoil it. Beef stew will last up to 3 days in the fridge.

How to freeze beef stew: The stew can be frozen for up to 3 months. Portion them into separate containers before freezing. Before serving, defrost the stew in the refrigerator for 24 hours. Then, reheat on the stovetop over medium-low heat until hot or in the microwave for a quick and easy dinner. 

To reheat the beef stew, bring the pot to a boil at medium heat or in a 350ยฐF oven until the meat is heated through to an internal temperature of 165ยฐF. You donโ€™t want to bite into meat thatโ€™s still cold in the center. 

Still undecided? Explore my other delicious recipes for heartwarming, comfort food: 

Beef Stew Recipe | cookingwithcassandra.com

Beef Stew Recipe

Beef chunks slow-cooked for 3 hours in a delicious, savory broth loaded with vegetables and seasoned to perfection: this beef stew recipe is life!
Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings 6

Ingredients

  • 2 ยผ pounds approx. 1 kg boneless Stewing Beef precut into 1 ยฝ inch chunks (I get mine from Costco)
  • freshly ground salt + pepper
  • 1 ยฝ tablespoons olive oil
  • 1 ยฝ yellow onions approx 2 cups, cut into 1-inch chunks
  • 8 large garlic cloves peeled and minced
  • 2 ยฝ cups carrots approx 4 medium carrots, peeled and cut into 1/2-inch diagonal slices
  • 2 ยฝ tablespoons balsamic vinegar
  • 1 ยฝ tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 ยฝ cups your favorite Cabernet Sauvignon red wine I used Louis Martini or J Lohr Cabernet Sauvignon
  • 2 ยฝ cups beef broth
  • 1 bay leaf
  • 4 cups fingerling potatoes cut into one inch cubes
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 cups frozen peas semi-thawed

Instructions

  • Pat the beef dry: Use a paper towel to pat the beef dry, then season both sides generously with salt and pepper.
  • Brown the meat: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering. Working in batches, brown the meat for about 4 minutes per batch, turning with tongs to sear all sides. Add 1 tablespoon of oil for each new batch. (Pro Tip: Avoid overcrowding the pan to allow the meat to develop a rich, brown crust before turning.) Transfer the browned meat to a large bowl and set aside.
  • Cook the vegetables: Add the carrots, onions, garlic and balsamic vinegar to the Dutch oven. Cook for about 10 minutes, stirring frequently and scraping up the browned bits from the bottom of the pan to build flavor.
  • Add the tomato paste: Stir in the tomato paste and cook for an additional minute, allowing it to deepen in flavor.
  • Add the beef back in: Pour the beef and its juices back into the pan.
  • Sprinkle in the flour: Gradually sprinkle the flour over the mixture, stirring constantly until itโ€™s fully incorporated and no lumps remain.
  • Add the remaining ingredients: Stir in the potatoes, wine, beef broth, thyme, sugar, freshly ground pepper, and bay leaf. Scrape up any brown bits from the bottom of the pan as you stir. Bring the mixture to a boil, then cover with the lid and let it simmer over medium heat for 10 minutes.
  • Preheat the oven: While the stew simmers, preheat the oven to 325ยฐF and adjust the rack to the lower-middle position.
  • Cook in the oven: Transfer the pot to the preheated oven, keeping the lid on, and let it cook for 2 ยฝ hours.
  • Prepare the peas: Place the frozen peas in a microwave-safe bowl and add enough water to cover them. Microwave on high for 3 minutes, then drain thoroughly in a colander to remove any excess water.
  • Add the peas: After 2 ยฝ hours, carefully remove the pot from the oven and stir in the drained peas. Cover the pot and return it to the oven for another hour, or until the vegetables are fully cooked, the broth has thickened, and the meat is tender. Remove and discard the bay leaf before serving.
  • Serve and enjoy: Ladle the stew into bowls and serve warm with fresh soft buns or my favorite toasted baguettes. (Pro tip: Place a piece of toasted baguette in your bowl and let it soak up some of the stew while you eatโ€”trust me, itโ€™s pure magic!) If not serving right away, let the stew cool to room temperature, then refrigerate overnight or until ready to serve.
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

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2 Comments

  1. Gail

    Good gracious! This is BY FAR the best beef stew I have ever made. And Iโ€™ve made a boatload. Look no further for a superior beef stew recipe. Thanks Cassandra for all the fabulous recipes!

    Reply
    • Cassandra Morris

      Wow, this absolutely made my day! Iโ€™m so happy to hear itโ€™s the best beef stew youโ€™ve ever madeโ€”what an awesome compliment! ๐Ÿ˜Š Thank you for trying my recipes and for sharing such kind feedback. Hope you are able to try more of the recipes on the blog! Cheers โค๏ธ

      Reply

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Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Unsubscribe at any time.

Free E-Cookbook!

Cooking dinner doesnโ€™t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

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