You know that moment when you walk in, and the whole house smells like beef and carrots simmering together? That’s this stew. It’s pure comfort. I mean, I’ve made it on chilly Sundays, and my husband literally hovered near the stove, asking every five minutes, “Is it ready yet?”
I think you’ll love how simple it is, too. No fancy tricks. It consists solely of meat, veggies, broth, and herbs. Maybe you’ll tweak it—add a splash of Worcestershire or maybe a handful of peas at the end. That’s fine. It’s your kitchen.
Why This Stew Works
- You brown the beef first. That crust? Flavor gold.
- Simmering slow brings out deep, rich taste.
- Layers of veggies give texture shifts—soft potatoes, tender carrots, crisp beans.
- Optional turnips or tomatoes let you adjust seasonality.
Sometimes I skip the turnips. Other times I omit the tomatoes when they’re not at their best. It still shines.
- Prep Time: 20 minutes
- Cook Time: 3½ hours
- Total Time: 3 hours 50 minutes
- Servings: 6–8
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1″ cubes
- 2 tablespoons all-purpose flour
- 4 cups water
- 2 cups beef broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups cubed potatoes (Yukon Gold or Russet)
- 2 cups chopped carrots
- 1 teaspoon dried rosemary
- 1 cup fresh corn kernels
- 1 cup fresh green beans, cut into 1″ pieces
- 1 cup chopped turnip (optional)
- 2 cups chopped fresh tomatoes (optional)
Directions
Adjust & Serve Taste for salt and pepper. Give it a splash of vinegar or lemon if it feels flat. Serve in deep bowls. Consider serving it with crusty bread or over rice.
Brown the Beef Heat oil over medium-high. Toss beef in flour, shake off excess. Please add to the pot in batches, ensuring not to overcrowd. Brown all sides. Transfer to a plate.
Build the Base Pour off any excess fat, keeping browned bits. Add water, broth, salt, pepper. Stir to deglaze. Return beef and juices. Bring to a strong simmer.
First Simmer Lower heat. Cover partially. Simmer 1 hour. You’ll see foam rise. Skim if you like. It’s fine if you don’t.
Add Root Veggies Stir in potatoes, carrots (or turnips), rosemary. Simmer another 1–2 hours, until beef is fork-tender. I’ve done 2 hours when I’m at home; 1 hour works if you’re pressed.
Finish with Fresh Veggies Stir in corn and green beans. Simmer 30 more minutes. If adding tomatoes, toss them in 10 minutes before the end.
A Few Notes from My Kitchen
I once forgot to flour the beef. It still tasted okay—just missing that extra layer of richness. Maybe that day I was thinking about dinner party details. Happens.
Once I added an extra cup of broth and turned it into more of a soup-stew hybrid. My kids begged for seconds. They never loved it that much on regular days.
Sometimes I’ll toss in a bay leaf with the rosemary. Other times I swap rosemary for thyme. Either works. Don’t stress it.
Variations to Try
- Stout Beef Stew: Replace 1 cup of water with dark beer. Let it bubble down before adding potatoes.
- Mushroom Boost: Sauté 8 oz sliced mushrooms after browning beef. Stir in with root veggies.
- Spicy Kick: Add ½ teaspoon crushed red pepper flakes when you add broth.
- Creamy Touch: Stir in ¼ cup sour cream or crème fraîche just before serving.
Serving Suggestions
- Ladle over mashed potatoes.
- Serve alongside buttered egg noodles.
- Top with chopped parsley or chives for color.
- House-made biscuits dunked into broth—unbeatable.
I sometimes serve it with pickles on the side. That tang contrasts nicely.
FAQ
Can I use frozen veggies?
Yes. Add frozen corn and beans straight in, but shorten final simmer to 15 minutes so they don’t get mushy.
What cut of beef is best?
Chuck roast or stew meat—tougher cuts with marbling. They break down into tender bites.
Can I make this in a slow cooker?
Brown beef on stovetop, then transfer everything to the slow cooker. Cook on low 6–8 hours. Add fresh veggies in the last hour.
How to store leftovers?
Cool completely. Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Easy Old Fashioned Beef Stew Recipe
A classic and hearty beef stew filled with succulent beef, wholesome vegetables, and a blend of aromatic herbs and spices. This dish brings warmth and comfort to any table, making it perfect for chilly nights or family gatherings.
Ingredients
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2 tablespoons olive oil
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2 pounds cubed beef stew meat
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2 tablespoons all-purpose flour
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4 cups water
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2 cups beef broth
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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4 cups cubed potatoes
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2 cups chopped carrots
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1 teaspoon dried rosemary
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1 cup fresh corn kernels
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1 cup fresh green beans, cut into 1-inch pieces
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1 cup chopped turnip (optional)
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2 cups chopped fresh tomatoes (optional)
Directions
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Heat olive oil in a large pot over medium heat. Add cubed beef stew meat and sprinkle with flour, stirring to coat the beef evenly. Brown the beef on all sides.
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Pour in water and beef broth, then season with salt and pepper. Bring to a boil, then reduce heat to low, cover the pot, and let it simmer for about 1 hour.
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Add cubed potatoes, chopped carrots, and dried rosemary to the pot. Stir well to combine, cover, and continue simmering for an additional 1-2 hours, or until the beef is tender.
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Add fresh corn kernels, green beans, and any optional ingredients like chopped turnip or tomatoes. Simmer the stew for another 30 minutes until all the vegetables are cooked through and the flavors have melded together.
