A Classic Dish with Deep Roots

Old-Fashioned Beef Stew is a recipe that has been passed down through generations. This rustic meal has its origins in European peasant cooking, where inexpensive cuts of meat were simmered slowly to create tender, flavorful dishes. Over time, the recipe evolved into the hearty comfort food we know today, enjoyed in American kitchens especially during cold seasons. The beauty of this stew is in its simplicity: affordable ingredients, slow cooking, and flavors that develop naturally. It’s not just food it’s a tradition that brings families together around the dinner table.

The Power of Fresh and Nutritious Ingredients

Each ingredient in beef stew plays an important role, both in taste and nutrition. Beef provides protein and iron, while root vegetables like carrots and potatoes add fiber, vitamins, and natural sweetness. Rosemary and other herbs not only enhance the aroma but also offer antioxidants that boost overall health. When simmered together, the broth absorbs all these nutrients, creating a balanced meal that fuels your body and satisfies your cravings. Using fresh, seasonal vegetables makes the stew even healthier and more flavorful.

Why This Recipe Works Every Time

What makes this Old-Fashioned Beef Stew recipe special is its step-by-step process that ensures perfect results. Browning the beef before simmering develops a deep, rich flavor. Deglazing the pot with broth unlocks hidden layers of taste. Adding vegetables in stages guarantees that nothing turns mushy, and the long simmer time allows the beef to become fork-tender. Optional additions like corn, green beans, or turnips add freshness and variety. Whether you’re a beginner or an experienced cook, this recipe is foolproof—and the result is a warm, comforting meal that tastes even better the next day.

Ingredients List

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 4 cups water
• 2 cups beef broth
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1 teaspoon dried rosemary
• 1 cup fresh corn kernels (optional)
• 1 cup fresh green beans, cut into 1-inch pieces (optional)
• 1 cup chopped turnip (optional)
• 2 cups chopped fresh tomatoes (optional)

Step-by-Step Instructions

Step 1: Brown the Beef

Heat olive oil in a Dutch oven over medium-high heat. Toss the cubed beef with flour, salt, and pepper. Brown in small batches to ensure a good crust forms. This step locks in flavor and creates a base for the stew.

Step 2: Create the Broth

Once the beef is browned, add the water and beef broth. Scrape the bottom of the pot to release browned bits. This “deglazing” adds richness to the stew. Bring to a boil, then reduce heat and simmer for 30 minutes.

Step 3: Add the Vegetables

Stir in potatoes, carrots, and rosemary. Add turnips or tomatoes if using. Simmer gently for 30 minutes, or until vegetables are tender.

Step 4: Optional Fresh Additions

In the last 10 minutes, stir in corn and green beans for added sweetness and texture.

Step 5: Simmer to Perfection

Let the stew cook on low heat for an additional 30 minutes to 1 hour, until the beef is fork-tender. Adjust seasoning with more salt and pepper before serving.

Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6 servings

Nutrition (per serving):

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 18g
• Fiber: 3g
• Iron: 3.5mg

Old-Fashioned Beef Stew

What is the best cut of beef for stew?

The best cuts are tougher meats like chuck roast or round. These cuts have more connective tissue, which breaks down during slow cooking, resulting in tender, flavorful beef. Lean cuts tend to dry out and aren’t ideal for stew.

Can I make beef stew ahead of time?

Yes! In fact, beef stew tastes even better the next day because the flavors have more time to meld. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove for best results.

How do I thicken beef stew naturally?

Beef stew thickens naturally as the potatoes cook and release starch. For a thicker consistency, you can mash a few of the potatoes directly in the pot or add a slurry of flour and water.

Can I make this in a slow cooker?

Absolutely. Brown the beef first for flavor, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours until the beef is tender.