Old Fashioned Beef Stew
Tender beef, rustic potatoes, and an herby broth—this old fashioned beef stew is comfort food at its finest. Chuck roast, carrots, celery, and a splash of red wine simmer together in one pot, filling the kitchen with the coziest aroma. Hearty, satisfying, and perfect for chilly nights.
6
bowls
Ingredients
Main Stew Ingredients
- 2.5 lbs (1.1 kg) beef chuck roast cut into 1.5-inch cubes
- 1.5 tsp (9 g) salt more to taste
- 1 tsp (2 g) black pepper freshly ground, plus more for serving
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) dry red wine such as Cabernet or Merlot (optional, see notes)
- 4 cups (950 ml) low sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried rosemary or 2 tsp fresh, chopped
- 1 tsp (1 g) dried parsley or 2 tsp fresh, chopped
Vegetables
- 1.5 lbs (680 g) Yukon gold potatoes cut into 1-inch chunks
- 4 (240 g) carrots peeled, cut into hearty rounds or chunks
- 3 (110 g) celery stalks chopped
- 1 (150 g) yellow onion chopped
To Thicken
- 2 tbsp (16 g) cornstarch
- 3 tbsp (45 ml) cold water
Equipment
- Dutch Oven
- wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Medium Bowl
Instructions
- Generously season the cubed beef with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until all sides are browned. Set browned beef aside as you work through the batch.
- Once all beef is browned, carefully pour the red wine into the pot. Scrape up the browned bits on the bottom with a wooden spoon. Simmer for 2-3 minutes until slightly reduced.
- Add the beef broth, Worcestershire sauce, dried rosemary, dried parsley, and a few more cracks of black pepper. Stir to combine. Return browned beef and any accumulated juices to the pot.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour.
- While the stew simmers, chop potatoes, carrots, celery, and onion into hearty, even-sized chunks.
- After the first hour, add the potatoes, carrots, celery, and onion to the pot.
- In a small bowl, combine the cornstarch and cold water to create a slurry. Stir this mixture into the stew.
- Cover again and simmer for another hour, stirring gently occasionally, until the beef is fall-apart tender and the vegetables are soft but still hold their shape.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with crusty bread or a carb of your choice.
Notes
Variations:
Try sweet potatoes instead of Yukon golds, or add mushrooms with the broth step for extra depth. To make it alcohol-free, use more broth and a tablespoon of balsamic vinegar. Storage:
Stew keeps well in the fridge up to 4 days and may taste even better after a night. Freeze for up to 3 months—thaw overnight in the fridge and reheat gently.
Try sweet potatoes instead of Yukon golds, or add mushrooms with the broth step for extra depth. To make it alcohol-free, use more broth and a tablespoon of balsamic vinegar. Storage:
Stew keeps well in the fridge up to 4 days and may taste even better after a night. Freeze for up to 3 months—thaw overnight in the fridge and reheat gently.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 970mg | Potassium: 1200mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8500IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 5.3mg