Name: Old Fashioned Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 lb beef chuck roast or stew meat, cubed; Salt and black pepper, to taste; 3 Tbsp vegetable oil; ½ cup red wine; 4 cups low-sodium beef broth; 1–2 tsp Worcestershire sauce; 1 tsp dried rosemary; 1 tsp dried parsley; ½ tsp ground black pepper; 3 large potatoes (red or Yukon gold), peeled and cubed; 4 carrots, cut into 1-inch pieces; 4 celery stalks, cut into 1-inch pieces; 1 large onion, chopped; 2 tsp cornstarch; 2 tsp cold water

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Short Description

A hearty, classic beef stew packed with tender cubed beef, vegetables, and a rich red wine–infused broth that simmers to perfection over a couple hours. Comforting and full of flavor.

Why You’ll Love This Recipe

Deep, savory flavor from seared beef and red wine deglazing
Tender, melt-in-your-mouth meat after slow simmering
Vegetable-packed and satisfying, with potatoes, carrots, celery, and onions
Simple seasoning with rosemary, parsley, and Worcestershire sauce
Perfectly thickened broth thanks to a cornstarch slurry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lb beef chuck roast or stew meat, cut into cubes
Salt and black pepper, to season
3 Tbsp vegetable oil
½ cup red wine
4 cups low-sodium beef broth
1–2 tsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried parsley
½ tsp ground black pepper
3 large potatoes (red or Yukon gold), peeled and cubed
4 carrots, cut into 1‑inch pieces
4 celery stalks, cut into 1‑inch pieces
1 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Directions

Season the beef: Generously season cubed beef with salt and black pepper.
Sear the meat: Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown all sides of the beef until deeply caramelized. Transfer to a plate.
Deglaze the pot: Pour in red wine, scraping up browned bits from the bottom of the pot using a wooden spoon.
Simmer with broth: Add beef broth, Worcestershire sauce, and return beef to the pot. Stir in rosemary, parsley, and additional black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Prepare vegetables: While the stew simmers, peel and cube potatoes; chop carrots and celery into 1‑inch pieces; chop onion.
Mix slurry: Combine cornstarch and cold water until smooth.
Add vegetables and slurry: After the first hour, stir in the vegetables and the cornstarch mixture. Cover and simmer another hour, or until vegetables and meat are fork-tender. Stir occasionally.
Adjust seasoning: Taste and add salt or pepper if needed. Serve hot in bowls.

Servings And Timing

Servings: Makes about 6 servings
Prep Time: ~20 minutes (including chopping and searing)
Cook Time:
- First simmer: 1 hour
- Second simmer with vegetables: 1 hour
Total Time: ~2 hours and 20 minutes

Variations

Substitute red wine with extra beef broth if preferred.
Add mushrooms or peas for extra veggies.
Stir in chopped fresh herbs (thyme, bay leaf) near end for brightness.
For a richer broth, add tomato paste or a splash of Worcestershire sauce mid-cook.
Use sweet potatoes or parsnips in place of or alongside regular potatoes.

Storage/Reheating

To Store: Cool completely, then refrigerate in airtight containers for up to 3 days.
To Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
To Reheat: Gently warm on stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed.

FAQs

How Do I Choose The Right Cut Of Beef?
Use beef chuck or stew meat—these cuts have enough connective tissue to become tender and flavorful after long simmering.

Can I Skip The Red Wine?
Yes—you can substitute with extra beef broth for a milder flavor or use a non-alcoholic red wine.

Why Do I Need To Sear The Beef First?
Searing adds deep caramelized flavor and better texture by locking in juices and creating rich brown bits in the pot.

How Can I Make The Stew Thicker?
Ensure you stir in the cornstarch slurry fully and let it simmer—this helps thicken the broth. You can simmer uncovered briefly if more reduction is needed.

What If My Vegetables Overcook?
Add them later in the cooking process. You can simmer meat longer first and add vegetables in the final 45 minutes to keep them firmer.

Can I Use Fresh Herbs Instead Of Dried?
Yes—use about 1 Tbsp chopped fresh rosemary or parsley instead of dried, adding near the end of cooking for best flavor.

How Do I Prevent The Meat From Becoming Tough?
Cook at a gentle simmer—not a rolling boil—and avoid stirring too aggressively. The meat should be tender and fork-ready after slow cooking.

Is It Safe To Leave Stew Uncovered While Simmering?
If you need to reduce broth faster, simmer uncovered for the last 10–15 minutes—but most of the time simmer covered to keep moisture in.

What Side Dish Goes Well With Beef Stew?
Serve with crusty bread, creamy mashed potatoes, buttered noodles, or a crisp green salad to complement the rich flavors.

Can I Reheat Stew Without Drying It Out?
Reheat gently on the stove with a bit of added broth if needed. Avoid high heat or microwave overheating, which can dry out the meat and vegetables.

Conclusion

This Old Fashioned Beef Stew is a hearty, slow-simmered classic with tender beef and hearty vegetables in a flavorful broth. With simple seasoning and comfort-packed ingredients, it’s a perfect meal for cozy evenings or weekend meal prep.