Old-Fashioned Beef Stew (Classic & Cozy)
Ingredients (serves 4–6)
900 g (2 lb) beef chuck, cut into chunks
Salt & black pepper
2–3 tbsp oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
1 L (4 cups) beef broth
1 cup water (or more broth)
3 carrots, sliced
3 potatoes, chopped
2 celery stalks, sliced
1–2 bay leaves
1 tsp dried thyme (or a few sprigs fresh)
Optional: splash of Worcestershire sauce
How to Make It
Brown the beef
Pat beef dry, season with salt & pepper. Heat oil in a big pot and sear the beef in batches until nicely browned. Set aside.
Build the flavor base
In the same pot, sauté onion for 3–4 minutes until soft. Add garlic and tomato paste; cook 1 minute.
Thicken it
Sprinkle in the flour, stir for about 30 seconds (this helps thicken the stew later).
Simmer low & slow
Return beef to the pot. Add broth, water, bay leaves, thyme, and Worcestershire (if using). Bring to a gentle boil, then lower heat and cover. Simmer 1–1.5 hours, until beef is tender.
Add veggies
Toss in carrots, potatoes, and celery. Simmer another 30–40 minutes until veggies are soft and the stew is thick and cozy.
Finish & serve
Taste and adjust salt/pepper. Remove bay leaves. Serve hot with crusty bread or over mashed potatoes 🥖
Pro Tips (Grandma Energy 👵✨)
Even better the next day – flavors deepen overnight.
Too thin? Simmer uncovered 10–15 minutes.
Too thick? Add a splash of broth or water.
Extra cozy add-ons: peas at the end, mushrooms with the onions, or a little paprika for warmth.
Want me to give you a slow cooker version or a super cheap budget version of this stew?
