Experience the timeless charm of Old-Fashioned Beef Stew, a masterpiece of slow-roasted comfort food. Straight from our family kitchen to yours, this cherished recipe is a Sunday dinner tradition you won’t want to miss.
Passed down from my Gran, it’s wonderfully simple yet undeniably the epitome of stew perfection. And the best part? It’s incredibly versatile – easily doubled or tripled to feed a crowd. Get ready to savor every spoonful of this classic dish that’s been loved for generations.
The beauty of this recipe lies in its simplicity – just toss all the ingredients into the Dutch Oven, wrap it in foil, place the lid on top, and let it roast in the oven for 6 hours. It’s one of those rare occasions where I advise against browning the stew meat or softening the vegetables. I know, I’m usually all about emphasizing that color equals flavor (and it certainly does), but there’s a certain magic to this stew, and trust me, it’s absolutely perfect just the way it’s written.
While a slow cooker is an option, it may not reduce the liquid as effectively, resulting in a thinner stew or braise. To achieve desired thickness, consider further reducing the stew on the stovetop. However, for optimal gravy reduction as outlined in the recipe, I recommend sticking to roasting in the oven.
Choosing the Perfect Cut: The Best Beef for Your Hearty Stew
When it comes to crafting a mouthwatering beef stew, selecting the right cut of beef is crucial for achieving that perfect balance of tenderness and flavor. Here’s a rundown of the best cuts to consider:
Chuck Roast: Widely regarded as the ultimate choice for beef stew, chuck roast offers the ideal combination of rich marbling and connective tissue. This results in tender, melt-in-your-mouth meat that absorbs the flavors of your stew beautifully during the slow cooking process. This is our choice for crafting stew.
Round Roast: Another excellent option, round roast comes from the hindquarters of the cow and boasts a leaner texture compared to chuck. While it may require a longer cooking time to tenderize, its robust flavor makes it a popular choice for hearty stews.
Brisket: Known for its intense beefy flavor and ample marbling, brisket is a favorite among chefs for its ability to add depth and richness to stews. Slow-cooking this cut yields incredibly tender meat that practically falls apart with each forkful.
Short Ribs: For a stew with a truly indulgent twist, consider using beef short ribs. These bone-in cuts are packed with flavor and become incredibly succulent when cooked low and slow, making them a luxurious addition to any beef stew recipe.
Shank: Often overlooked but equally delicious, beef shank offers deep, beefy flavor and plenty of collagen, which breaks down during cooking to create a luscious, velvety texture in your stew.
Regardless of which cut you choose, opting for well-marbled, tougher cuts of beef is key to achieving a stew that’s rich, flavorful, and fork-tender. So, next time you’re craving a comforting bowl of beef stew, be sure to select the perfect cut to elevate your dish to new heights of deliciousness.
Perfect Pairings: What to Serve with Your Hearty Beef Stew
Crusty Bread: There’s nothing quite like dipping a chunk of crusty bread into a bowl of rich beef stew. Choose a hearty loaf like French bread or sourdough to soak up every last drop of savory gravy.
Mashed Potatoes: Creamy mashed potatoes make a classic and comforting accompaniment to beef stew. Their buttery texture and mild flavor provide the perfect contrast to the robustness of the stew.
Rice or Egg Noodles: For a heartier meal, serve your beef stew over a bed of fluffy white rice or tender egg noodles. These starches help soak up the flavorful broth and add a satisfying element of carb-filled comfort.
Green Salad: Balance out the richness of the stew with a crisp green salad tossed with a tangy vinaigrette. The fresh, vibrant flavors of the salad provide a refreshing contrast to the hearty main dish.
Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and potatoes are a natural fit for beef stew. Their caramelized sweetness adds depth to the dish and offers a satisfying textural contrast.
Cornbread: Serve slices of warm, buttery cornbread alongside your beef stew for a Southern-inspired twist. The slightly sweet flavor of the cornbread complements the savory notes of the stew beautifully.
Steamed Greens: Balance out the richness of the stew with a side of steamed greens such as broccoli, green beans, or Brussels sprouts. Their crisp texture and vibrant color add freshness to the meal.
Red Wine: Pair your beef stew with a glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot. The wine’s tannins and acidity help cut through the richness of the stew, enhancing the overall dining experience.
Apple Crisp or Fruit Cobbler: Finish off your meal on a sweet note with a homemade apple crisp or fruit cobbler. The warm, comforting flavors of the dessert provide a delightful contrast to the savory beef stew.
Please Pin to Make & Share!📌
Preserving Hearty Flavor: Storing Leftover Beef Stew for Extended Freshness
Here’s how to store leftover beef stew to maintain its flavor:
Cooling: Allow the leftover beef stew to cool to room temperature after cooking. Avoid leaving it out at room temperature for more than 2 hours to prevent bacterial growth.
Transfer to Containers: Once cooled, transfer the leftover beef stew to airtight containers for storage. Use containers that are suitable for both storing and reheating, such as glass or plastic containers with tight-fitting lids.
Refrigeration: Store the beef stew in the refrigerator if you plan to consume it within a few days. Proper refrigeration helps to slow down the growth of bacteria and preserve the freshness of the stew. Leftover beef stew can typically be stored in the refrigerator for up to 3-4 days.
Labeling: Properly label the containers with the date of preparation to keep track of their freshness. This helps you identify how long the beef stew has been stored and when it should be consumed by.
Shelf Life: When stored properly in the refrigerator, leftover beef stew can last for 3-4 days. However, for the best flavor and texture, it’s recommended to consume it within a few days of preparation.
By following these storage guidelines, you can enjoy the hearty flavor of leftover beef stew for longer periods, whether as a convenient meal option or a comforting leftover lunch.
How to Make Old Fashioned Beef Stew
Equipment
- Pressure Cooker - Instant Pot or Other
Ingredients
- 3-5 pound chuck roast, well marbled
- Kosher sea salt, coarse ground
- freshly cracked black pepper
- 3 Tablespoons extra virgin olive oil
- ¼ cup (56 grams) tomato paste
- 4 large carrots, scrubbed + peeled + cut into 3-inch-long diagonal pieces
- 3 large celery stalks, scrubbed + chopped into 1-inch pieces
- 1 large white onion, trimmed + peeled + roughly chopped 1-inch pieces
- 3 parsnips, scrubbed + peeled + cut into 3-inch-long diagonal pieces
- 4 cloves garlic, smashed + chopped
- 1 sprig fresh Rosemary, sub 1 Tablespoon dried or 1 teaspoon ground
- 2 large Bay leaves
- 8 ounces Portobello mushrooms, cleaned + bottom trimmed +sliced
- 1 ½ cups (360 ml) dry red wine
- 1 ½ cups (360 ml) beef stock, homemade or excellent quality
- 3 Tablespoons cornstarch
- 6 Tablespoons water, for mixing with cornstarch
Instructions
- Take the chuck roast out of the fridge then sprinkle liberally with Kosher sea salt and freshly cracked black pepper. Allow it to come to room temp for 30 minutes.
- Select the "Saute" function on the IP and allow it to heat up, then add the olive oil and heat for 30 seconds. Begin to sear the chuck roast...
- Each side will take about 5 minutes, make sure that it takes on a lot of color (color=flavor)...
- Don't forget to brown the sides too! Then remove to a plate and set aside.
- Add the tomato paste, carrots, celery, onion, parsnips, garlic, Rosemary, and Bay leaves and saute for 5 minutes, stirring frequently. (You can add 1 lb red potatoes in this step if desired) we make mashed.
- Toss in the mushrooms, stir and saute for 1 minute.
- Pour in the red wine and beef stock, stir and cook for a another 5 minutes to reduce and concentrate the flavor.
- Introduce the Chuck Roast back to the IP along with any juices that have accumulated on the plate. Cover and seal, being sure that the pressure release is in the closed position. Switch the IP to "Manual + High" and set the timer for 60-80 minutes (60-min 3lb / 80-min 5lb roast).
- Let Instant Pot naturally release pressure for 20 minutes, then release remaining pressure fully. Uncover and remove the roast and allow it to rest for 5 minutes. Mix the cornstarch and water until dissolved and then pour into the IP and stir to thicken the Au Jus from the roast to make a gravy.
- Trim and slice the roast and serve with mashed potatoes and green beans if desired.
Notes
- Prep time is approximate.
- Store leftovers in the fridge in an airtight container up to 3 days.
Creative Recipe Inspiration
Savor the rich and robust flavors of our Guinness Braised Corned Beef, a culinary masterpiece that will transport you to the heart of Ireland with every tender bite. Slow-cooked to perfection in a savory Guinness stout broth, this succulent corned beef is infused with layers of deep,
Embark on a culinary journey of comfort and sophistication with our Instant Pot Red Wine Pot Roast, a delightful fusion of tender beef, hearty vegetables, and rich, aromatic red wine. Crafted with care and precision in the convenience of your Instant Pot,
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
This looks great. What does the panko add to the dish? To keep it gluten-free I am thinking of omitting it, but wondering what to replace it with if it is needed for texture? or maybe for coating the ingredients with the gravy. I love tapioca as a thickener for stews, maybe I add more of that?
Angela, you could easily omit the Panko and up the tapioca by a Tablespoon. We’ve added breadcrumbs and panko forever it adds to the “body” of the stew. Tapioca will get you there or damn close.
This beef stew looks incredibly flavorful. Yum!
Thanks so much, Erika! 🙂
I was going to ask the same question about the panko. I’m happy to hear about the tapioca, which I’d seen somewhere else but have forgotten about. I have some beautiful Australian lamb loin chops (thanks Costco) I’d like to try this with, any suggestions welcome.
Hi, Beth! You can easily omit the Panko and add an extra Tablespoon of Tapioca. Are you asking if lamb loin chops can be used in this recipe? Sorry not sure, but if so. I would probably use my lamb loin chops on their own in a pan saute with thyme, EVVO, lots of garlic, red pepper flakes and some freshly squeezed lemon for finishing. Lamb would go great in this stew but I would suggest a boneless leg of lamb or lamb shoulder trimmed. Hope that helps 🙂
This looks delicious. This would be perfect for Sunday family dinner. It looks fairly easy to double.
Super easy to double or triple, just need a large enough Dutch Oven. Thanks, Pauline! 🙂
Looks delicious. I love anything with meat and potatoes! The Panko threw me too, I will need to try it!
Thanks, Joanne! Don’t forget the tapioca too, trust me it’s worth adding 🙂
Looks like an amazing beef stew recipe! Thank you for always having amazing recipes with some great variations!
Thank you, Holly, so glad that you like the variations! Recipes are typically great guidelines that have plenty of leeway with ingredients (not baking of course) but recipes allow us to get creative! 🙂
This looks amazing!!!I can see myself sitting under a blanket with a big bowl of this, yum!!
Thanks, Jennifer! 🙂 It is a perfect sitting under a blanket bowl of food 🙂
I don’t think I’ve ever tried using a Dutch Oven before. I’ve always made it in a slow cooker, but that would explain why it never seemed like I could get the measurement right to keep it from being soupy! 😅
You will get a much different (better imo) consistency in a Dutch Oven, Kyndall! Defiantly makes for a thick rich gravy when made this way 🙂
Looks delicious! It would be great in the fall.
Thanks, Laura! 🙂
We love all kinds of winter recipes! Winter gets long here so these are great!
We don’t even have winter here, Haley! But the rain makes these types of dishes possible so we take what we can get 🙂
ALL THE BEEF ALL THE TIME! Beef stew is one of my absolute fave things to eat. Way better then the eggplant and salad i ate this evening… sigh….
Lol we do love eggplant and salad too, Jen! Rainy days tend to bring out the comfort dishes here 🙂
I love a rich , thick gravy, so I’ll bet this is so good!
I’m a thick rich gravy lover too, Leigh Ann and this recipe delivers with minimal effort! 🙂
Wow! Your pictures amaze me! If I make this … my food better look like this!! 🙂
I promise, your stew will look this good, Kymberly! lol 🙂
This looks so much better than my beef stew! Your sauce looks so rich and thick!
Thank you, Tricia! It’s pretty amazing what the tapioca and panko do to create such a perfect consistency 🙂
Another GF option would be to grind up pork rinds in a blender. We sub that for panko in many recipes. It looks amazing!
Excellent tip, Adrienne, thanks so much for sharing and for stopping by to check out our recipe! 🙂
This looks wonderful! I need a good stew recipe and I’m sure this is it! I’m pinning this for later. Thanks for your outstanding recipes!
Thanks so much, Shirley! I really appreciate the kind words and I hope you love our stew as much as we do 🙂
I have been looking for a beef stew recipe. I have wanted a thick stew not runny and this looks like that might fit my criteria. 🙂
Hey, Karie! Trust me this makes the most perfect consistency for stew, give it a go and I know you’ll agree! 🙂
YUM! I make beef stew during the winter months quite often. Never thought to use breadcrumbs (Panko)/tapioca. I always thicken by making a roux. Food for thought 🙂
Thanks for stopping by Suzan! Roux is a great thickener too with a different consistency 🙂
This looks absolutely delicious! My family would love me forever for making this! I pinned it for the near future.
Lol, when then I guess you’ll have to make it Cynthia! Thanks ever so much for the Pin and of course for being a part of ur kitchen 🙂
I love great comfort food! I’ll have to give this one a try.
Comfort is one of our faves too, Magan! Thanks for stopping by to check out our recipe 🙂
Looks delicious! Can’t wait to try it.
Thank you, Chris! 🙂
It looks delicious!
Thanks, Maria! 🙂
Your pictures are so inviting! This stew recipe looks fantastic! Love the rosemary!
Thanks so much for the compliments on my photography, Kendra! Rosemary really adds an excellent flavor element! 🙂
Great recipe! thank you for sharing!
Thanks, Alexandra! 🙂
I’ve never been much of a stew eater, but this looks really good!
Thanks, Laura Lee, it’s top-notch as far as we’re concerned!
I pinned this one. Thank you again!
Thanks so much for the Pin, Karla! 🙂
Your cooking always leaves me in amazement, not to mention hungry! Another one saved for John!
Awww, thanks so much, Michele and John! So glad that you’re a part of our kitchen 🙂
This looks delicious and easy to make! I love a good beef stew.
Thanks, Lina! It’s super easy to make and full of flavor too 🙂
This Stew looks so rich and hearty! I love all the layers of flavor that you infuse in your foods. I can’t wait to try this recipe.
Thanks so much for checking it out, Jennifer! We can’t wait to hear about your results, please be sure to snap a pic and share with us @meangreenchef on Facebook or Insta! 🙂
This looks and sounds like a recipe I can handle. The stew looks very sumptuous so I am definitely giving this a try! Thanks for sharing!
Hi, Jennifer, this is a super easy recipe I promise! If you do have any questions please just give me a shout and I’ll be glad to help out 🙂
I love a good hearty stew once the cooler weather hits. With snow in the forecast this week, I will be adding it to this week’s menu! I will be doubling it so I can throw some in the freezer for a future busy night!
The perfect meal to double and freeze, Tamara! Please be sure to share your results with us and enjoy the first snow 🙂
Is this kind of like Bo Kho chef? 🙂 My dad’s favorite!
Hi, Sarah! I LOVE Bo Kho too our stew here has a little thicker consistency than Bo Kho. I am def going to get that added to our menu here though, thanks so much for stopping by with some inspiration 😀