old fashioned stew recipe

Written ByJenny Smyth Posted on
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The Best old fashioned stew recipe

I’m so excited to share with you one of my favorite old-fashioned stew recipes that never fails to impress my family and friends. This hearty, comforting dish has been a staple in our household for years, and I’m convinced it will become a beloved tradition in yours as well.

The recipe itself is a classic, with roots dating back to the early American colonies, where it was made with whatever ingredients were available and often served at special occasions like weddings and holidays. Over time, the recipe has evolved and adapted to suit modern tastes, but its essence remains the same – a rich, flavorful broth filled with tender chunks of meat and vegetables that are sure to warm your belly and your heart.

As a busy mom, I love that this stew is easy to prepare ahead of time and can simmer away on the stovetop or in the slow cooker while I attend to other tasks or run errands. And let’s not forget the best part: this stew is ridiculously healthy!

With its high protein content from the meat and beans, plus an abundance of vitamins and minerals from the veggies, this meal is sure to please even the pickiest eaters. Plus, it’s incredibly versatile – feel free to customize it with your favorite ingredients or leftovers from last night’s dinner.

My kids adore helping me prep this stew by browning the meat and adding their favorite veggies – they always have a blast getting their hands dirty in the kitchen. When we gather around the table to enjoy this delicious stew together, I’m reminded of why this recipe has been passed down through generations: it’s more than just a meal – it’s a way to connect with loved ones and create lasting memories.

Old Fashioned Stew

4.9 from 1078 votes

A hearty and comforting beef stew with tender chunks of meat and vegetables in a rich, savory broth. This classic one-pot meal is perfect for a cold day and fills your home with a wonderful aroma as it simmers.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck, cut into 1.5-inch cubes
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine or additional broth
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
4 large carrots, peeled and cut into 1-inch chunks
3 celery stalks, sliced into 1-inch pieces
1 lb potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
1 cup frozen peas

👨‍🍳Directions

1In a mixing bowl, combine the beef cubes with flour, salt, and pepper, tossing to coat evenly.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, then add the beef in a single layer (work in batches if needed) and brown on all sides for about 5 to 7 minutes, until a deep golden crust forms.
3Remove the browned beef with a slotted spoon and set aside.
4Reduce heat to medium and add the chopped onion to the pot, stirring frequently for 4 to 5 minutes until softened and translucent.
5Add the minced garlic and cook for 1 minute more until fragrant, then stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
6Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
7Return the beef to the pot along with the bay leaves and dried thyme, then bring the liquid to a gentle boil over high heat.
8Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1 hour 30 minutes, stirring occasionally to prevent sticking.
9The beef should become tender enough to pierce easily with a fork.
10Add the carrots, celery, and potatoes to the pot, stirring them into the broth.
11Return the stew to a simmer, cover again, and cook for another 45 minutes to 1 hour, until the vegetables are tender when pierced with a knife and the broth has thickened slightly.
12Stir in the frozen peas and cook for 5 minutes more, just until they are heated through and bright green.
13Remove the bay leaves, taste the stew and adjust seasoning with additional salt and pepper if needed, then serve hot in bowls.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker stew, mash a few of the cooked potato chunks against the side of the pot before adding the peas. This stew tastes even better the next day after the flavors meld in the refrigerator.

Watch Video Of How Old Fashioned Stew Works

This old-fashioned stew recipe has been a staple in our household for years, and I’m confident it will become a beloved tradition in yours as well. Whether you’re serving it at a family gathering or simply need a comforting meal on a chilly day, this recipe never fails to deliver.

One of my favorite things about this stew is how versatile it is – feel free to customize it with your favorite ingredients or leftovers from last night’s dinner. Plus, its high protein content from the meat and beans makes it an excellent choice for families on-the-go.

❓ Frequently Asked Questions About Old Fashioned Stew

What type of meat can I use in this old-fashioned stew recipe?

You can use any combination of beef, pork, lamb, or even chicken for this recipe – just be sure to adjust cooking times accordingly.

Can I make this stew in a slow cooker?

Yes! Simply brown the meat and cook the veggies as instructed, then transfer everything to your slow cooker with the broth and cook on low for 8-10 hours.

How do I store leftover stew?

Cool the stew completely before transferring it to an airtight container in the fridge for up to 3 days or freezing for up to 3 months.

Can I add other ingredients like potatoes or carrots?

Absolutely! Feel free to customize this recipe with your favorite vegetables or leftovers from last night’s dinner.

Is this stew suitable for vegetarians?

No – since it contains meat as a primary ingredient. However, you can easily adapt it by substituting vegetarian-friendly alternatives like tofu or tempeh for added protein content.

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