Enjoy this hearty Old Fashioned Beef Stew with mashed potatoes or freshly baked bread. Tender, juicy meat smothered in rich and flavorful gravy. A comforting and easy-to-make meal this fall.
Tender meat in creamy and delicious gravy is what you need after a long working day or to enjoy with your partner. Homemade comfort food that is worthy of every moment you spend in preparing it.
❤️ WHY YOU’LL LOVE THIS RECIPE
- This dish tastes amazing. The spices and the meat come together beautifully. The way of cooking makes the meat melt in your mouth.
- It looks appetizing and elegant. You can wow your guests and serve it during the festive season.
- You save time by preparing this stew a day ahead since it tastes even better the next day.
- Most of the ingredients are available and are budget-friendly.
Beef chuck - This cut of beef with a little fat will add great flavor to the stew.
Spices - The spices I have used are all fall-inspired. Cinnamon, nutmeg, and black pepper.
Carrot - Most stews have carrots and potatoes, but I have omitted the potatoes since my family likes beef stew to be served with mashed potatoes.
Onion - A hint of sweetness from the onions takes this beef stew recipe to the next level.
Garlic - Cooked with the spices and the fat from the beef, garlic enhances the taste of the gravy.
The steps to making delicious old-fashioned beef stew are super simple. You will find more details in the recipe card.
Dust the beef cubes in flour and keep aside.
In a pot, add oil and brown the beef from both sides. Remove and keep aside.
In the previous pan and using the remaining oil, add the onion and carrot and cook until the onion is translucent.
Add the beef, garlic, and spices and stir for two minutes. Add the water and cook until the beef is tender and the stew is thick.
- Be patient; the beef needs time to get tender. Don't increase the heat, thinking the cooking time will be shorter; increasing the heat will prevent the meat from getting as tender as it should.
- You can use beef or vegetable stock instead of boiling water.
- Pat the beef dry before dusting it with flour; it will brown faster and better.
- Do not season beef with salt before searing/browning. It might make it tougher.
- It's best to brown the beef in batches and avoid crowding the pan.
Add more vegetables - You can add mushrooms, zucchini, and celery.
Use beef, vegetable, or chicken stock instead of water.
Make it spicy - Add chopped green chilies or red chili flakes for a little heat.
🍽️HOW TO SERVE
💬 FREQUENTLY ASKED QUESTIONS
I always go for chuck roast or ribeyes. These cuts have great flavor, and when cooked right, the taste is amazing.
There are three reasons why the meat gets tough. You seasoned the meat with salt before searing, didn't cook the stew long enough, or you have cooked the meat on high heat.
Yes. The timing will differ; the slow cooker will take 6 to 7 hours, and the instant pot will take 50 minutes to an hour.
You can store the leftovers in a plastic container and refrigerate for up to 4 days. Reheat on the stove top or microwave it.
To freeze the beef stew, place it in an airtight container or freezer-friendly bag. It will keep for 3 to 4 months in the freezer. To defrost, place it in the fridge for a few hours.
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⭐PLEASE RATE AND REVIEW
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Old Fashioned Beef Stew Recipe
- 345 grams beef stew meat (chuck roast cut into cubes) around 12 oz
- ⅓ cup all-purpose flour
- 1 large carrot chopped
- 1 large onion chopped
- 2 clove garlic minced
- ¼ cup oil
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon black pepper
- ½ teaspoon + ¼ teaspoon salt Or to taste.
- ¼ teaspoon nutmeg
- 1 bay leaf
- 5 cups boiling water
- Dust the beef cubes with flour and keep aside.
- In a large pot, add oil and brown the beef on both sides on medium high heat. When the beef stew meat is browned, remove and keep aside.
- In the previous pot, using the remaining oil, add the onion and carrot and cook until the onion is translucent.
- Add the previously browned beef, garlic, and spices. Stir for two minutes. Add the boiling water and simmer until the beef is tender. It will take an hour to 90 minutes depending on the size of the beef stew cut.
- You can add more water if the gravy is too thick for your taste.
- If you want to add potatoes to the beef stew, use Red potatoes or Yukon Gold.
- You can use lamb meat in this recipe. The cooking time will be shorter.
- Instead of boiling water, you can use beef stock.
- Do not cook the beef stew over high heat, the meat will not get as tender.