Old Fashioned Beef Stew (2024)

Look no further for the BEST beef stew recipe! Positively PACKED with FLAVOR, this is the richest, tastiest old fashioned beef stew and we’re confident you’re going to love it as much as we do!

It’s not hard to make an excellent beef stew, but it’s easy to make a mediocre one. There are a few basics tricks to achieving the ultimate depth of flavor and I’m going to share those with you in today’s tutorial for making the BEST beef stew recipe!

Nothing speaks comfort like an old-fashioned beef stew on a chilly evening. And throw in a cozy fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug. I don’t want a hairy, pointy-toothed animal gaping at me while I eat. But definitely the fireplace.

Beef stew is almost iconic. It has defined the term “comfort food” for generations. The best beef stew recipes almost always shares these common features:Beef that is seared brown for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew. And very importantly, it’s the method of preparing it that will transform an otherwise simple dish into a culinary masterpiece. We’ll take a look at those steps in our tutorial below.

Old Fashioned Beef Stew Recipe

Let’s get started! We’ll cover the important keys to achieving the BEST beef stew.

To Coat Or Not To Coat, That Is The Question

Sprinkle beef with the salt and pepper and then thoroughly coat on all sides with the flour. The question always arises, should I dredge the beef with flour or add the flour with some water later on to thicken the stew? The answer is you can do either. But traditionally coating the beef with the flour is the way to go and there are several reasons for this: The flour helps brown the meat better, the browned flour enhances the flavor of the sauce, and it also enhances the surface texture of the meat. So we’re going to coat it!

Give It Space and Generously Brown It

Heat the oil and butter in a large Dutch oven or heavy stock pot heavy stock pot until good and hot (when you sprinkle a few drops of water in it they should jump and sizzle).Place the beef cubes in the pot spaced about 1/2 inch apart. That’s a crucial step because that’s what will enable you to sear and brown the beef. If the pieces of beef are too close together they won’t brown. Instead they’ll just steam and you’ll end up with really unattractive, bland and gray-colored lumps of beef. Work in batches so all the beef can be properly browned. This is probably the most important step to achieving a great tasting stew. So be patient, it will pay off! Transfer the beef to a plate and set aside.

Keep The Browned Bits!

See all that browned and burnt stuff on the bottom of the pot? Your instinct may be to scrape it out before proceeding. Don’t do it! That’s where all the flavor lies. This, along with properly browning the beef, is the key to a fabulous tasting beef stew.

Add the butter, next we’re going to add the onions. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.

Do I Have To Add The Wine?

Add the wine and bring it to a rapid boil, deglazing the bottom of the pot (ie, scraping up the browned bits with a wooden spoon). Boil for two minutes or until the wine is mostly evaporated. You don’t have to add the wine if you prefer not to, but the wine will add tremendous depth of flavor to your stew and help tenderize the beef. This is an age-old method peasants used to tenderize poor cuts of meat.

For anyone concerned about the alcohol, between the boiling and the long cooking process most of the alcohol will be evaporated. And wine has a relatively low alcohol content to begin with. In fact, when the beef stew is served you probably end up with less alcohol content per serving than the teaspoon of vodka-based vanilla extract you add to your chocolate chip cookies.

Take The Long Way Home

Return that browned beef to the pot. Add the broth, tomato paste and the seasonings. Bring to a boil, reduce the heat to low, cover and simmer for 90 minutes. The long, slow cooking process is going to make your beef stew taste exquisite.

While this is cooking, chop up the vegetables. In case some of you ask, yes you can omit the mushrooms. Don’t like peas? You can omit those as well. If you like you can also add a red bell pepper.

After 90 minutes you’ll have a lusciously aromatic and flavorful base.

Add the vegetables, cover, and continue to simmer for another hour. No need to add more flour, your stew will be nicely thickened after an hour.

Your masterpiece is READY!

And it’s fantastic the next day as leftovers after the flavors have had even more time to meld.

Serve with some crusty bread and enjoy!

For more delicious stews from around the world be sure to try our:

• Guinness Stew
• Irish Stew
• Pichelsteiner
• Beef and Pepper Stew
• French Beef Stew
• Feijoada
• Hachee
• Doro Wat
• Sega Wat

Originally published on The Daring Gourmet January 26, 2015