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Old-Fashioned Beef Stew

There is nothing more comforting than a bowl of Old-Fashioned Beef Stew on a chilly day. The simplicity of cubes of beef slowly simmered in a perfectly seasoned broth joined by carrots, onions, and parsnips can't be beaten. It is the ideal recipe to make ahead and leftovers are delicious.

Ingredients for Old-Fashioned Beef Stew:

serves four with leftovers

2.5 pound of chuck cut into 1 1/2" cubes or 1 1/2 pounds chuck stew meat

1/2 cup flour

1/2 teaspoon black pepper

1 teaspoon kosher salt

2 tablespoons +1 teaspoon grapeseed oil

1 cup chopped onion

2 tablespoons tomato paste

1 cup wine

1 cup water

4 cups beef broth

1/2 teaspoon Herbs De Provance

2 bay leaves

2-3 medium carrots, cut into 1-inch pieces

1 stalk celery, cut into 1/2 inch pieces

2 parsnips, cut into 1-inch pieces

3 small potatoes, cut into 1-inch pieces

1 cup frozen pearl onions

1 cup frozen peas

optional: serve with noodles

Time-Saving Tip: The stew can be made in advance and reheated.

We're ready to cook.

Add the beef cubes, flour, salt, and pepper to the baggie. Seal the bag and gently shake so all of the beef is coated with the flour mixture. Remove the beef from the bag leaving the excess flour behind.

Heat 2 tablespoons of oil in the pot; add the beef. Brown on all sides. You might have to do this in batches. Once browned, remove the meat from the pot.

Preheat the oven to 325-degrees. Add onions and a teaspoon of oil and saute for 2 minutes on low heat. Add the tomato paste and cook for a minute. Add the wine and cook for a minute scraping the bits up in the pot. Add the herbs and cook another minute. Pour in the chicken broth, water and bay leaves. Give the mixture a good stir and add the beef. Bring to a boil, cover the pot, and transfer to the oven.

Cook meat until just tender. About 35-40 minutes. Stir in the potatoes, carrots, parsnips, and celery. Return to the oven. Cook until veggies are almost tender, another 25 minutes or so. Add the peas and pearl onions. If you are making the stew ahead it can now be cooled and refrigerated for later. If you're preparing the stew, for now, pop it back in the oven until the onions are tender. Adjust seasoning if needed. Let the stew rest for 10 minutes before serving.

While the stew is resting and if noodles are on your mind now is the time to prepare them. Cook them according to the package directions. Toss them with 1-2 tablespoons of butter and a tablespoon of chopped parsley.

It's ready! It looks amazing. I like my stew in a bowl without any noodles. Brad, Ethan, and Steven love noodles with it. So needless to say, I always make sure I have noodles for them. Whichever way you like it this stew is delicious.



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