Comforting, hearty, and flavorful – our classic Old-Fashioned Beef Stew will warm your belly while delighting your tastebuds!
How to Make Old-Fashioned Beef Stew
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Prep your ingredients first. Peel and cube the potatoes, and dice your beef.
Step 2: Combine the flour, pepper, and meat in a bowl. Toss to coat thoroughly. (Yes, you can use frozen beef for this.)
Step 3: Heat 5 tsp of oil in a large pot. Slowly add flour-coated beef, turning until browned on all sides (about 5 minutes). You can add additional oil if needed.
Step 4: Pour your red wine vinegar and red wine into the pot, stirring gently to loosen any stuck-on brown bits or meat cubes. Carefully add beef broth and drop in the bay leaves. Bring ingredients to a boil, then cover and reduce to a slow simmer for 90 minutes.
Step 5: Add the carrots, potatoes, onions, tomato paste, and Herbs-de-Provence. Stir and then simmer covered for 40 additional minutes, adding more broth or water if stew becomes too dry.
Step 6: Remove the bay leaves, plate, and allow guests to season with salt & pepper to taste. Enjoy!
Tweaks
Looking for a few inspired tweaks? Here are our top 3 favorites!
- Mushroom Magic: Mushrooms can add an earthy richness that pairs well with the beef stew. It also adds to the hardiness of your stew.
- Pearl Onions: Instead of (or in addition to) regular onions, add a handful of peeled pearl onions. They’ll bring a subtle sweetness to your stew.
- Fresh Greens: Stir in a handful of fresh spinach or kale just before serving for a pop of color and added nutrients. I’m a fan of baby kale in my stews as it’s a bit more tender with a milder flavour, but packs the same nutritious value.
Storage
Made a bit too much? That’s okay, we’re pros at the storage bit!
Refrigerate: Prepared, cooked, and then cooled, beef stew will keep in the fridge for 3 to 4 days. It should be kept in airtight containers in the fridge.
Freeze: You can freeze beef stew for up to 6 months. Allow it to cool to room temperature, and then portion it into labeled freezer-safe bags or containers. Remove as much air as possible and store them in the center of your freezer. Full instruction can be found here.
Reheat: The best way to defrost beef stew is by keeping it in the fridge overnight to thaw out. However, if youāre in a rush and want your stew defrosted immediately you can defrost your beef stew in the microwave or a saucepan. Full directions here.
Hearty, Old-Fashioned Beef Stew Recipe
4
servings15
minutes2
hours10
minutes2
hours25
minutesKeeps the screen of your device ON
Ingredients
1 lb 453.59 g – Beef Chuck (cubed)
1/4 Cup 1/4 Cup – Flour (all purpose)
1 1 – Onion (medium)
6 6 – Carrots (peeled or unpeeled and chopped)
3 3 – Potatoes (medium, peeled, cut/cubed)
2 Tbsp 2 Tbsp – Red Wine Vinegar
1 Cup 1 Cup – Red Wine
5 tsp 5 tsp – Vegetable Oil
3 1/2 Cups 3 1/2 Cups – Beef Broth
2 Tbsp 2 Tbsp – Tomato Paste
1 Tbsp 1 Tbsp – Herbs de Provence
2 2 – Bay Leaves
Salt
Pepper
Directions
- Meat
Combine flour, pepper, and meat in a bowl. Toss to coat. - Heat
Heat oil in a large pot. Slowly add flour-coated beef, turning until browned on all sides (about 5 minutes). Add additional oil if needed. - Sauce & Simmer
Add red wine vinegar and red wine to pot, stirring gently to loosen any stuck-on brown bits. Carefully add beef broth and drop in bay leaves. Bring to a boil, then cover and reduce to a slow simmer for 90 minutes. - Vegetables & Simmer
Add carrots, potatoes, onions, tomato paste, and Herbs-de-Provence. Simmer covered for 40 minutes, adding more broth or water if stew becomes dry. - Season & Serve
Season with salt & pepper to taste. Serve and enjoy. (Don’t forget to remove the bay leaves.)
