Old Fashioned Beef Stew
September 28, 2026 • 0 comments
This Old-Fashioned Beef Stew is a timeless comfort dish that’s hearty, simple, and deeply flavorful. The stew is cooked low and slow until the beef becomes fork-tender and the vegetables melt into a thick, flavorful gravy. The result is a rustic, homey meal that tastes like classic family cooking — perfect for cozy dinners or cold-weather comfort.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pound) Grass-fed Chuck Roast
- (1 cup) All-purpose flour
- (1/4 teaspoon) Freshly ground pepper
- (5 teaspoons) Vegetable oil
- (2 tablespoons) Red wine vinegar
- (1 cup) Red wine
- (3 1/2 cups) Beef broth
- (2) Bay leaves
- (1) Onion, peeled and chopped
- (5) Carrots, peeled and cut into ¼-inch rounds
- (2) Large potatoes, peeled and cut into ¾-inch cubes
- (2 teaspoons) Salt
Directions
- Mix the flour and pepper in a bowl, then add the beef pieces and coat them evenly.
- Heat about 3 teaspoons of oil in a large pot and brown the beef in small batches, turning each piece until golden on all sides — roughly 5 minutes per batch. Avoid crowding the pot, and add more oil between batches if needed.
- Once all the beef is browned, remove it from the pot.
- Pour in the vinegar and wine to the pot, and use a wooden spoon to scrape up any flavorful browned bits from the bottom.
- Return the beef to the pot, pour in the beef broth, and add the bay leaves.
- Bring everything to a boil, then lower the heat to a gentle simmer.
- Cover the pot and let the stew simmer for about 1.5 hours or until the beef becomes tender, occasionally skimming off any foam or fat on top.
- Stir in the onions and carrots, cover again, and cook for 10 more minutes.
- Add the potatoes and continue simmering until all the vegetables are soft, around 30 minutes longer. If the liquid reduces too much, add more broth or water.
- Taste and season with salt and pepper as needed, then serve warm in bowls.
