🍲 Old-Fashioned Beef Stew Recipe
Ingredients
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2–2½ lbs beef chuck, cut into big chunks
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2 tbsp oil or butter
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1 large onion, chopped
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3 cloves garlic, minced
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3–4 carrots, cut chunky
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3–4 potatoes, chunked
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2 tbsp flour
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3 cups beef broth
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1 tbsp tomato paste
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1 tsp salt (more to taste)
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½ tsp black pepper
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1 tsp paprika
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1 tsp dried thyme
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1 bay leaf
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Optional but classic: splash of Worcestershire sauce
How to Make It (Slow & Proper)
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Season beef with salt and pepper.
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Heat oil in a heavy pot or Dutch oven.
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Brown beef well on all sides (don’t rush this). Remove beef.
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Add onion to the pot, cook until soft. Add garlic.
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Sprinkle in flour and stir 1 minute to cook it off.
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Stir in tomato paste, broth, Worcestershire, and spices.
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Return beef to pot. Bring to a gentle simmer.
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Cover and cook 1½–2 hours on low heat.
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Add carrots and potatoes.
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Simmer 30–45 minutes more, until beef is fork-tender and gravy thick.
Remove bay leaf. Taste and adjust seasoning.
What Makes It “Old-School”
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Big chunks, not tiny pieces
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Thick gravy, not soup
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No fancy spices
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Time does the work
How It’s Served
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With crusty bread or biscuits
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Over mashed potatoes (yes, double potatoes 😏)
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Even better the next day
If you want:
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🐄 Slow cooker version
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🔥 Campfire / cast-iron version
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🧅 Grandma-style with pearl onions
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🍺 Beer beef stew
Just say the word.