There’s something about walking into a house filled with the aroma of beef and carrots simmering together—it’s pure comfort. This old-fashioned beef stew captures that feeling perfectly. It’s one of those recipes I make on chilly Sundays; my husband will hover nearby asking every few minutes when it will be ready. It’s simple, honest food that fills the kitchen with warmth.
The beauty of this stew is how straightforward it is: good beef, seasonal vegetables, broth, and a few herbs. No fancy techniques required. You can personalize it—add a splash of Worcestershire, a bay leaf, or a handful of peas at the end. Small tweaks are welcome; the base is forgiving and versatile.
Why This Stew Works
- Brown the beef first to develop a deep, savory crust that adds concentrated flavor.
- Long, gentle simmering lets connective tissue break down, creating tender beef and a rich, rounded broth.
- A mix of vegetables gives pleasing texture contrasts: soft potatoes, tender carrots, and crisp green beans or corn.
- Optional additions such as turnips or fresh tomatoes let you tune the stew to the season.
Feel free to leave out turnips or tomatoes if they’re not at their peak—this stew still shines with whatever you choose to include.
- Prep Time: 20 minutes
- Cook Time: 3½ hours
- Total Time: 3 hours 50 minutes
- Servings: 6–8
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1″ cubes
- 2 tablespoons all-purpose flour
- 4 cups water
- 2 cups beef broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups cubed potatoes (Yukon Gold or Russet)
- 2 cups chopped carrots
- 1 teaspoon dried rosemary
- 1 cup fresh corn kernels
- 1 cup fresh green beans, cut into 1″ pieces
- 1 cup chopped turnip (optional)
- 2 cups chopped fresh tomatoes (optional)
Directions
Adjust & Serve: Before serving, taste and adjust seasoning. A splash of vinegar or lemon brightens the flavors if it tastes flat. Serve the stew in deep bowls with crusty bread or over rice.
Brown the Beef: Heat the olive oil in a large heavy pot over medium-high heat. Toss the beef cubes with the flour and shake off any excess. Working in batches so the pot isn’t crowded, brown the meat on all sides until well seared. Transfer the browned beef to a plate.
Build the Base: Pour off any excess fat, leaving the browned bits in the pot. Add the water, beef broth, salt, and pepper, stirring to deglaze and lift the fond from the bottom. Return the beef and any accumulated juices to the pot and bring to a vigorous simmer.
First Simmer: Reduce the heat to low and partially cover the pot. Let the stew simmer for about 1 hour. Skim any foam that rises if you prefer a clearer broth, though it’s not required.
Add Root Veggies: Stir in the potatoes, carrots (or turnips), and rosemary. Cover and continue simmering for another 1–2 hours, until the beef is fork-tender. If you’re short on time, aim for the shorter end; for the most tender results, allow the full two hours.
Finish with Fresh Veggies: Add the corn and green beans and simmer an additional 30 minutes so the vegetables cook through but retain texture. If using fresh tomatoes, stir them in about 10 minutes before the end of cooking so they don’t disintegrate completely.
A Few Notes from My Kitchen
If you skip flouring the beef, the stew will still taste good—just a touch less body in the broth. Adding an extra cup of broth can make the dish more soup-like; my kids loved it that way. I often add a bay leaf with the rosemary or swap rosemary for thyme depending on what I have on hand. Small variations won’t hurt the overall result.
Variations to Try
- Stout Beef Stew: Replace 1 cup of water with a dark beer. Let it reduce slightly before adding the potatoes.
- Mushroom Boost: Sauté 8 oz sliced mushrooms after browning the beef and add them with the root vegetables.
- Spicy Kick: Stir in ½ teaspoon crushed red pepper flakes when you add the broth.
- Creamy Touch: Swirl in ¼ cup sour cream or crème fraîche just before serving for a silky finish.
Serving Suggestions
- Serve over mashed potatoes for a classic pairing.
- Try it alongside buttered egg noodles for a hearty meal.
- Garnish with chopped parsley or chives for a fresh pop of color.
- Buttered biscuits or crusty bread are perfect for soaking up the broth.
A side of pickles or pickled vegetables can add a pleasant tang that contrasts nicely with the rich stew.
FAQ
Can I use frozen veggies?
Yes. Add frozen corn and green beans straight into the pot and reduce the final simmer to about 15 minutes to avoid them becoming mushy.
What cut of beef is best?
Use chuck roast or labeled stew meat. These tougher, well-marbled cuts break down during long cooking and become succulent and tender.
Can I make this in a slow cooker?
Absolutely. Brown the beef on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6–8 hours and add fresh vegetables during the last hour so they stay vibrant.
How should I store leftovers?
Cool the stew completely, then refrigerate in an airtight container for up to 4 days. It freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Easy Old Fashioned Beef Stew Recipe
Recipe by Cookfosters
Main Dish
American
medium
A classic, hearty beef stew with tender meat, wholesome vegetables, and aromatic herbs—comfort food for family dinners and cold evenings.
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Ingredients
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2 tablespoons olive oil
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2 pounds cubed beef stew meat
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2 tablespoons all-purpose flour
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4 cups water
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2 cups beef broth
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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4 cups cubed potatoes
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2 cups chopped carrots
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1 teaspoon dried rosemary
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1 cup fresh corn kernels
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1 cup fresh green beans, cut into 1-inch pieces
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1 cup chopped turnip (optional)
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2 cups chopped fresh tomatoes (optional)
Directions
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Heat olive oil in a large pot over medium heat. Add the beef cubes coated with flour and brown them on all sides in batches.
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Pour in water and beef broth, season with salt and pepper, and bring to a boil. Reduce heat, cover partially, and simmer for about 1 hour.
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Add potatoes, carrots, and rosemary. Cover and simmer another 1–2 hours, until the beef is fork-tender.
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Stir in fresh corn, green beans, and any optional ingredients like turnip or tomatoes. Simmer for 30 more minutes until everything is cooked through and flavors are blended.
Nutrition Facts
420
14
35
40
850
6
8