Old-Fashioned Beef Stew

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Old-Fashioned Beef Stew is an all-time favorite comfort food that’s perfect for winter. This classic stew recipe warms the belly and the soul. Full of wonderful, tender beef and perfectly cooked veggies, my beef stew recipe is super easy and the best way to end a long, cold day.

Let’s get started!

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old-fashioned beef stew Ingredients

Bacon
Chuck Roast
Tomato Paste
Beer
Beef Broth
Onion
Carrot
Mushrooms
Potatoes
Worcestershire
Dried Thyme Leaves
Bay Leaf
Brown Sugar
Kosher Salt
Fresh Ground Pepper
Fresh Parsley

how to make old-fashioned beef stew

the beef

To begin this old-fashioned beef stew, we need some beef. Bring me the beef! Ok. I’m done.

I start by rendering some bacon. The bacon fat is what we will use to sear the beef. The flavor is incredible.

The next step is to cut the chuck roast into bite-sized chunks. I highly recommend cutting it yourself. If you buy stew meat that is already cut, you may not be getting the type of meat you think you are getting. It could be an entire package of tough, leftover cuts that will never get tender and that’s just not gonna work here.

After the beef is cut into chunks, you need to dry it very well. This step will ensure a lovely crust when we sear. This will, in turn, give us a ton of wonderful flavor. After each piece is dry, season them well with kosher salt and fresh ground black pepper.

On medium-high heat, working in batches, sear the beef chunks in the bacon fat, on all sides. Don’t overcrowd your pot during this process and don’t worry about not cooking the meat through. That will come in the steps below. Remove the beef and set aside.

Turn the head down to medium and add the tomato paste, stir constantly until a deep red/brown color develops.

Deglazing and the liquid

Once the beef is seared, removed from the pot, and the tomato paste is cooked a bit, add the beer and scrape up the bits up from the bottom of the pot. This is where we start to build massive amounts of flavor.

Now, add in the beef stock, Worcestershire sauce, thyme, bay leaves, and brown sugar and bring to a simmer. At this point, I will check for salt and add a little fresh ground pepper.

The Veg

Once you’ve determined your salt level is good, its time to add the beef, bacon, and vegetables. In go the seared beef, bacon, carrots, onion, and mushrooms. Lower the heat, cover, and simmer for about an hour and fifteen minutes. Uncover and add the potatoes for the last 45 minutes or so. They will prevent them from getting too overcooked.

the final steps of the most amazing old-fashioned beef stew recipe ever

After about 2 hours, the beef should be succulent and tender. The vegetables will be perfectly cooked. All that’s left to do is remove the bay leaves and do a final check for salt and pepper.

You can always add salt, but you can’t take it out. That’s why I am always checking and adding as necessary. Your level of salt will be different than mine. That’s also why I rarely put exact salt and pepper amounts in a recipe. Add a little bit through out the recipe, always checking and adding only if you need it.

Now, ladle the beef stew into bowls, grab a piece of lovely crusty bread, and start dunking. Your belly will be warm and your soul happy. Just what the doctor ordered.

beef stew serving ideas

I love a big bowl of hot beef stew and a piece of crusty bread for dunking. However, there are several ways you can enjoy yours!

Think about:
Omit the potato in the stew and serve over mashed potatoes.
Serve over creamy polenta.
Ladled over a big piece of warm cornbread.
Poured over a bowl of buttered noodles.

I could go on and on. You eat this beef stew the way that makes you happy.

frequently asked questions

Can I make this recipe gluten-free?

Yes. Yes, you can. I use beer in the recipe for the wonderful flavor. You can now find gluten-free beers fairly easy. You can also swap out the beer or just replace the beer with beef stock.

What about the beer? Do I have to use it?

The beer in this beef stew is for flavor only. The alcohol will cook out. Red wine is a classic pairing for stew (beef bouguignon), but I love the milder flavor that beer lends.

You do not have to use beer. You can simply use beef stock instead. Alcohol-free beers have also come a long way in the flavor dept. Feel free to try those out.

However, if you do use a beer, use a good quality one that is not a “light” beer. If I find out someone is using “Natty Light” in my beef stew recipe, I might just show up at your door.

I have used many different types of beer over the years. Everything from a lager to an amber to a full-flavored Guinness stout. Use what you love.

Will this beef stew recipe freeze well?

This stew recipe is great for the freezer. Make the recipe as instructed, let it cool. I portion my stew into deli containers and pop in the freezer until I need a quick dinner. Just let it thaw in the fridge a day or so and reheat!

instant pot instructions

Use the sauté function to sear the meat and cook the tomato paste. Once you’ve deglazed with the beer, add the broth, Worcestershire, thyme, brown sugar, and bay leaves.

Add all of the vegetables including the potatoes. Cook on high pressure for 30-35 minutes. Let the pressure release naturally and enjoy!

slow cooker instructions

This would be an amazing recipe for the slower cooker. Follow the instructions to #5 on the stove top. then add all of the remaining ingredients to a slow cooker or crockpot. Cook on low 6-8 hours or on high for 4 hours.

shop the kitchen essentials

Equipment

Ingredients

½ lb bacon, diced
2½-3 lbs chuck roast
3 tbsp tomato paste
12 oz beer or broth
6-8 cups beef broth
1 large onion, large diced
5 carrots, cut into bite-sized chunks
4-5 potatoes, cut into bite-sized chunks
4-5 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp Worcestershire sauce
1 tbsp dried thyme
2-3 bay leaves
1 tbsp brown sugar
kosher salt to your taste
fresh ground pepper to your taste
fresh parsley for garnish and color

Instructions

On medium high heat, sauté the bacon so that the fat begins to render. Once bacon is cooked, remove and set aside.
Cut the chuck roast into bite-sized chunks. Dry the beef well with a paper towel and season with salt and pepper.
On medium-high heat, working in batches, sear the beef chunks in the bacon fat on all sides. Remove the beef and set aside. Turn heat down to medium.
Add the tomato paste, and stir constantly until a deep red/brown color develops.
Add the beer and scrape up the bits up from the bottom of the pot.
Now, add in the beef stock, Worcestershire sauce, thyme, bay leaves, brown sugar and bring to a simmer.
Add the beef, bacon, carrots, onion, garlic, and mushrooms to the pot. Lower the heat and simmer covered for about 1 hour and 15 minutes.
Uncover and add the potatoes for the last 45 minutes or so. Cooking the last bit uncovered will help the liquid reduce.
Remove the bay leaves and do a final check for salt and pepper.
Ladle the beef stew into bowls, grab a piece of lovely crusty bread, and start dunking.
Enjoy!

Nutrition

Thank you!

I am so incredibly happy that you are here! I hope you try my Old-Fashioned Beef Stew recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!

Happy Cooking!

–Rufus

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