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Old Fashioned Beef Stew

Old fashioned beef stew with tender 2-inch beef chunks, thick gravy, and classic vegetables simmered low and slow in a Dutch oven. Flour-browned meat and deglazing create rich flavor, then potatoes and carrots cook until just tender.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 3 lb beef chuck
  • 0.33 cup all-purpose flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 onion
  • 4 garlic
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 lb russet potatoes
  • 5 carrots
  • 1 cup frozen pearl onions

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Toss the beef chuck with all-purpose flour, salt, and black pepper until evenly coated. Add vegetable oil to a hot Dutch oven and brown the beef in batches until deep brown on all sides, using a quick sear and avoiding overcrowding.
  2. Return all browned beef to the Dutch oven, keeping any browned bits in the bottom. Leave the lid off briefly so the surface stays browned before building the stew.
Build the stew
  1. Add chopped onion to the Dutch oven and cook for 5 minutes, stirring to pick up browned bits. Stir in minced garlic and tomato paste and cook for 1 minute until fragrant.
  2. Add beef broth, water, Worcestershire sauce, sugar, paprika, dried thyme, and bay leaves, then scrape up the browned bits from the bottom. Bring to a simmer, then return the beef to an even layer.
Simmer until tender
  1. Cover the Dutch oven and simmer gently for 2 hours, keeping a steady low bubble. Stir once or twice to ensure the beef cooks evenly and the gravy thickens gradually.
Cook the vegetables and finish
  1. Add russet potatoes, carrots, and frozen pearl onions, then stir to distribute evenly. Cover and simmer for 45 minutes, until the potatoes and carrots are tender and the gravy has thickened.
  2. Remove bay leaves and season to taste with additional salt and black pepper if needed. Serve hot with a thick, hearty texture and visible chunks of beef and vegetables.

Notes

Pro tip: Brown the beef in batches so the surfaces actually sear; that deep browning is what makes the gravy thick and flavorful. Refrigerate leftovers in a covered container for up to 4 days. Freeze in an airtight container for up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter option, use reduced-sodium beef broth and reduce added salt accordingly.