There’s something deeply satisfying about a bowl of hearty old-fashioned beef stew-an age-old comfort dish that warms both body and soul. Imagine tender chunks of beef slowly simmered to perfection, mingling with soft, buttery potatoes and a bouquet of fresh vegetables, all steeped in a rich, savory broth. This recipe is a celebration of traditional home cooking, where simple ingredients transform into a soul-soothing meal that evokes memories of family dinners by the fireside. Whether you’re seeking a nostalgic taste of the past or a cozy dish to brighten a chilly evening, this tender potatoes beef stew delivers timeless flavor in every spoonful.
Hearty Old-Fashioned Beef Stew with Tender Potatoes Recipe
Hearty old-fashioned beef stew with tender potatoes recipe invites you into the cozy world of classic comfort cooking, where every spoonful warms the soul. Originating from time-honored kitchen traditions, this dish has been perfected through the simple marriage of rich beef, buttery potatoes, and a medley of root vegetables that slow-cook to silky, melt-in-your-mouth perfection. Picture a bubbling pot infused with deep savory aromas, promising an indulgent experience that transforms humble ingredients into a celebration of flavor and texture.
Prep and Cook Time
- Preparation: 20 minutes
- Cooking: 2 hours 30 minutes (including slow simmering)
- Total Time: 2 hours 50 minutes
Yield
- 6 hearty servings
Difficulty Level
- Medium – perfect for home cooks eager to deepen their skill with slow-cooked dishes
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1 cup all-purpose flour, sifted (for dredging)
- ¼ cup vegetable oil
- 4 cups beef broth (low sodium)
- 3 large Yukon Gold potatoes, peeled and quartered
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 2 celery stalks, sliced
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (check ingredient list for non-pork based)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Dredge the beef cubes lightly in sifted flour seasoned with salt and pepper. This creates a silky coating that will thicken the stew and help develop a rich crust. Shake off excess flour.
- Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, ensuring they are not crowded. Sauté until golden brown on all sides, about 5 minutes per batch. Remove and set aside.
- In the same pot, add diced onion and minced garlic. Sauté until fragrant and translucent, approximately 5 minutes, scraping up browned bits from the bottom for flavor.
- Stir in tomato paste and cook for 2 minutes until it darkens slightly, enhancing depth.
- Return beef to the pot. Pour in beef broth and add Worcestershire sauce, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and slowly simmer for 1.5 hours, stirring occasionally.
- Add potatoes, carrots, and celery to the simmering stew. Continue cooking uncovered for another 45 minutes, or until vegetables are fork-tender and potatoes have a silky, melting texture.
- Season with salt and freshly ground black pepper to taste, adjusting according to your preference.
- Remove bay leaves before serving. Garnish generously with fresh parsley to add a bright, herby note.
Chef’s Notes & Tips for Success
- For the perfectly tender potatoes, Yukon Gold is excellent due to its creamy texture and natural buttery flavor. Avoid waxy-type potatoes to prevent them from becoming too firm.
- Slow simmering
- To enhance richness, consider browning the vegetables slightly before adding broth-they develop a subtle caramelized layer of flavor.
- If you prefer a thicker stew, make a slurry by whisking 1 tbsp of cornstarch with 2 tbsp cold water and stir it in during the last 10 minutes of cooking.
- This stew is ideal for making ahead-flavors intensify after resting overnight, making it a perfect meal prep candidate.
- Swap beef broth with homemade bone broth for added nutrition and superior taste, but ensure it’s pork-free.
Serving Suggestions
Present this hearty old-fashioned beef stew with tender potatoes recipe in deep rustic bowls to highlight its comforting charm. Serve alongside crusty artisan bread or warm buttered rolls to sop up every drop of savory sauce. For extra indulgence, top with a sprinkle of fresh parsley and a dollop of creamy horseradish or sour cream on the side. A side of steamed green beans or braised kale complements the rich stew with freshness and color, while a pinot noir (or your favorite robust red water alternative) pairs beautifully with the deep beef flavors.
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
Explore more comforting classics like our Homemade Chicken Pot Pie Recipe to continue your culinary journey into heartwarming meals. For more information on safe broth choices and healthy alternatives, visit Healthline’s guide on bone broth benefits.
Q&A
Q&A: Hearty Old-Fashioned Beef Stew with Tender Potatoes Recipe
Q1: What makes this beef stew “old-fashioned” compared to modern recipes?
A1: This beef stew embraces classic techniques and simple, wholesome ingredients. It’s all about slow-simmering tender chunks of beef with hearty vegetables and potatoes in a rich, flavorful broth – just like grandma used to make. No shortcuts, just patient cooking that rewards you with comforting depth of flavor.
Q2: Which cut of beef is best for a tender and flavorful stew?
A2: Choose a well-marbled cut like chuck roast or beef brisket. These tougher cuts become wonderfully tender after slow cooking, releasing savory richness into the stew while maintaining a satisfying, melt-in-your-mouth texture.
Q3: How do you ensure the potatoes stay tender but not mushy?
A3: Add potatoes towards the last 30-40 minutes of cooking time. This way, they have enough time to soften perfectly without disintegrating. Using waxy or baby potatoes also helps keep their shape and texture intact.
Q4: Can I customize the vegetables in this recipe?
A4: Absolutely! While the classic trio may include carrots, onions, and celery, feel free to add parsnips, turnips, or green beans for extra variety and nutrition. Just keep in mind the cooking times to avoid overcooking delicate vegetables.
Q5: What is the secret to a rich, flavorful stew broth?
A5: Building flavor starts with browning the beef properly to develop caramelized bits (fond) on the pot’s bottom. Then, slowly simmering with aromatic vegetables, beef stock, herbs like thyme and bay leaves, and a touch of tomato paste or Worcestershire sauce adds layers of savory complexity.
Q6: How thick should the stew be? Can I adjust the consistency?
A6: Classic beef stew has a luscious, slightly thickened broth that clings to the meat and vegetables. To thicken, you can stir in a slurry of flour or cornstarch mixed with cold water near the end of cooking. If it gets too thick, add a splash of broth or water to loosen it.
Q7: Is this stew suitable for freezing and reheating later?
A7: Yes! Beef stew freezes beautifully and often tastes even better the next day as flavors meld. Just cool completely, store in airtight containers, and reheat gently over low heat or in the oven to preserve tender textures.
Q8: What side dishes pair well with this hearty beef stew?
A8: Serve with crusty bread or buttery mashed potatoes to soak up the rich gravy. A simple green salad or steamed seasonal greens can add a fresh, crisp contrast to the warm, comforting stew.
Q9: Can I make this recipe in a slow cooker or Instant Pot?
A9: Definitely! Brown the beef first, then transfer to your slow cooker with the veggies and broth for 6-8 hours on low. For an Instant Pot, use the sauté function to brown the meat, then pressure cook for about 35-40 minutes. Both methods yield tender, flavorful results with convenient hands-off cooking.
Q10: How do I make sure the beef pieces don’t become dry or stringy?
A10: Keep the stew at a gentle simmer rather than boiling vigorously. Slow, steady cooking breaks down connective tissue without toughening the meat. Also, avoid overcooking-once the beef is fork-tender, it’s ready to enjoy.
Final Thoughts
As the rich aroma of this hearty old-fashioned beef stew fills your kitchen, you’ll know you’ve crafted more than just a meal-you’ve created a comforting experience steeped in tradition. Tender potatoes, succulent beef, and a medley of garden-fresh vegetables come together in a timeless dance of flavors that warms both body and soul. Whether enjoyed on a chilly evening or shared with loved ones around the table, this recipe is a delicious reminder that some classics never go out of style. So, roll up your sleeves, simmer your worries away, and savor every spoonful of this enduring comfort in a bowl.
