old fashioned beef stew

Moving from a comforting pot of navy bean soup straight into an Old-Fashioned Beef Stew is the ultimate continuation of the cozy, slow-simmered comfort food masterclass.

Old-Fashioned Beef Stew

• Prep time: 20 minutes
• Cook time: 2 to 2.5 hours (stovetop or Dutch oven)
• Servings: 6 to 8 hearty bowls

Ingredients

• The Beef & Sear:
  • 2.5 to 3 lbs beef chuck roast, trimmed of excess hard fat and cut into uniform 1.5-inch cubes
  • 1/4 cup all-purpose flour (for dredging)
  • 1 tsp salt & 1/2 tsp black pepper
  • 2 tbsp olive oil (or vegetable oil)
  • 2 tbsp unsalted butter
• The Aromatics & Liquids:
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot—optional, but adds incredible depth; can sub extra beef broth plus 1 tbsp Worcestershire sauce)
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste (the secret to a rich, glossy gravy)
  • 2 bay leaves
  • 1 tsp dried thyme (or 3 sprigs of fresh thyme)
• The Vegetables:
  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into large 1.5-inch chunks
  • 4 large carrots, cut into thick rounds
  • 1 cup frozen peas (stirred in at the very end for a pop of bright green color)

Instructions

1. Season and Dredge the Beef:
   Pat the beef cubes completely dry with paper towels (this is essential for a good sear!). Toss the beef in a bowl with the flour, salt, and pepper until every piece is lightly coated.
2. Brown the Beef (The Flavor Foundation):
   In a large, heavy-bottomed Dutch oven, heat the olive oil and butter over medium-high heat. Working in batches so you don’t crowd the pan, sear the beef cubes until they have a deep, rich brown crust on all sides (about 3-4 minutes per batch). Transfer the seared beef to a clean plate and set aside.
3. Sauté the Aromatics:
   In the same pot with all those glorious browned beef bits, add the diced onion. Cook for 4-5 minutes until soft. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and slightly caramelized.
4. Deglaze the Pot:
   Pour in the red wine (if using), scraping up all the stuck-on browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes until the wine reduces by half.
5. Simmer the Stew:
   Return the seared beef and any accumulated juices back into the pot. Pour in the beef broth, drop in the bay leaves and thyme, and stir well. Bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 1 hour and 15 minutes.
6. Add the Root Vegetables:
   Remove the lid, add your potato and carrot chunks to the pot, and stir. Cover and continue simmering on low for another 45 to 60 minutes, until the beef is melt-in-your-mouth tender and the potatoes and carrots are fork-tender.
7. The Final Polish:
   Stir in the frozen peas during the last 5 minutes of cooking so they stay bright green. Remove the bay leaves, taste the stew, and adjust salt and pepper if needed.

The Takeaway: No shortcuts or instant packets—just proper searing, a rich tomato-and-broth base, and slow simmering until the beef practically dissolves on your fork.