On a brisk evening, is there any meal more welcoming than a bowl of steaming, deeply satisfying stew? When the weather turns and we yearn for pure comfort, our minds immediately go to this timeless Old Fashioned Beef Stew Comfort Food Recipe. It represents everything we love about home cooking: incredibly tender chunks of beef, hearty vegetables, and a rich, savoury gravy that practically begs to be soaked up with a slice of fresh, crusty bread. This is more than just dinner; it’s a warm embrace in a bowl, and we’re delighted to share how you can create this masterpiece in your own kitchen.

Why You’ll Love This Recipe

• Melt-in-the-Mouth Tender Beef: Our slow-and-low cooking approach masterfully breaks down the beef, transforming it into exceptionally succulent and juicy morsels.
• A Deep, Savoury Gravy: We carefully construct layers of flavour by searing the meat, sweating down aromatic vegetables, and using a high-quality beef stock, all of which come together to create a truly luxurious gravy.
• Effortless One-Pot Cooking: The entire dish is prepared in a single pot, which makes the cooking process straightforward and the washing-up afterwards an absolute breeze.
• Even Better the Next Day: This Old Fashioned Beef Stew develops even more flavour as it rests, making it an excellent choice for batch cooking on a Sunday to enjoy throughout the week.
• Nourishing and Satisfying: Brimming with protein and wholesome vegetables, this is a complete and hearty meal that will leave everyone at the table feeling content and well-fed.

Ingredients

• 900g (2 lbs) braising steak or beef chuck, cut into 1.5-inch cubes
• 3 tablespoons plain flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 large onions, chopped
• 3 large carrots, peeled and cut into thick rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato purée
• 1 litre (4 cups) good-quality beef stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1 tablespoon Worcestershire sauce
• 700g (1.5 lbs) potatoes, peeled and cut into 1.5-inch chunks
• Fresh parsley, chopped, for garnish

Crafting the Perfect Old Fashioned Beef Stew

Making this beloved dish is less about complex skills and more about allowing simple ingredients the time they need to shine. By giving each stage a little care and attention, you will be rewarded with an outstanding Beef Stew. Let’s begin.

Step 1: Preparing and Browning the Beef

This initial stage is absolutely vital for developing the deep, meaty flavour that forms the backbone of your stew. Be sure not to rush this process!

1. Begin by patting the beef cubes thoroughly dry with a paper towel. This is key to achieving a good sear instead of just steaming the meat.
2. In a mixing bowl, combine the plain flour with the salt and pepper. Add the beef cubes and toss until they are evenly and lightly coated. This flour coating helps form a wonderful crust and will naturally thicken the gravy later.
3. Warm two tablespoons of the olive oil in a large Dutch oven or a heavy-based casserole dish over a medium-high heat.
4. To avoid overcrowding the pan, add the beef in a single layer, working in batches if necessary. Sear the cubes on all sides until a rich, dark-brown crust develops. This is the Maillard reaction in action, and it’s where so much flavour is created.
5. Using a slotted spoon, transfer the browned beef to a plate and set it aside for now.

Step 2: Building the Flavour Base

Now that the beef is seared, we’ll use the same pot to create the aromatic foundation for our Stew Recipe. All those caramelised bits stuck to the bottom of the pot are pure flavour gold that we’re about to unlock.

1. If the pot seems dry, add the last tablespoon of olive oil. Add the chopped onions, carrots, and celery. Sauté for about 8–10 minutes, stirring now and then, until the vegetables have softened and the onions have become translucent.
2. Stir in the minced garlic and tomato purée. Continue to cook for another minute until the garlic is fragrant. Cooking the tomato purée for a moment deepens its flavour and mellows any harshness.
3. If you wish to add red wine, pour it in now. Use a wooden spoon to scrape up all the flavourful browned bits from the base of the pot. Allow the wine to simmer and reduce by about half. This technique, known as deglazing, is essential for a rich gravy.

Step 3: The Slow Simmer

It’s time to bring all the elements together and let a gentle, slow simmer work its magic. This is how we transform these humble ingredients into extraordinary Comfort Food.

1. Return the browned beef to the pot, making sure to include any juices that have collected on the plate.
2. Pour in the beef stock, then add the bay leaves, dried thyme, fresh rosemary sprigs, and a dash of Worcestershire sauce. Stir to combine and bring the liquid to a gentle simmer.
3. Once it begins to simmer, turn the heat down to low, cover the pot with a well-fitting lid, and allow it to cook for a minimum of 1.5 hours. The beef should be starting to feel tender.
4. Add the chunks of potato to the stew. Give it a gentle stir to ensure they are mostly covered by the liquid, then replace the lid. Continue to simmer for a further 45 minutes to an hour, until the beef is falling apart and the potatoes are perfectly tender.
5. Before you serve, remove and discard the bay leaves and rosemary sprigs. Have a taste of the gravy and adjust the seasoning with a little more salt and pepper if you think it needs it.

Tips for Success and Delicious Variations

With just a couple of extra pointers, you can take your stew from simply good to truly magnificent. We’ve also gathered a few ideas for you to personalise this classic recipe.

Choosing the Right Cut of Beef

For a truly great stew, you should avoid lean, expensive steaks. Instead, opt for tougher cuts that are rich in connective tissue and marbling, such as chuck steak (often sold as braising steak), shin, or even brisket. Over the long, slow cooking time, the collagen within these cuts melts away into gelatin, which beautifully enriches the gravy and results in incredibly tender meat. For a deeper dive into suitable options, this guide to beef cuts from BBC Good Food is a fantastic resource.

What to Serve with Your Stew

While this beef stew is certainly a satisfying meal in its own right, the perfect side dish can elevate the entire experience. Our favourite pairings are:

• Crusty Bread: An absolute must-have for mopping up every last drop of that wonderful gravy.
• Creamy Mashed Potatoes: For the ultimate comfort food pairing, serve the stew ladled over a generous pile of buttery mash.
• Homemade Dumplings: Fluffy suet dumplings, popped on top of the stew for the final 20 minutes of cooking, are a traditional and much-loved British addition.

Just as our Garlic Parmesan Chicken Pasta Recipe is made even better with garlic bread, this stew is perfectly matched with a warm, crusty loaf.

Recipe Variations

Don’t hesitate to make this recipe your own! If you love a one-pot meal that’s packed with vegetables, much like our Low Carb Chicken Casserole, it’s easy to add more. Try adding sliced mushrooms at the same time as the onions, or stir through a cup of frozen peas in the last 5 minutes of cooking. Diced parsnips or swede are also excellent traditional choices to add alongside the potatoes.

FAQ

A Timeless Classic for Your Table

So there we have it—our complete guide to creating a truly magnificent Old Fashioned Beef Stew. This recipe is about more than just following instructions; it’s about embracing the satisfying journey of transforming simple, honest ingredients into a meal that tastes and feels like home. It’s the ideal centrepiece for a Sunday lunch, a comforting weeknight dinner, or any occasion that calls for a little warmth on a plate.

We hope you’ll gather your ingredients, pop on some good music, and truly savour the process. We’d love to hear how your stew turns out, so please feel free to share your experience in the comments below!

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Prep: 25 mins
Cook: 3 hours
Serves: 6-8

Ingredients

• 900g (2 lbs) braising steak or beef chuck, cut into 1.5-inch cubes
• 3 tablespoons plain flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 large onions, chopped
• 3 large carrots, peeled and cut into thick rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato purée
• 1 litre (4 cups) good-quality beef stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1 tablespoon Worcestershire sauce
• 700g (1.5 lbs) potatoes, peeled and cut into 1.5-inch chunks
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef cubes dry. In a bowl, toss the beef with the flour, salt, and pepper until evenly coated.
2. In a large Dutch oven or heavy-based pot, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, then transfer to a plate.
3. Add the remaining tablespoon of oil to the pot. Sauté the onions, carrots, and celery for 8-10 minutes until softened. Stir in the garlic and tomato purée and cook for 1 more minute.
4. Return the beef and any juices to the pot. Pour in the beef stock, and add the bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 1.5 hours.
5. Add the potatoes, stir, and ensure they are mostly submerged. Cover and continue to simmer for an additional 45-60 minutes, or until the beef and potatoes are fork-tender. Remove bay leaves and rosemary sprigs, season to taste, and serve garnished with fresh parsley.