Best Old Fashioned Beef Stew
Too many beef stew recipes are bland or result in overcooked vegetables and tough chunks of meat. Our recipe solves those issues with a low, slow simmer and a few extra ingredients for a rich, deep flavor base that blows every other beef stew away. Your family will definitely thank you for this one. Some of my other favorite hearty stew recipes are this Authentic San Francisco Cioppino Seafood Stew, my Georgian Chicken Stew, and this Classic Dublin Coddle (Irish Potato & Sausage Stew)! You might also enjoy this beef and noodles recipe.
Why We Love this Dutch Oven Beef Stew Recipe
You can use your favorite cut of beef for this stew, or try it with lamb if you like! Use your favorite root vegetables, or seasonal vegetables for this hearty dish. It’s an easy one-pot meal that will feed the whole family with very little fuss!
Best Beef Stew Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Flour – All-purpose flour works protects the meat while it sears while helping to develop a flavorful crust and slightly thicken the stew. Seasoning – Freshly ground black pepper, kosher salt, herbs de Provence or a combination of rosemary and thyme, fresh bay leaves, and freshly minced garlic cloves make this dish super flavorful. Beef – I like to use a marbled chuck roast that I’ve cut into cubes, but you can use pre-cut beef that is often labled as “beef stewing meat” at the store if you like. Oil – Use vegetable oil, olive oil, or canola oil to brown the beef and sauté onions. Vinegar & optional red wine – Use red wine vinegar and some red wine to give this stew a deep and rich sweet and savory flavor. The wine is optional and can be replaced with additional beef broth, but I do love the complexity it gives to this recipe. Broth – Low-sodium beef broth is best to allow you to control the saltiness of the stew while adding a depth of flavor that is great for cooking all the vegetables. Vegetables – We’ll use the classic trifecta of onion, carrots, and celery for this stew as well as Russet potatoes, and peas to bulk it out and add even more nutrients! Tomato – Use tomato paste to thicken the sauce and add a great tomato flavor to the mix. Worcestershire sauce – This adds a wonderful umami flavor that blends so well with the meat and vegetables.
How to Make Beef Stew Dutch Oven style
This is an easy recipe, but I’ve included step-by-step instructions and process photos to help you out if needed!
Traditional Beef Stew Recipe Tips
Beef chunks. I love the large chunks of beef in this stew, but you can cut smaller cubes if you prefer. They should be super tender by the time the stew is done, but not falling apart. Browning beef. You don’t have to brown the beef before adding it to the stew, but I do recommend it. This simple extra step gives the beef a bit of a crisp outer crust and color, and the browned bits you’re left with at the bottom of the pan are so flavorful for the rest of the stew! Make Ahead. For the best flavor, make the day before! Make the stew, let it cool completely, then store it in the fridge overnight for the flavors to fully meld together and mature before reheating and serving the next day. Honestly the leftovers are my favorite!
Old Fashioned Beef Stew Substitutions & Variations
Without wine: Substitute the red wine with additional beef broth or just water if you want to make it wine-free. Crock Pot Beef Stew: You can absolutely cook this stew in a slow cooker. Add browned beef and cooked onions to the slow cooker, with the remaining ingredients (except the peas). Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until vegetables are tender. Add peas and season to taste before serving. Instant Pot Beef Stew: Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients (except the peas) and sealing the Instant Pot. Set the pressure cooker to cook at high pressure for 35 minutes, followed by a 10 minute natural release. Release any remaining pressure manually, then add the peas. Potatoes: The best potatoes to use are Russet potatoes or Yukon gold potatoes, but red potatoes will work as well. Vegetables: Add in your favorite vegetables, or use seasonal veggies if you like. Parsnip, mushrooms, leeks, cabbage, broccoli, and cauliflower would all work well in stews in varying combinations. Bacon: Cook some chopped bacon with the onion to add some smoky flavor to the stew! Beef stock: You can use beef stock instead of beef broth in a pinch.
What to Serve with this Traditional Beef Stew Recipe
Mashed Potatoes: Creamy mashed potatoes soak up the stew’s juices and add a comforting element to the meal. Crusty Bread or Dinner Rolls: A loaf of crusty bread or some warm dinner rolls are perfect for dipping into the stew or sopping up the sauce. Salad: A fresh green salad with a simple vinaigrette can provide a refreshing contrast to the richness of the stew. Cornbread: Its slightly sweet taste can balance the savory stew flavors and is a classic pairing. Polenta: Creamy polenta is a great alternative to mashed potatoes, offering a comforting base for the stew.
More like this Old Fashioned Beef Stew
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In a traditional beef stew, you’ll find a mixture of dried herbs like thyme, oregano, rosemary, and sage or herbs de Provence. But you can use whole fresh thyme or fresh rosemary sprigs in the stew as it cooks then remove the sprigs for serving when you remove the bay leaves too. If you want to change up your protein, you might consider varying the seasonings to create a new flavor profile for your stew. The following are great herb combinations if you’re changing it up:
Chicken: Use basil, parsley, and/or tarragon and replace the beef broth with chicken broth for a delicious chicken stew. Lamb: This is one of our favorite proteins and it pairs beautifully with parsley, oregano, or rosemary as the main flavor. Cut up a lamb roast as you would a beef chuck roast and use it with beef broth to create a lamb stew.
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