Cozy Easy Old Fashioned Beef Stew

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This is the best for Fall or Winter! That’s just the simple truth. If this is Summer, please wait for Fall. Just kidding! After making this many different ways, I’m here to declare this is the BEST!

Beef stew before the meat is added


  • 2 pounds beef stew meat, cut into bite-sized cubes
  • 2 tablespoons olive oil (any oil)
  • 1 large onion, chopped
  • 3 cloves garlic, minced (powdered garlic is good too)
  • 4 cups beef broth (don’t forget chicken broth is ok too)
  • 1 cup red wine (optional- I rarely use this but it does add so much flavor)
  • 2 tablespoons tomato paste (if you only have tomato sauce triple the amount)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1-2 bay leaves
  • 1 or more carrots, peeled and sliced (your desired amount is fine)
  • 4 potatoes, peeled and cubed
  • Salt & pepper to taste
  • 1/4 cup all-purpose flour (for dredging)


  1. Prepare the Beef:
    • In a bowl, season the beef cubes with salt and pepper. Dredge the beef in flour.
  2. Brown the Beef:
    • In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides. Work in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
  3. Saute Onions and Garlic:
    • In the same pot, add the chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant.
  4. Deglaze the Pot:
    • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
  5. Add Tomato Paste and Worcestershire Sauce:
    • Stir in the tomato paste (if had to tomato sauce would work just add a bit more) and Worcestershire sauce, letting it cook for a minute to enhance the flavors.
  6. Return Beef to the Pot:
    • Return the browned beef to the pot, along with any accumulated juices.
  7. Add Broth and Seasonings:
    • Pour in the beef broth. Add the dried thyme and bay leaves. Season with salt and pepper to taste.
  8. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef is tender.
  9. Add Vegetables:
    • Add the sliced carrots and cubed potatoes to the pot. Continue simmering until the vegetables are tender, usually 30 minutes to 1 hour.
  10. Adjust Seasoning:
    • Taste and adjust the seasoning as needed. Remove the bay leaves.
  11. Serve:
    • Serve the beef stew hot, and enjoy the rich and hearty flavors.


  • You can customize/substitute the vegetables to your liking. Mushrooms, peas, or celery are other great additions.
  • If you prefer a thicker stew, you can mix 2 tablespoons of flour with some water to create a slurry and stir it into the stew during the last 15 minutes of cooking.
  • Consider making the beef stew a day in advance; the flavors often deepen and improve after sitting overnight.

This beef stew recipe is versatile, so feel free to adjust it based on your preferences and the ingredients you have on hand. Enjoy your homemade comfort food!

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