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Ultimate Classic Old Fashioned Beef Stew (Stovetop or Slow Cooker)

A white bowl filled with rich, dark brown beef stew featuring chunks of tender beef, whole small potatoes, and bright orange carrots.
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This hearty, old fashioned beef stew delivers pure comfort in a bowl. You get tender beef and rich, savory gravy using simple ingredients. Choose the stovetop or slow cooker method for this satisfying family dinner classic.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup frozen peas (added at the end)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)

Instructions

  1. Pat the beef cubes dry. In a bowl, toss the beef with the flour, salt, and pepper until lightly coated.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stovetop Method: Return the beef to the pot. Pour in the beef broth and red wine (if using). Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring occasionally.
  5. Slow Cooker Method: Place the browned beef, onions, garlic, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves into your slow cooker. Cook on low for 7 to 8 hours or on high for 3.5 to 4 hours.
  6. After the initial cooking time (stovetop or slow cooker), add the carrots and potatoes to the stew. Continue cooking until the vegetables are tender, about 30 to 45 minutes more.
  7. Remove the bay leaves. Stir the cornstarch slurry into the stew. Simmer for 5 to 10 minutes, stirring constantly, until the gravy thickens to your liking.
  8. Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust salt and pepper as needed before serving your hearty beef stew.

Notes

  • For the richest flavor, use a good quality beef broth and a dry red wine like Cabernet Sauvignon or Merlot.
  • If you prefer a thicker stew without cornstarch, you can remove about 1 cup of the liquid near the end, mix it with 1/4 cup of flour, and stir it back into the pot to simmer until thick.
  • This old fashioned beef stew tastes even better the next day, making it a great make-ahead dinner option.

Nutrition

Find it online: https://mayaplate.com/classic-old-fashioned-beef-stew-recipe/