Easy Old-Fashioned Beef Stew Recipe

Remember grannies recipes?  If she made Old-Fashioned Beef Stew, the recipe didn’t come from some new idea made up for online ratings.  Some of these recipes have been in my family for generations.  My gran was born 1896.  If you like Easy food then we have plenty of recipes including more beef stew / beef recipes.

Sorry for the lack of pictures for this Old-Fashioned Beef Stew – coming asap.

Old-Fashioned Beef Stew Ingredients

Easy Old-Fashioned Beef Stew

  • makes 6 to 8 servings
  • 3 pounds boneless beef chuck
  • ¾ teaspoon salt
  • freshly ground black pepper
  • 2 to 3 tablespoons olive oil (possibly a little more)
  • 2 medium red or yellow onions, chopped
  • 3 tablespoons unbleached all-purpose flour
  • 3 to 4 cups beef broth (boxed, canned, or reconstituted from bouillon)
  • 1 tablespoon tomato paste
  • 1 tablespoon minced garlic (about 3 good-sized cloves)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound (about 15) red creamer potatoes, halved
  • 1 pound baby carrots, left whole
  • Method

  • 1. Adjust The Oven Rack To The Center Position And Preheat The Oven To 325°F.
  • 2. Pat The Beef Dry With Paper Towels And Put It On A Cutting Board. Use A Sharp Knife To Trim Off And Discard Any Visible Outer Fat, Then Cut The Meat Into A Couple Of Large Pieces Where It Naturally Seems To Be Separating. Cut These Larger Chunks Into 1½-Inch Cubes (No Smaller—If You Make Them Too Small, They Will Cook Too Quickly And Toughen). Sprinkle The Meat With The Salt And A Liberal Amount Of Pepper.
  • 3. Place An Ovenproof Soup Pot Or A Dutch Oven Over Medium-High Heat. After About A Minute, Add 2 Tablespoons Of The Olive Oil And Swirl To Coat The Pan. Carefully Add Half Of The Beef Cubes, And Cook, Undisturbed, For About 3 Minutes. (If You Crowd The Pan With All Of The Meat, It Will Steam In Its Own Juices Instead Of Browning.) You Will Know It Is Browned Properly When It No Longer Seems To Stick To The Pan When You Nudge A Cube With Tongs.
  • 4. Use Tongs To Carefully Turn The Cubes To Another Side And Continue Browning For About 8 Minutes, Turning The Pieces As They Cook Until They’Re Deep Golden Brown On All Sides. Transfer The Browned Meat To A Medium-Large Bowl And Set Aside. If The Pan Looks Dry And The Bits Left On The Surface Seem To Be Burning, Add A Little More Olive Oil To The Pan. You Want A Thin Film Over The Entire Surface. Add The Remaining Meat And Brown As Described. Transfer To The Bowl And Set Aside.
  • 5. Without Cleaning The Pan, Pour In A Little More Olive Oil (Just Enough To Coat The Bottom). Add The Onions And Cook, Stirring Occasionally, For 5 Minutes, Or Until The Onions Begin To Soften.
  • 6. Sprinkle The Flour Over The Onions And Stir To Combine. Cook For 2 Minutes, Stirring Occasionally. Then Slowly Whisk In 3 Cups Of The Broth. (It Will Make A Thick Sauce For A Moment Before Thinning Out.)
  • 7. Whisk In The Tomato Paste, Garlic, And Thyme, And Add The Bay Leaves. Return The Browned Beef To The Pot And Check To See That The Liquid Reaches The Top Of The Meat. If Not, Add A Bit More Broth Or Bouillon. Bring To A Boil Over High Heat.
  • 8. As Soon As The Liquid Reaches The Boiling Point, Turn Off The Heat. Cover The Pot Tightly With Foil And Cover That With A Lid, Too, If You Have One That Fits Tightly. (You Want To Capture All The Steam As The Meat Cooks.) Transfer The Pot To The Oven And Cook, Undisturbed, For 1 Hour.
  • 9. Carefully Open The Pot (To Avoid Getting Burned By The Steam That Will Escape), And Stir In The Potatoes And Carrots. Cover Again With The Foil And Lid, And Return The Pot To The Oven For Another 1 Hour Of Cooking.
  • 10. Remove The Pot From The Oven And Let The Stew Sit, Still Covered, For 10 Minutes Before Serving. Remove The Bay Leaves. Serve Hot Or Warm.
  • More Seafood Recipes with keyword beef-stew

    • Portuguese Beef Stew Portuguese Style Recipe
      Ingredients: 1 lb. stew meat, Potatoes, 1 sm. onion, 3 sm. cloves garlic, 1/2 c. white wine, 2 tbsp. tomato paste, Pepper and salt to taste METHOD: In a pan add a little cooking oil, let it get hot., Then add the stew meat., The flame should be low., Let meat brown, then cut up the onion and add it to the meat, also add the garlic, and wine., Make sure to stir every once in a while., Also, ad
    • Low Fat Beef Stew Recipe
      Ingredients: 2 pounds medium new potatoes, scrubbed, 2 1/2 pounds beef stew meat, --cut into 1-inch cubes, -- trimmed of excess fat, 3 medium onions, quartered, 1 tablespoon minced garlic, 1/2 pound mushrooms, quartered, 14 ounces tomatoes, coarsely chopped, 1/2 cup beef stock, 1 tablespoon worcestershire sauce, 2 bay leaves, 1 1/2 teaspoon dried oregano, 1 teaspoon dry mustard, 1 cup frozen gree
    • Easy Herb Simmered Beef Stew Recipe
      Ingredients: 2 lb. beef for stew, cut into 1” cubes freshly ground pepper, 2 tbsp. all-purpose flour, 2 tbsp. olive oil, 3 cups thickly sliced mushrooms, 3 cloves garlic, minced, 1/2 tsp. each dried marjoram, thyme and rosemary leaves, crushed, 1 bay leaf, 1 can (14 oz.) beef broth or lower sodium beef broth, 3 cups fresh or frozen baby carrots, 12 whole baby red-skinned potatoes, with a strip of
    • Beef Stew Casserole Recipe
      Ingredients: yield: 8 servings, 2 pounds beef (for stew), cut into bite-size cubes, 1 1/2 cups thickly sliced carrots, 2 onions, coarsely chopped, 4 to 6 potatoes (about 2 pounds), peeled and cubed, 1 cup chopped celery, 2 teaspoons salt, 1 teaspoon pepper, 1 can condensed cream of mushroom soup, 1 cup burgundy wine, 1/2 cup water, 1 dried bay leaf, crumbled fine preheat oven to 250 degrees f.
    • Easy Old-Fashioned Beef Stew Recipe
      Ingredients: makes 6 to 8 servings, 3 pounds boneless beef chuck, ¾ teaspoon salt, freshly ground black pepper, 2 to 3 tablespoons olive oil (possibly a little more), 2 medium red or yellow onions, chopped, 3 tablespoons unbleached all-purpose flour, 3 to 4 cups beef broth (boxed, canned, or reconstituted from bouillon), 1 tablespoon tomato paste, 1 tablespoon minced garlic (about 3 good-sized cl