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Old-Fashioned Beef Stew Recipe Easy Cozy Dinner with Hearty Veggies

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This old-fashioned beef stew is a cozy, hearty dinner featuring tender beef, chunky vegetables, and a rich, glossy gravy. It’s perfect for chilly nights, family gatherings, or meal prepping, and comes together easily with simple pantry staples.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 3 tablespoons olive oil (or vegetable oil)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into thick rounds
  • 3 medium russet potatoes, peeled and cut into large chunks (or Yukon golds)
  • 2 celery stalks, sliced
  • 1/4 cup tomato paste
  • 4 cups beef broth (homemade or low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 2 bay leaves
  • 1/2 teaspoon paprika (smoked or sweet)
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1/4 cup cold water
  • 1 cup frozen peas (optional)
  • Chopped parsley, for garnish (optional)

Instructions

  1. Pat beef chuck dry with paper towels. Season generously with salt and pepper. Toss with flour in a mixing bowl for extra tenderness and to help thicken the gravy.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in a single layer (work in batches if needed). Sear until all sides are deep golden brown, about 4-5 minutes per batch. Remove browned beef to a plate.
  3. Lower heat to medium. Add diced onion and cook until softened, about 3 minutes, scraping up browned bits. Stir in garlic, carrots, celery, and potatoes. Sauté for another 3-4 minutes until fragrant.
  4. Add tomato paste and stir for 1 minute. Pour in beef broth, Worcestershire sauce, thyme, bay leaves, and paprika. Return browned beef and any juices to the pot. Stir to combine.
  5. Bring stew to a gentle boil, then reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally. (If using brisket or stew meat, check at 2 hours for fork-tenderness.)
  6. In a small bowl, mix flour (or cornstarch) with cold water until smooth. Remove lid from stew and slowly pour in the slurry while stirring. Simmer uncovered for another 15-20 minutes, until gravy is glossy and thick. Taste and adjust salt and pepper.
  7. Stir in frozen peas during the last 5 minutes of cooking. Remove bay leaves. Sprinkle chopped parsley over the top for garnish.
  8. Ladle stew into bowls and serve hot. If gravy is too thin, simmer longer uncovered; if too thick, add a splash more broth.

Notes

For gluten-free, use cornstarch instead of flour and ensure broth is gluten-free. Browning the beef is crucial for flavor. Add peas or delicate veggies at the end for color and sweetness. If stew is too thick, add more broth; if too thin, simmer longer or add more thickener. Stew tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: beef stew, old-fashioned, comfort food, cozy dinner, hearty vegetables, easy beef stew, family meal, one-pot, winter recipe, classic stew

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