On a cold winter night, nothing quite compares to a pot of old-fashioned beef stew slowly simmering on the stove. This is the kind of meal that fills the kitchen with deep, savory aromas and brings everyone wandering in asking, “Is it ready yet?” The beef becomes fork-tender, the vegetables soak up all that rich broth, and the sauce thickens just enough to cling to every bite.
I made this stew when I had a roast that needed using, and my husband immediately suggested stew. I’m so glad he did. The balance of flavors here is what really makes it shine: a touch of brown sugar to round things out, Worcestershire for depth, and just a hint of warm spice from cloves or allspice. Even swapping white wine for red worked beautifully, proving how forgiving and dependable this recipe really is.
This is a true keeper for busy winters, Sunday suppers, or anytime you want a hearty, no-fuss dinner that feels like home. Love this recipe? Pin it to your Comfort Food or Winter Dinners board on Pinterest so you don’t lose it.
Old Fashioned Beef Stew
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour40
minutes540
kcalA classic, hearty beef stew with tender beef, potatoes, and vegetables simmered in a rich, savory broth.
Ingredients
2 lb beef stew meat, cut into bite-sized pieces
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Greek seasoning
1 medium onion, coarsely chopped
1 clove garlic, minced
2 cups beef broth
½ cup dry red wine (or dry white wine)
1 tbsp Worcestershire sauce
1–2 bay leaves
½ tsp brown sugar
½ tsp paprika
dash ground cloves or allspice
3 large carrots, sliced
3 ribs celery, chopped
2 large potatoes, peeled and cut into bite-sized pieces
Directions
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt, pepper, and Greek seasoning. Add the beef to the pot and brown on all sides.
- Once the beef is browned, add the onion and garlic. Cook for 3–5 minutes, stirring occasionally, until the onion is softened and fragrant.
- Pour in the beef broth and wine, then stir in the Worcestershire sauce, bay leaves, brown sugar, paprika, and ground cloves. Cover and simmer on low heat for 45 minutes.
- Remove and discard the bay leaves. Stir in the celery, carrots, and potatoes. Cover and continue cooking for another 45 minutes, until the vegetables are tender.
- If the stew is thinner than desired, uncover and simmer for an additional 10–15 minutes to reduce and thicken the broth. Serve hot.
Cooking Notes
- Browning the beef well is key to developing deep flavor. Don’t rush this step.
- Cut vegetables into similar sizes to ensure even cooking.
- Taste near the end and adjust salt and seasoning as needed.
Nutrition
Yields: 6 servings
Estimated Nutrition per Serving
- Calories: 540 kcal
- Fat: 28 g
- Carb: 26 g
- Protein: 42 g
Recipe Science
Beef stew relies on slow, moist heat to break down collagen in tougher cuts of meat, converting it into gelatin. This process is what gives the stew its rich mouthfeel and tender texture. Simmering below a boil prevents the muscle fibers from tightening, which keeps the beef juicy rather than tough.
The initial browning step triggers the Maillard reaction, creating complex savory compounds that form the foundation of flavor. Deglazing with broth and wine dissolves these browned bits, distributing them throughout the stew. Root vegetables are added later so they soften without breaking down completely.
This stew stores exceptionally well and often tastes better the next day as flavors continue to meld.
Dietary Notes & Health Alerts: One serving contains approximately 9 g of saturated fat, exceeding 20 percent of the FDA daily value. Those managing heart health may reduce saturated fat by trimming visible fat thoroughly and using a leaner cut of beef.
Why You’ll Love This Recipe
- Classic Comfort: Rich, familiar flavors that never go out of style.
- One-Pot Wonder: Minimal cleanup with maximum payoff.
- Cold-Weather Perfect: Hearty enough to warm you from the inside out.
- Flexible Ingredients: Works well with simple substitutions.
FAQ
- Can I make this in a slow cooker? Yes, after browning the beef, transfer everything to a slow cooker and cook on low for 7–8 hours.
- What cut of beef works best? Chuck roast or pre-cut stew meat are ideal.
- Can I freeze leftovers? Yes, freeze cooled stew in airtight containers for up to 3 months.
Conclusion
This old-fashioned beef stew is the kind of meal that makes winter nights feel a little cozier and a lot more satisfying. Don’t worry about perfection—this is comfort food meant to be flexible and forgiving. What do you like to serve alongside your beef stew?
Happy cooking, from my kitchen to yours!
