old-fashioned beef stewCheck the first comment 👇

 

Ahhh, the kind that simmers all afternoon and makes the whole place smell like home.  Here’s a classic old-fashioned beef stew—no fancy tricks, just deep, cozy flavor.

Old-Fashioned Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 1½-inch chunks
• Salt & black pepper
• 3 tbsp all-purpose flour
• 3 tbsp oil or bacon fat
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 cup water or more broth
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme (or a few sprigs fresh)
• 4 carrots, sliced
• 3–4 potatoes, chunked
• 2 celery stalks, sliced

Instructions

1. Brown the beef
   Pat beef dry, season generously with salt and pepper, then toss with flour.
   Heat fat in a heavy pot over medium-high heat. Brown beef in batches—don’t crowd. Set aside.
2. Build the base
   Lower heat to medium. Add onion and cook until soft and lightly browned.
   Stir in garlic and tomato paste; cook 1–2 minutes until brick-red and fragrant.
3. Deglaze & simmer
   Return beef to pot. Add broth, water, Worcestershire, bay leaves, and thyme.
   Bring to a gentle boil, then reduce to low. Cover and simmer 1½–2 hours, until beef is starting to get tender.
4. Add vegetables
   Stir in carrots, potatoes, and celery.
   Cover and simmer another 30–45 minutes, until vegetables are tender and stew is thick.
5. Finish & rest
   Taste and adjust seasoning. Remove bay leaves.
   Let stew rest 10–15 minutes before serving—this part matters.

Old-school tips

• Low and slow beats rushing—gentle bubbles only
• If stew’s thin, simmer uncovered the last 10 minutes
• Even better the next day

Perfect with

• Crusty bread or biscuits
• Mashed potatoes
• Cold weather and zero plans

Want a slow-cooker, oven-braised, or no-tomato version?