Embrace the comforting warmth of this Old Fashioned Beef Stew, a timeless dish that fills your kitchen with hearty aromas and evokes memories of cozy family gatherings. Tender chunks of beef simmer slowly with fresh vegetables, creating a rich broth that’s perfect for chilly evenings or anytime you crave a satisfying home-cooked meal.
This stew is wonderfully versatile, suitable for meal prep and easy to modify according to your preferences, making it a staple you can rely on throughout the seasons. Each savory bite delivers both nourishment and nostalgia, inviting you to slow down and savor the simple joys of homemade cooking.
- Rich, tender beef chunks cooked low and slow for maximum flavor and texture.
- Hearty, fresh vegetables provide natural sweetness and balanced nutrition.
- Simple ingredients and straightforward steps perfect for any skill level.
- Ideal for batch cooking and enjoying delicious leftovers all week.
Ingredients
- Beef Chuck Roast or Stew Meat: 2 pounds of well-marbled, cubed beef for tender, flavorful results after slow cooking.
- Salt and Black Pepper: Seasoned to taste to enhance the natural flavors of the beef and vegetables.
- Vegetable Oil: 3 tablespoons for searing the beef to develop a rich crust and deep flavor.
- Red Grape Juice: ½ cup used to deglaze the pot, lifting all the tasty browned bits off the bottom.
- Low-Sodium Beef Broth: 4 cups provide a savory, wholesome base that simmers the meat and veggies perfectly.
- Worcestershire Sauce: 1–2 teaspoons add a subtle tang and umami richness that enhances the overall taste.
- Dried Rosemary: 1 teaspoon imparts fragrant earthy notes that pair beautifully with beef.
- Dried Parsley: 1 teaspoon adds fresh herbal undertones for balance.
- Ground Black Pepper: ½ teaspoon more to deepen the seasoning complexity.
- Potatoes: 3 large peeled and cubed; they absorb the stew’s flavors and provide hearty texture.
- Carrots: 4 cut into 1-inch pieces, adding natural sweetness and color.
- Celery: 4 stalks diced to contribute subtle crunch and aroma.
- Onion: 1 large, chopped for depth and a slight sweetness when simmered.
- Cornstarch: 2 teaspoons mixed with cold water to thicken the broth perfectly at the end.
Instructions
- Season the Beef
Generously season the cubed beef with salt and black pepper to maximize flavor penetration during cooking. This initial seasoning is essential as it creates a tasty crust when seared.
- Sear the Beef
Heat vegetable oil over medium-high in a Dutch oven and sear the beef in batches until browned on all sides. This step locks in juices and builds the stew’s deep flavor through caramelization.
- Deglaze with Grape Juice
Pour in red grape juice to deglaze the pot, scraping up the flavorful browned bits stuck to the bottom. This adds sweetness and complexity to the stew’s base.
- Add Broth and Seasonings
Return the seared beef to the pot, then add beef broth, Worcestershire sauce, rosemary, parsley, and additional black pepper. Stir well to combine the aromatic flavors.
- Simmer Covered
Bring the mixture to a boil then reduce heat to low and cover. Let it simmer gently for 1 hour, allowing the beef to become tender and the flavors to meld.
- Prepare Vegetables
While the beef simmers, peel and cube the potatoes, chop carrots and celery into 1-inch pieces, and chop the onion. Prepping them during the simmer saves time and ensures freshness.
- Mix Cornstarch Slurry
In a small bowl, whisk together cornstarch and cold water until smooth. This slurry will thicken the stew toward the end of cooking for a satisfying texture.
- Add Vegetables and Slurry
After the initial hour, stir the vegetables and the cornstarch slurry into the pot. This step integrates the ingredients and starts thickening the broth.
- Continue Simmering
Simmer the stew for another hour uncovered or lightly covered until the meat is fall-apart tender and vegetables are cooked through.
- Final Seasoning Adjustments
Taste the stew and adjust salt, pepper, or Worcestershire sauce as needed to perfect the balance before serving.
- Using a Dutch oven or heavy pot ensures even heat distribution and proper searing.
- Searing in batches prevents overcrowding, helping beef brown beautifully instead of steaming.
- Low and slow simmering tenderizes the meat and melds flavors for an authentic stew experience.
Storage Tips
This stew keeps well refrigerated in an airtight container for up to 4 days. It also freezes beautifully — store portions in freezer-safe containers for up to 3 months for convenient future meals.
Serving Suggestions
Serve this hearty stew with warm crusty bread or over creamy mashed potatoes to soak up every bit of the rich broth. A simple green salad adds freshness to the plate.
- For enhanced flavor, marinate beef overnight with a bit of Worcestershire sauce and herbs.
- Swap red grape juice with dry red wine for a deeper, robust flavor profile.
- To keep the broth clearer, skim off any excess foam or fat during simmering.
FAQs
- Can I use other cuts of beef for this stew?
Yes, cuts like brisket or short ribs work well. Just ensure they’re suited for slow cooking to achieve tenderness.
- Is there a substitute for red grape juice?
You can replace it with dry red wine or a mixture of beef broth and a splash of balsamic vinegar for acidity and depth.
- How can I thicken the stew without cornstarch?
Alternative thickeners include flour mixed with butter (roux), mashed potatoes, or reducing the stew uncovered to concentrate liquids.
- Can I prepare this stew in a slow cooker?
Yes, after searing beef and deglazing, transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
- What vegetables can I add or substitute?
Turnips, parsnips, peas, or mushrooms also complement beef stew well and can be added based on preference or seasonality.
- How long does this stew keep refrigerated?
It stays fresh for up to 4 days in the refrigerator when properly stored in airtight containers.
Old Fashioned Beef Stew
Equipment
- 1 Dutch oven
- 1 small bowl for mixing cornstarch slurry
Ingredients
- 2 pounds beef chuck roast or stew meat cubed
- Salt and black pepper to taste
- 3 tablespoons vegetable oil
- ½ cup red grape juice
- 4 cups low-sodium beef broth
- 1 –2 teaspoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 3 large potatoes peeled and cubed
- 4 carrots cut into 1-inch pieces
- 4 stalks celery cut into 1-inch pieces
- 1 large onion chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Season beef cubes with salt and black pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides; transfer to a plate.
- Deglaze the Dutch oven with red grape juice, scraping up browned bits.
- Add beef broth and Worcestershire sauce; return beef to the pot along with rosemary, parsley, and additional black pepper.
- Bring to a boil, then reduce heat to low and cover; simmer for 1 hour.
- Prepare potatoes, carrots, celery, and onion while the stew simmers.
- Mix cornstarch and cold water in a small bowl until smooth.
- After 1 hour, add vegetables and cornstarch slurry to the pot and stir well.
- Continue simmering, covered, for another hour until meat and vegetables are tender.
- Adjust seasonings if needed before serving.
Notes
- Use red grape juice or substitute with red wine for deglazing.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust vegetables based on seasonal availability for variation.
