Beef stew is a classic comfort food that has been enjoyed across generations. The perfect bowl of beef stew is filled with tender meat, flavorful vegetables, and a rich, hearty sauce that has simmered to perfection. If you want to learn how to make an old-fashioned beef stew, just follow these simple steps.

– 2 pounds beef chuck roast, cut into bite-sized chunks
– 3 tablespoons all-purpose flour
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 bay leaves
– 2 cups beef broth
– 2 cups water
– 1 cup red wine
– 4 large carrots, peeled and chopped
– 3 celery stalks, chopped
– 2 cups potatoes, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper


1. In a large bowl, combine beef chuck roast with flour, salt, and pepper.

2. Heat a tablespoon of vegetable oil in a large Dutch oven over medium-high heat.

3. Add the beef to the pot, and cook for 3-4 minutes, until golden brown on all sides. Once browned, remove the beef from the pot and set it aside.

4. Add the remaining tablespoon of vegetable oil to the pot and sauté the diced onions and minced garlic until the onions are softened, around 3-4 minutes.

5. Pour in the beef broth, water, and red wine, and return the beef to the pot.

6. Add the bay leaves, carrots, celery, potatoes, dried thyme, salt, and pepper. Stir all ingredients together.

7. Bring the stew to a boil, then reduce heat to low, and let it simmer for 2-3 hours, until the beef and vegetables are tender, and the sauce has thickened.

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8. Serve hot, garnished with fresh herbs, such as parsley.

Here are the summary points for how to make old-fashioned beef stew:

– Cut beef chuck roast into bite-sized chunks, and coat in flour, salt, and pepper.
– Brown beef in a Dutch oven, then remove from pot and set aside.
– Sauté onions and garlic until soft.
– Pour in beef broth, water, and red wine, return beef to the pot, add vegetables, thyme, salt, and pepper.
– Simmer stew for 2-3 hours until beef and veggies are tender and sauce is thickened.
– Garnish with fresh herbs.


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