Old Fashioned Beef Stew

This classic old fashioned beef stew is simple, satisfying, and packed with flavour. Slow cooked to perfection in a Dutch oven, it features tender beef and hearty vegetables. It’s a true family favourite reminding me of the stew my great grandma used to make.

With simple, wholesome ingredients, this one-pot beef stew is as healthy as it is delicious. It’s also incredibly easy to prepare, with the oven doing most of the work for you. Perfect for a cosy family dinner or meal-prepping for the week, it’s a dish that never disappoints!

Ingredients & Substitutions

Beef Chuck Steak

• Beef chuck steak is an affordable cut that’s ideal for slow cooking. It’s also known as gravy beef or braising beef.  
• If you opt for a chuck roast instead, be aware that it will add about an hour to the total cooking time.

Vegetables

• Onion, celery, and garlic form the flavourful base of the stew.
• I use minced garlic for convenience and because it works just as well as fresh garlic in this recipe.
• I often use frozen celery because fresh celery only comes in large bunches. Slice it while frozen and add it straight to the pan with the onions as defrosting it first will make it mushy and unusable.
• The stew also includes carrots and potatoes, which absorb the rich flavours of the stew.

Seasonings

• This recipe calls for salt, white pepper, Italian herbs, and bay leaves.
• I prefer white pepper over black pepper for its milder, more delicate flavour, which complements the beef, carrots, and potatoes perfectly.
• The Italian herb mix I use contains marjoram, basil, red bell pepper, rosemary, oregano, parsley, and thyme.

Beef Stock

Beef stock is essential for a rich and flavourful stew. Don’t worry if it seems like too much liquid at first; the stock reduces as it cooks, creating a delicious, thick sauce.

Tomato Paste

Tomato paste adds depth and richness to the sauce, enhancing the overall flavour.

Worcestershire Sauce

Worcestershire sauce adds a touch of acidity that balances the flavours. However, it has a strong taste, so be careful not to overdo it. Just half a tablespoon is perfect for this recipe.

Olive Oil

Olive oil prevents the ingredients from sticking to the Dutch oven and helps keep the onions soft. It’s also one of the healthiest oils, packed with monounsaturated fats and antioxidants.

Detailed Instructions

Step 1: Prepare Your Ingredients

Vegetables: Chop the potatoes into cubes and slice the carrots, celery, and onion. Set them aside in small bowls, keeping in mind that the onions and celery go in before the carrots and potatoes.

Beef: Cut the meat into cubes and season with salt, white pepper, and flour. Toss to coat evenly. A light dusting of salt and pepper is enough as you can always add more later.

Step 2: Brown the Meat

Heat about a tablespoon of olive oil in a Dutch oven over a high heat on the stovetop.

Brown the beef in batches and set it aside. Browning the meat is important as it adds depth of flavour and improves the texture. I usually do two batches, but this depends on the size of your Dutch oven.

A Dutch oven is ideal for this recipe because you can brown the beef and sauté the vegetables on the stovetop before slow-cooking everything in the oven all in the same pot.

Step 3: Cook the Onion & Celery

Reduce the heat to medium and add the onions, celery, and a little more olive oil. Cover for a few minutes, then uncover and cook, stirring occasionally, until the onions are soft and translucent.

The onions should be fully softened before moving on, you don’t want crunchy onions in a stew! Keep in mind that onions cook differently in a Dutch oven compared to a non-stick pan.

Step 4: Cook the Garlic

Add the garlic and cook for 30 seconds to 1 minute. Always add garlic after the onions, as it cooks much faster.

Step 5: Preheat the Oven

Preheat your oven to 160^oC (320^oF) fan forced.

Step 6: Add the Remaining Ingredients

Add the potatoes, carrots, beef stock, Worcestershire sauce, tomato paste, Italian herbs, and bay leaves. Stir gently, then return the beef to the pot and stir again.

Step 7: Slow Cook in the Oven

Cover the Dutch oven with a lid and cook in the oven for 2 hours. Keeping the lid on is essential for achieving tender, flavourful meat. I once forgot the lid, and the meat turned out chewy and dry!

Don’t worry if the stew looks too soupy at first. The surrounding heat of the oven will naturally thicken the sauce. If you were cooking this on the stovetop instead, you’d need to leave the lid off to allow the liquid to reduce but I prefer the oven method for more consistent results.

Serving Suggestions

Serve this old fashioned beef stew with fresh green vegetables like broccoli, beans, or peas for a well-balanced meal. It also goes wonderfully with crusty bread, such as my Easy Dutch Oven Bread.

Storage Tips

Store this old fashioned stew in an airtight container for up to a week and reheat individual portions in the microwave before serving.

I recommend using a glass container because unlike plastic, they don’t stain and absorb odours. I like these Glasslock containers which are high-quality and durable.

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