Beef Stew

Old-Fashioned Beef Stew Recipe (Hearty & Comforting)

There’s nothing quite like a warm bowl of homemade beef stew to bring comfort on a chilly day. This classic beef stew recipe is made with tender beef, hearty potatoes, sweet carrots, and a rich brown gravy. It’s a simple one-pot meal that’s been a family favorite for generations.

Whether you’re cooking for Sunday dinner or looking for a meal that reheats beautifully, this old-school beef stew is the perfect comfort food!

My favorite recipes are old-fashioned recipes; just a few basic ingredients, let it do its thing while you do whatever else you want to do and like magic it’s an awesome meal!

This beef stew recipe fills the bill!  Just throw some cheap beef in a pot and a few hours later you have tender beef in a rich, thick broth.  This will keep you going in colder months!

The key to getting nice brown broth is to let the meat get very, very deep brown before adding the liquid.

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Why You’ll Love This Beef Stew

• Hearty & filling – packed with meat, potatoes, and veggies.

• One-pot recipe – easy cleanup with minimal effort.

• Budget-friendly – simple ingredients you probably already have.

• Classic flavor – slow-simmered for tender beef and rich gravy.

Ingredients:

1 pound boneless beef chuck, tip, or round roast, cut into 1-inch cubes
1/4 cup + 2 Tablespoons flour, divided
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 Tablespoons cooking oil (such as vegetable or canola)
2 cups water
1 small onion, cut into 1-inch pieces
1 pound potatoes, peeled and cut into 1 ½-inch pieces
1 cup carrots, cut into 1-inch pieces (about 2 carrots)

Directions:

1.  Combine ¼ cup flour, 1 teaspoon salt and ¼ teaspoon pepper in a bowl or bag (paper or Ziploc).  Add beef and coat with flour mixture.

2.  Heat oil in a large pot or Dutch oven.  Cook beef in oil until deeply browned.  Add water and onion; bring to a boil.  Reduce heat to low, cover and simmer 1 to 1 ½ hours or until beef is tender.

3.  Add potatoes, carrots, and ½ teaspoon salt.  Bring back to a boil; reduce heat, cover, and simmer for 30 more minutes or until vegetables are tender.

4.  Whisk or stir 2 Tablespoons flour into ½ cup water until smooth.  Gradually stir into beef mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Allow to stand 5 minutes before serving.

Makes 4-6 Servings

Tips for the Best Beef Stew

• For deeper flavor, substitute beef broth for water.

• Add celery or parsnips for extra vegetables.

• Use a cast iron Dutch oven for even heat and the best browning.

• This stew tastes even better the next day as the flavors develop!

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FAQ About Homemade Beef Stew

1. Can I make beef stew ahead of time?
Yes! Beef stew stores well in the refrigerator for up to 4 days and can also be frozen for 2–3 months. Reheat gently on the stovetop.

2. What kind of beef should I use for stew?
Chuck roast or stew meat works best because it becomes tender and flavorful when slow-cooked.

3. Can I thicken beef stew without flour?
Yes—try cornstarch mixed with water, or let the stew simmer uncovered to naturally reduce and thicken.

4. What can I serve with beef stew?
Warm crusty bread, cornbread, or a simple side salad pairs perfectly.

Try these other beef recipes you are sure to love:

• Slow Cooker Brisket & Beans
  
• Vegetable Beef Soup
  
• Beef Minestrone

Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Beef Stew