Old Fashioned Beef Stew Recipe

I think a truly great beef stew is the ultimate comfort food, especially as the weather cools down.

This old fashioned beef stew recipe delivers a deep, savory aroma that fills the whole house, and the rich, velvety texture of the broth feels like a warm hug on a cold day. This version takes that classic, family-friendly meal and adds a vibrant twist with a smoky red pepper cream swirl. We’ll use traditional, time-honored techniques like browning the meat and a long, slow simmer to create the most tender beef and rich gravy. The final smoky cream swirl is surprisingly easy and adds a gorgeous touch that makes the classic feel brand new again, perfect for a hearty dinner idea for a large family or for meal prep.

Ingredients

• Boneless Beef Chuck Roast: 1.2 kg (2.6 lbs) trimmed and cut into 5 cm (2 inch) cubes.
  Chuck roast contains connective tissue that breaks down during a long simmer to create fork-tender meat and a thick, rich broth.
  Pat the cubes completely dry with paper towels to ensure a superior crust during browning.
• All-Purpose Flour: 30 g (1/4 cup) for coating the beef.
  The flour creates a flavorful crust on the meat and serves as a natural thickener for the stew as it simmers.
  For a gluten-free option, substitute with cornstarch or a gluten-free flour blend.
• Aromatics and Seasonings: 1 large yellow onion (chopped), 3 medium carrots (cut into 2.5 cm chunks), 2 celery stalks (cut into 2.5 cm chunks), 3 cloves garlic (minced), 1 tsp dried thyme, 2 bay leaves, salt, and black pepper.
  These form the foundational flavor base (mirepoix) of the stew and must be sautéed thoroughly to unlock their sweetness.
  Add the fresh garlic in the final minute of sautéing to avoid burning.
• Potatoes: 700 g (1.5 lbs) russet potatoes, peeled and cut into 2.5 cm (1 inch) cubes.
  Russets are ideal for stewing because they release starches as they cook, helping to thicken the final dish and create a creamy texture.
  Ensure the cubes are roughly uniform in size for even cooking.
• Broth and Crushed Tomatoes: 1.2 L (5 cups) vegetable broth and 400 g (14.5 oz) crushed tomatoes.
  The tomatoes add a crucial acidic element that helps tenderize the meat and balances the rich, savory flavors.
  Use low-sodium broth to control the overall salt level of the dish.
• Smoky Red Pepper Cream Ingredients: 200 g (7 oz) jarred roasted red peppers (drained), 120 ml (1/2 cup) heavy cream, 1 tsp smoked paprika, 1 small clove garlic (minced), 1/4 tsp salt, and a pinch of black pepper.
  This mixture is blended separately and added at the end for a unique flavor and visual twist.
  Draining the red peppers well prevents excess liquid from thinning the cream mixture.
• Finishing Garnish: 15 g (1/4 cup) fresh parsley, finely chopped.
  Fresh parsley brightens the stew with a necessary fresh, green flavor that cuts through the richness.
  Add just before serving for the best color and impact.

Instructions

Here’s how to create a high-protein, family-friendly old fashioned beef stew recipe that’s sure to become a favorite in your kitchen.

1. Prepare the Beef for Browning: In a large bowl, combine the dried beef cubes with the all-purpose flour, half of the specified salt (1/2 tsp), and half of the black pepper (1/4 tsp). Toss the ingredients together thoroughly until every cube of beef is evenly coated in the flour mixture. This coating ensures a beautiful golden-brown crust and helps thicken the stew during cooking.
2. Sear the Beef in Batches: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coated beef cubes in small batches (do not overcrowd the pot) and sear on all sides, turning occasionally, until a rich, brown crust develops (about 3-4 minutes per batch). I always make sure the pan is hot enough so the meat doesn’t steam; a good sear makes all the difference for a healthy, hearty family dinner. Remove the browned beef and set it aside, leaving any browned bits (fond) in the bottom of the pot.
3. Sauté Aromatics and Build the Base: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally and scraping up the browned fond from the bottom of the pot until the vegetables soften. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant.
4. Begin the Long Simmer (First Phase): Return the browned beef to the pot with the sautéed vegetables. Pour in the vegetable broth and crushed tomatoes, then add the bay leaves, dried thyme, and remaining salt and black pepper. Bring the mixture to a gentle simmer, reduce the heat to low, cover the pot tightly, and cook for 1.5 hours, stirring occasionally.
5. Add Potatoes and Continue Simmering (Second Phase): Add the cubed russet potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, or until both the beef and potatoes are fork-tender and easily pierced with a fork. If the stew looks too thin at this point, remove the lid for the last 15-20 minutes to reduce excess liquid. Remove the bay leaves before serving this old fashioned beef stew recipe.
6. Prepare the Smoky Red Pepper Cream: While the stew finishes cooking, prepare the topping. In a food processor or blender, combine the drained roasted red peppers, heavy cream, smoked paprika, the small clove of minced garlic, 1/4 teaspoon of salt, and a pinch of black pepper. Blend until the mixture is completely smooth and creamy.
7. Serve with Cream Swirl and Garnish: Ladle generous portions of the hot old fashioned beef stew recipe into rustic bowls. Dollop a spoonful of the Smoky Red Pepper Cream onto the center of each serving. Gently swirl the cream once or twice with the back of a spoon to create a beautiful ribbon effect. Garnish generously with freshly chopped parsley and serve immediately.

Make-Ahead, Storage, and Freezing Tips

This old fashioned beef stew recipe is fantastic for making ahead, since the flavors deepen significantly after resting overnight in the refrigerator. It makes for a wonderful, low-stress weeknight meal when prepared in advance during the weekend.

• Make-Ahead: Follow the recipe through step 5, allowing the stew to cool completely before storing it in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium-low heat until warmed through.
• Freezing: To freeze, divide the fully cooked stew into individual or family-sized portions in freezer-safe containers, leaving approximately one inch of headspace for expansion. The stew will keep for up to 3 months in the freezer, although the potatoes may become slightly softer after thawing.
• Reheating: Thaw the frozen stew overnight in the refrigerator before reheating. Reheat gently on the stovetop, adding a splash of extra broth if the stew has thickened too much during cooling. Prepare the smoky red pepper cream fresh just before serving.

What to Serve with Old Fashioned Beef Stew

Serving an old fashioned beef stew recipe requires a good crusty bread to soak up every last bit of the rich, thick gravy. A simple side salad or extra roasted vegetables round out this hearty, high-protein family dinner.

• Crusty Bread or Rolls: A necessity for soaking up every last bit of the rich, thick gravy. Choose a sturdy sourdough, French baguette, or rustic dinner rolls. Garlic bread or cheese toast makes an extra delicious pairing.
• Side Salad: A simple, crisp green salad with a light vinaigrette provides a fresh contrast to the hearty richness of the stew. The acidity of the dressing cuts through the fat from the beef. Avoid heavy or creamy dressings that compete with the stew’s flavor.
• Roasted Vegetables: For extra vegetables, serve with roasted green beans, asparagus, or broccoli. A quick side of steamed green beans adds a pop of color and freshness. Keep side dishes simple and easy to prepare.

FAQs: Troubleshooting Your Old Fashioned Beef Stew

Why is my beef still tough after simmering for so long?

This typically means the stew needs more time, not higher heat. Toughness occurs when the connective tissues haven’t fully broken down; keep simmering on low heat until the meat is completely fork-tender. This process can sometimes take up to 2.5 hours, depending on the cut of beef used.

Can I make this in a slow cooker instead of a Dutch oven?

Yes, absolutely. Follow steps 1 and 2 (browning) on the stovetop first for maximum flavor. Transfer all ingredients (except potatoes and cream) to the slow cooker and cook on low for 6-8 hours. Add potatoes for the final 1-2 hours.

How do I thicken the stew if it’s too thin at the end?

If the flour coating didn’t thicken it enough, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the simmering stew and cook for 2-3 minutes until thickened. I find this works much better than just adding flour directly.

Why do you add the potatoes so late in the cooking process?

Adding potatoes in the final hour prevents them from becoming mushy and completely dissolving during the initial long simmering period. This ensures they retain their shape and provide good texture in the final dish.

Can I use a different cut of beef?

Chuck roast is ideal for this old fashioned beef stew recipe because it provides both flavor and tenderness when cooked slowly. You can also use beef stew meat (often pre-cut chuck) or bottom round. Avoid very lean cuts like sirloin, which will dry out and become tough during the long cooking time.

What can I substitute for the heavy cream in the red pepper swirl?

For a dairy-free option, use full-fat coconut milk or a plant-based heavy cream substitute. For a lighter option, use half-and-half, but be aware it won’t be quite as rich and may require slightly less liquid from the roasted peppers.

Conclusion

An old fashioned beef stew recipe is truly a classic for a reason, providing comfort and hearty satisfaction in every bowl. This recipe, with its added smoky red pepper cream, elevates the traditional flavor profile without sacrificing any of the familiar warmth. If you loved this creamy twist, save it to your Pinterest board and try making a big batch this weekend for easy, delicious leftovers during the week.

old fashioned beef stew recipe

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• Author: Grace Miller
• Total Time: 160 minutes
• Yield: 8 servings 1x
• Diet: general

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Description

A classic beef stew featuring tender chuck roast and a rich, savory broth. This recipe is elevated with a vibrant smoky red pepper cream swirl, offering a unique twist on traditional comfort food.

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Ingredients

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• 2.6 pounds boneless beef chuck roast, cut into 2 inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, cut into 1 inch chunks
• 2 celery stalks, cut into 1 inch chunks
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1.5 pounds russet potatoes, peeled and cut into 1 inch cubes
• 5 cups vegetable broth
• 14.5 ounces crushed tomatoes
• 7 ounces jarred roasted red peppers, drained
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• Pinch black pepper
• 1/4 cup fresh parsley, chopped

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Instructions

1. Prepare Beef Coating: In a large bowl, toss the beef cubes with flour, half of the salt (1/2 tsp), and half of the pepper (1/4 tsp) until evenly coated.
2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the coated beef in batches until browned on all sides, then remove and set aside, leaving the fond in the pot.
3. Sauté Aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot and sauté for 8-10 minutes, scraping up the browned bits from the bottom. Add minced garlic and cook for 1 more minute until fragrant.
4. Begin First Simmer Phase: Return the browned beef to the pot. Stir in the vegetable broth, crushed tomatoes, bay leaves, dried thyme, and remaining salt and pepper. Bring to a simmer, then cover and cook on low for 1.5 hours.
5. Add Potatoes and Continue Simmering: Add the cubed potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, until both the beef and potatoes are fork-tender. Remove the bay leaves before serving.
6. Prepare Red Pepper Cream: While the stew finishes, combine the drained roasted red peppers, heavy cream, smoked paprika, small minced garlic clove, 1/4 teaspoon salt, and a pinch of black pepper in a blender or food processor. Blend until completely smooth and creamy.
7. Serve and Garnish: Ladle the hot stew into bowls. Dollop a spoonful of the Smoky Red Pepper Cream on top of each serving and gently swirl. Garnish generously with fresh parsley.

Notes

If the stew is too thin, remove the lid for the last 15-20 minutes to reduce excess liquid. Ensure the bay leaves are removed before serving. Drain roasted red peppers thoroughly to prevent thinning the cream mixture.

• Prep Time: 25 minutes
• Cook Time: 135 minutes
• Category: main dish
• Method: simmer
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 100 mg