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Best Easy Old-Fashioned Beef Stew Recipe

Name: Best Easy Old-Fashioned Beef Stew Recipe
Total time: 150 min
Yield: 335 g
Ingredients: beef chuck, cut into 1-inch cubes 2 lbs; Yukon gold potatoes, peeled and cut into large chunks 3 cups; carrots, peeled and sliced 2 cups; yellow onion, diced 1.5 cups; celery, sliced 1 cup; all-purpose flour 0.25 cup; vegetable oil 2 tbsp; beef broth 4 cups; tomato paste 2 tbsp; bay leaves 2 pieces; fresh thyme 1 tsp; salt 1.5 tsp; black pepper 0.5 tsp

Old-fashioned beef stew simmered low and slow with tender beef, potatoes, and carrots in rich gravy is the ultimate family comfort food. High in protein and freezer-friendly, it tastes even better the next day.

Cook 150 min Difficulty NORMAL 350 kcal

#high protein #bariatric friendly

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Ingredients

Main ingredients

beef chuck, cut into 1-inch cubes 2 lbs
Yukon gold potatoes, peeled and cut into large chunks 3 cups
carrots, peeled and sliced 2 cups
yellow onion, diced 1.5 cups
celery, sliced 1 cup
all-purpose flour 0.25 cup
vegetable oil 2 tbsp
beef broth 4 cups

Seasonings/Sauce

tomato paste 2 tbsp
bay leaves 2 pieces
fresh thyme 1 tsp
salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 24 g 28%

Protein 25 g 29%

Fat 15 g 43%

Serving size 335g

Cooking steps

1

Pat beef cubes dry and toss with all-purpose flour, salt, and black pepper to ensure even browning.
2

Heat vegetable oil in a large Dutch oven over medium-high heat; sear the beef in batches until browned on all sides, adjusting heat to prevent burning. Remove beef to a plate.
3

Add diced onion, carrots, and celery to the same pot. Sauté over medium heat for 5 minutes until vegetables begin to soften.
4

Stir in tomato paste and cook for 1 minute to deepen the flavor, then return the beef to the pot.
5

Pour in beef broth, add potatoes, bay leaves, and thyme. Bring to a gentle simmer; reduce heat to low, cover, and cook for 2 hours, stirring occasionally and ensuring gentle bubbling.
6

Remove lid, taste, and adjust seasoning with salt and pepper. Simmer uncovered for 15–20 minutes to thicken the gravy and ensure potatoes are fork-tender.
7

Remove bay leaves and serve hot. For best results, let the stew rest 15 minutes before serving or refrigerate overnight to enhance flavor.

Personalized Q&A

Q. What's the key ingredient that defines the flavor of this Old-Fashioned Beef Stew?

The star ingredient is beef chuck, which provides rich flavor and tenderness after slow simmering. Together with beef broth and aromatic vegetables like onion and carrot, it creates the signature hearty and savory taste of classic beef stew.

Q. How do I get the beef to be tender and not chewy?

The key is simmering the beef low and slow for at least 2 hours after browning it. This long, gentle cooking breaks down connective tissue, making the beef cubes exceptionally tender. Don’t rush the simmering step—keep the stew at a gentle bubble to prevent toughness.

Q. How can I avoid mushy potatoes in beef stew?

Cut the potatoes into large chunks and add them when you pour in the broth, not earlier. Keep the stew at a low simmer, and check for doneness with a fork—potatoes should hold their shape and be just tender after the final 20-minute uncovered simmer.

Q. What’s the nutrition profile per serving for this recipe?

Each 335g serving contains about 350 kcal, with 24g carbohydrates (28% of calories), 25g protein (29%), and 15g fat (43%), making it a high-protein, balanced meal great for family dinners or meal prep.

Q. Which step is most important for deep, savory gravy?

Searing the beef pieces and sautéing the tomato paste with aromatics builds flavor through browning (Maillard reaction). Letting the stew simmer uncovered for the final 15–20 minutes thickens the gravy and concentrates taste.

Best Easy Old-Fashioned Beef Stew Recipe

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