Easy To Make Old Fashioned Beef Stew Recipe.
This is the best old fashioned beef stew recipe. It is sure to warm you up on a cold day. Also, what's best about this beef stew recipe stove top is that it is easy to make, hearty, rich, and perfect for eating immediately or saving. It is perfect for meal prep or serving dinner immediately with some bread. You can also serve a side of white rice if you'd like. This braised beef stew will surely be a hit with the whole family.
When I cook my beef stew I either prepare it in a stainless steel pot or in my stainless steel crock pot. Therefore, I am able to cook it low and slow and it tastes excellent.
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How To Make This Old Fashioned Beef Stew?
This classic stick-to-your-ribs stew is ideal for a chilly winter day or weekend. Some ingredients are beef, onion, carrots, potatoes, and red wine, which come together in cozy harmony. If you are feeding a big family, the good news is: It doubles (or triples) beautifully.
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How-To Make and Ingredients Needed for The Best Old Fashioned Beef Stew Recipe
For great-tasting meals, I love to use organic grass-fed beef.
- 1 3-pound beef roast. Can be shoulder, chuck, rump, or bottom round roast (BUY HERE)
- 6 garlic cloves, cut in half lengthwise
- 1/3 cup paprika
- 3 tbsp dried oregano
- 3 tbsp ground black pepper
- 2 tbsp dried basil
- 2 tbsp kosher salt
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 4 tbsp dried thyme
- 4 tsp garlic powder
- 3 tbsp vegetable oil
- 2 cup onions, chopped
- 2 cups celery, chopped
- 1 cup bell pepper, chopped
- 1 14-ounce can crushed Italian tomatoes
- 1 cup dry red wine
- 4 cups beef broth
- 1 sprig rosemary
- 2 onions, quartered
- 3 carrots, halved
- 4 potatoes
- Prep time
- Using a Sharp Paring Knife, cut 8 one-inch-deep slits into the roast. Stuff one garlic slice in each slit. Combine the spices, and then sprinkle evenly over the entire roast. In a deep Dutch Oven pan, heat the oil on high heat and sear the roast on all sides to a deep color. Set aside.
- In the same Dutch Oven, add chopped onions, celery, bell pepper, and garlic. Sauté until vegetable wilt. Add the tomatoes with their juices and cook for an additional 3 minutes. Place the roast back in the Dutch Oven. Pour in the wine and bring it to a boil. Add beef stock and rosemary and bring to a boil again. Reduce liquids to a simmer, and continue cooking for 4 hours or until meat is tender.
- Once the roast is cooked, remove it from the Dutch Oven and set it aside. Strain any herbs and discard the vegetables. Return the roast to the pot with the remaining uncooked onions, carrots, and potatoes. Bring to a boil and cook covered until vegetables are tender. Season broth with salt and pepper, if needed.
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