I make this beef stew recipe when the air feels crisp and the kitchen calls me in. I want a pot that hums low on the stove. I want soft beef and warm broth. I keep the steps clear and the flavors honest. We cook this on a calm day. We use a beef stew recipe stove top plan that works. Some friends ask for an easy beef stew recipe stove top. I nod and pass a bowl. A reader once asked me about a korean beef stew recipe and a filipino beef stew recipe. I said try this first, then riff as you like. I like beef for stew recipes that let cabbage join the party. So I fold in wedges for a bright snap, a little sweet note, and a soft bite near the end. This cabbage stew recipe twist turns a simple pot into a full meal we share.
Table of Contents
- 1) Key Takeaways
- 2) Easy Classic Old Fashioned Beef Stew Recipe
- 3) Ingredients for Classic Old Fashioned Beef Stew
- 4) How to Make Classic Old Fashioned Beef Stew
- 5) Tips for Making Classic Old Fashioned Beef Stew
- 6) Making Classic Old Fashioned Beef Stew Ahead of Time
- 7) Storing Leftover Classic Old Fashioned Beef Stew
- 8) Try these Main Course next
- 9) Classic Old Fashioned Beef Stew
- 10) Nutrition
1) Key Takeaways
We cook Classic Old Fashioned Beef Stew with calm hands and warm bowls. The pot sits steady and the broth builds depth. The veggies turn soft and sweet. The beef turns tender and rich. The flavor speaks clear. The method stays simple and kind to a busy day.
This pot suits a weeknight and a slow Sunday. It rests well and tastes fuller on day two. The steps stay short and the tools stay basic. One heavy pot. A sturdy spoon. A little patience. That is it.
I write this for you as Nancy on Nancy Cooks. You can read more on https://www.nancycooks.com. You and I share a goal. Hot stew. Happy table. Fewer dishes. A classic beef stew that looks rustic yet neat.
2) Easy Classic Old Fashioned Beef Stew Recipe
I lean on a beef stew recipe when the air turns cool and the windows fog a bit. I reach for this beef stew recipe since the steps make sense and the cleanup stays light. The pot hums and the kitchen smells like home within minutes.
We build flavor in layers. We brown beef. We soften onion. We wake garlic. We add paste and a quick dust of flour. We pour stock. We set the lid and let time do steady work. This stovetop beef stew stays gentle and kind to the cook.
A classic beef stew feels friendly to swaps. Chuck roast works great and holds shape. Root vegetables add body and color. If you want a brighter note toss in a small wedge of cabbage near the end for a soft snap that hints at a cabbage stew recipe feel.
3) Ingredients for Classic Old Fashioned Beef Stew
Beef chuck I use well marbled cubes. The fat melts and keeps each bite soft. Chuck gives the best chew for stew and stays juicy after a long simmer. This cut leads to beef stew that feels cozy and strong.
Olive oil A light coat helps the first sear. The pot needs only a thin shimmer. The oil carries flavor from beef to onion and garlic and keeps the base smooth.
Yellow onion The chop lands small. The onion softens and sweetens the pot. It sets the tone and supports the broth without a pushy note.
Garlic Three small cloves wake the stew. The scent rises fast. I give it a short minute so it stays gentle and never turns bitter.
Tomato paste A spoon or two adds color and a quiet tang. The paste darkens in the pot and brings a round base that hugs the beef.
All purpose flour A small dust helps the broth turn into a soft gravy. The spoon should leave a light trail when you stir. That is the sweet spot.
Dry red wine or extra broth A splash lifts the fond and deepens the base. Wine adds a shy fruit note. Broth alone keeps things clean and simple. Both work.
Beef broth low sodium Four cups set the bath for a full simmer. Low sodium lets you season by taste near the end. The broth should taste round not sharp.
Bay leaves and thyme These herbs stay quiet yet firm. They give the stew a woodsy backbone and fade before they crowd the bowl.
Kosher salt and black pepper I season the beef first then season the pot again near the end. Small pinches guide the flavor without a heavy hand.
Carrots and celery These bring color and a sweet clean bite. They soften yet hold shape when cut in even chunks.
Potatoes I like gold potatoes for a creamy texture. Cut the pieces to match the carrots so they finish at the same time.
Green cabbage I add a few wedges near the end. The stew gains lift and a hint of garden. The idea ties back to that cabbage stew recipe note.
Frozen peas A small handful gives color and a soft pop. They warm in the last minutes and keep their shape.
Worcestershire sauce One spoon draws the flavors together. It reads savory and light and helps the gravy taste complete.
Fresh parsley A quick chop at the end brightens the bowl. The green on top looks fresh and tastes clean.
4) How to Make Classic Old Fashioned Beef Stew
Step 1 Pat the beef dry and season with salt and pepper. A dry surface browns well and adds deep flavor. Heat a heavy pot on medium and add a light sheen of oil.
Step 2 Sear the beef in batches. Give space between pieces so steam does not build. Brown two sides then move the beef to a plate. Leave the browned bits in the pot.
Step 3 Add onion and stir until soft. Add garlic for a short minute. Stir in tomato paste and cook until it turns dark red. Dust flour and stir until it coats the base.
Step 4 Pour in wine or broth and scrape the fond. Return the beef to the pot. Add broth bay leaves and thyme. Bring the pot to a gentle simmer. Cover and cook until the beef turns tender.
Step 5 Add carrots celery and potatoes. Keep the simmer soft. Cook until the vegetables turn tender. Fold in cabbage and cook until just soft. Stir in peas and Worcestershire.
Step 6 Taste and season with small pinches of salt and pepper. Pull the bay leaves. Finish with parsley. Ladle into warm bowls and serve with a smile and thick bread.
5) Tips for Making Classic Old Fashioned Beef Stew
Start with dry beef for strong browning. Small batches help. Crowded pans steam the meat and dull the flavor. A patient sear gives the base its backbone and lets the broth taste bold yet clean.
Cut even chunks so the pot cooks at one pace. Gold potatoes keep shape and feel creamy. If the gravy needs body mash a few potato pieces right in the pot and stir. That move saves time and adds comfort.
Use the main idea of a beef stew recipe yet keep room for your pantry. Add mushrooms for earth. Swap peas for green beans. If stock tastes salty add a splash of water and a small squeeze of lemon for balance.
6) Making Classic Old Fashioned Beef Stew Ahead of Time
This stew rests well. The beef relaxes and the broth grows round. I cool the pot then move it to the fridge. The fat caps on top and lifts off clean the next day. Reheat on low and stir now and then.
For a party I cook the base a day early and hold back the peas and parsley. I add those when I reheat so the color stays bright. Guests think I cooked it right before dinner. The kitchen stays neat.
For a freezer plan chill the stew in shallow containers. Leave a small space at the top. Thaw in the fridge then warm on the stove. This makes an easy beef stew recipe stove top plan for busy weeks.
7) Storing Leftover Classic Old Fashioned Beef Stew
Store leftovers in tight containers. The stew holds in the fridge for four days. The taste stays kind and deep. Reheat on low and add a splash of broth if the gravy feels thick.
For single meals pack the stew in small jars. The lunch warms fast and travels well. A roll or a slice of bread turns it into a full plate. This works for work days and game nights.
Label the date so you track freshness. Freeze for two months with fine results. For best texture keep the peas and parsley for the reheat stage. Your family beef stew stays bright and lively.
8) Try these Main Course next
9) Classic Old Fashioned Beef Stew
Cozy Beef Stew Recipe with Tender Veggies and Rich Gravy
Ingredients
For the Stew Base
- 900 g beef chuck cut into cubes
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 1 cup dry red wine optional
- 4 cups beef broth low sodium
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
Vegetables
- 4 carrots peeled and cut into chunks
- 3 celery stalks sliced
- 700 g potatoes cut into chunks
- 2 cups green cabbage cut into wedges
- 1 cup frozen peas
Finish
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley chopped
Instructions
Brown and Build Flavor
- Pat beef dry then season with salt and pepper
- Warm a heavy pot on medium heat and add oil
- Sear beef in batches until browned on two sides then set aside
- Add onion to the pot and cook until soft
- Stir in garlic for a short minute
- Add tomato paste and cook until it darkens
- Sprinkle flour and stir until it coats the aromatics
Deglaze and Simmer
- Pour in wine to lift the fond from the pot then let it reduce by half or skip the wine and add a splash of broth
- Return beef to the pot
- Add broth bay leaves and thyme
- Bring to a gentle simmer then lower the heat and cover
- Cook until beef turns tender about 90 minutes
Vegetables and Finish
- Stir in carrots celery and potatoes
- Simmer until the vegetables turn tender about 25 minutes
- Fold in cabbage and cook until just soft about 10 minutes
- Add Worcestershire sauce and peas and heat through
- Taste and adjust salt and pepper
- Remove bay leaves and sprinkle parsley before serving
10) Nutrition
Serving size sits at one cup. Estimated values read like this. Calories around three hundred sixty five. Sugar near six grams. Sodium near seven hundred eighty milligrams. Fat near twelve grams with four grams saturated. Carbohydrates near thirty four grams. Fiber near five grams. Protein near twenty eight grams. These figures shift with your cuts and your salt.
This guide helps with planning and with balance. Pair a green salad for crunch and color. Add fruit for a light finish. Your body feels fueled and warm. Your bowl comes back empty. That feels like success for Nancy on Nancy Cooks which you can visit at https://www.nancycooks.com.
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