Old Fashioned Beef Stew (One Pound of Beef Feeds the Whole Family)
A big, hearty pot of old fashioned beef stew made with just one pound of stew beef, potatoes, carrots, onion, beef broth, and a few pantry staples.
Seared beef, a splash of red wine vinegar, and a long, low simmer build deep flavor without any fancy techniques. It feeds the whole family, reheats beautifully, and is one of the best ways I know to make expensive beef go further.
Stretching the Beef
Beef. It’s what’s for dinner. But with the price of beef these days, you’ve got to stretch it as far as you can, and there is nothing better for that than a big pot of old fashioned beef stew.
This is one of those recipes that proves you don’t need a lot of ingredients to make something really good. Stew beef, potatoes, carrots, and an onion are the heart of it. The rest is stuff you probably already have in your pantry: a little flour, some oil, beef broth, a couple of bay leaves, a spoonful of tomato paste, and a splash of red wine vinegar for flavor.
The secret isn’t anything fancy. It’s patience. You coat the beef in a little flour and pepper, give it a good sear in batches, and then scrape up all those little brown bits that stick to the bottom of the pot. That’s where all the flavor is, and we want every bit of it in our stew. After that, it just simmers low and slow while the meat gets tender, and then the vegetables go in toward the end so they cook through without turning to mush.
As soon as cold weather hits, you are going to want to make a pot of this. It’s a great way to take just one pound of stew beef and feed your whole family, and you may even have a couple of bowls left over for lunch the next day. But I’ll be honest, it’s so good you may not have any leftovers at all.
Old Fashioned Beef Stew
Serves 6. Prep 20 minutes, cook 2 hours 30 minutes, total 2 hours 50 minutes.
Ingredients
- 1 pound stew beef
- ¼ cup all-purpose flour
- ⅛ teaspoon black pepper (for the flour)
- 2 to 3 tablespoons olive oil, plus more as needed
- 4 cups beef broth (one 32-ounce carton), divided
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 small to medium onion, chopped
- 3 to 4 carrots, cut into small chunks
- 4 to 5 small Yukon Gold potatoes (or 2 large baking potatoes), cut into bite-sized cubes
- About 2 teaspoons salt (a little scant)
- Black pepper to taste
- Fresh parsley, for garnish
Instructions
- Season the flour. In a shallow bowl, stir together the flour and ⅛ teaspoon black pepper.
- Heat the pot. Set a Dutch oven or any large soup pot over medium-high heat and drizzle in 2 to 3 tablespoons of olive oil. Keep the oil handy, because you will probably need a little more.
- Coat the beef. Working with part of the stew beef at a time, toss the pieces in the flour mixture until they are coated all around.
- Sear in batches. Once the pot is hot, add just enough beef to spread across the bottom in a single layer. Don’t crowd the pot. Turn the pieces until they have good color on all sides. This isn’t cooking the beef all the way through, you just want a good little sear with that flour. Pull the first batch out, add a little more oil, and sear the rest. Set the beef aside.
- Deglaze the pot. Pour in about 1 cup of the beef broth (no need to measure exactly) and the 2 tablespoons of red wine vinegar. Glide a wooden spoon across the bottom of the pot to loosen all those brown bits stuck on from searing the meat. That’s where the flavor is.
- Build the stew. Return the beef to the pot along with the rest of the beef broth (4 cups total) and the 2 bay leaves.
- Bring to a boil, then simmer. Let the stew come up to a good boil, then turn it down to a low simmer and cover it. Let it cook for about 1½ hours. Check in from time to time and skim off any foam or fat that rises to the top. You may not have much, just keep checking.
- Add the tomato paste. When there’s about 20 minutes left in that 1½ hours, squeeze in about 2 tablespoons of tomato paste and stir. You don’t need a lot. Put the lid back on and let it finish. Use this time to chop your vegetables.
- Add the onions and carrots. After the full 1½ hours, stir in the chopped onion and carrots. Turn the heat up slightly to medium-low (not too high), cover, and cook for about 10 minutes.
- Add the potatoes and season. Fish out the bay leaves. Add the cubed potatoes, about 2 teaspoons of salt, and a good sprinkle of pepper if you’d like more. (Remember, there’s already pepper in the flour.) Give it a good stir.
- Simmer until tender. Cover and cook for about 30 minutes, until the potatoes are tender.
- Adjust and serve. Check the consistency. If you want it soupier, stir in a little more beef broth or water. I like mine a little on the thicker side, so I usually leave it just the way it is. Sprinkle with fresh parsley and serve hot.
My Tips for the Best Beef Stew
- Don’t crowd the pot when searing. If you put all the beef in at once, it steams instead of browning. A couple of batches is worth it.
- The flour does double duty. It helps the beef brown, and it naturally thickens the stew as it simmers. No cornstarch slurry needed.
- Scrape up the brown bits. Deglazing with broth and red wine vinegar pulls all that flavor off the bottom of the pot and into your stew.
- Low and slow. Stew beef needs time to get tender. Keep it at a gentle simmer, not a hard boil.
- Skim as you go. Some beef throws off foam or fat while it simmers. Skim it off if you see it; if you don’t, don’t worry about it.
- Add the vegetables in stages. Onions and carrots take a little longer, so they go in first. Potatoes go in 10 minutes later so they’re tender but still hold their shape.
- Peeling is optional. I just wash my carrots and Yukon Golds really well and leave the peel on. If you use big baking potatoes, you may want to peel those.
- Salt with the potatoes. You could wait till the end, but I like to salt when the potatoes go in so they soak it up while they cook.
- Make it your consistency. More broth or water makes it soupier. Leave it alone for a thick, hearty stew.
FAQ
What is the best cut of beef for beef stew?
Packaged stew beef works perfectly, and that’s what I use. It’s usually cut from chuck, which has enough fat and connective tissue to turn tender during a long simmer. You can also buy a chuck roast and cut it into 1-inch cubes yourself.
Why do you coat stew beef in flour before browning?
The flour helps the beef get a nice golden sear, and it thickens the broth as the stew simmers, so you end up with a rich, hearty stew instead of a thin soup.
What does red wine vinegar do in beef stew?
It adds a little brightness and depth to the broth and helps loosen the browned bits from the bottom of the pot. If you don’t have it, a splash of apple cider vinegar or balsamic vinegar will work.
Do I need a Dutch oven to make beef stew?
No. I use a Dutch oven, but any big, heavy soup pot will be fine.
How do I make beef stew thicker?
Let it simmer uncovered for the last 10 to 15 minutes so some of the liquid cooks off. The flour on the beef and the starch from the potatoes will thicken it naturally as well.
How do I make beef stew soupier?
Stir in a little more beef broth or water at the end until it’s the consistency you like.
Should I peel the potatoes and carrots for beef stew?
It’s up to you. I wash mine really well and leave the peels on, especially with smaller Yukon Gold potatoes. If you’re using large baking potatoes, you may want to peel them.
How long does beef stew keep in the refrigerator?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened.
Can I freeze beef stew?
Yes, for up to about 3 months. Potatoes can get a little softer and grainier after freezing, but the flavor holds up well. Thaw overnight in the refrigerator and reheat on the stove.
How can I stretch beef stew to feed more people?
Add an extra potato or two and a couple more carrots, plus a little more broth. Serve it with cornbread, biscuits, or crusty bread, and one pound of beef goes a long way.
Give This One a Try
This is simple, hearty comfort food, and it’s really easy to make with good, everyday ingredients. I think your family will love it too, so give it a try.
If you love a good hearty bowl, take a look at our Bean and Bacon Soup, Chicken and Dumplings, Homemade Chili, and Cottage Pie too.
Thank you so much for joining me at Mary Katherine’s Table. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
Old Fashioned Beef Stew
Ingredients
- 1 pound stew beef
- 1/4 cup all-purpose flour
- 1/8 teaspoon black pepper for the flour
- 2-3 tablespoons olive oil plus more as needed
- 4 cups beef broth one 32-ounce carton, divided
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 small to medium onion chopped
- 3-4 carrots cut into small chunks
- 4-5 small Yukon Gold potatoes or 2 large baking potatoes, cubed
- 2 teaspoons salt a little scant
- black pepper to taste
- fresh parsley for garnish
Instructions
- Stir together the flour and 1/8 teaspoon black pepper in a shallow bowl.
- Heat 2 to 3 tablespoons olive oil in a Dutch oven or large soup pot over medium-high heat.
- Working in batches, toss the stew beef in the flour mixture until coated all around.
- Add enough beef to cover the bottom of the pot in a single layer without crowding. Sear, turning, until browned on all sides. Remove, add a little more oil, and sear the remaining beef. Set aside.
- Pour about 1 cup of the beef broth and the red wine vinegar into the pot. Scrape the bottom with a wooden spoon to loosen all the browned bits.
- Return the beef to the pot. Add the remaining beef broth (4 cups total) and the bay leaves.
- Bring to a boil, then reduce to a low simmer. Cover and cook for about 1 1/2 hours, skimming any foam or fat from the top as needed.
- With about 20 minutes left in the simmer, stir in the tomato paste. Cover and continue cooking.
- After 1 1/2 hours, add the onion and carrots. Increase the heat slightly to medium-low, cover, and cook for about 10 minutes.
- Remove the bay leaves. Add the potatoes, salt, and pepper to taste. Stir well.
- Cover and cook about 30 minutes, until the potatoes are tender.
- Add more beef broth or water if you would like it soupier. Garnish with fresh parsley and serve hot.
Video
Notes
- Don’t crowd the pot: Sear the beef in batches so it browns instead of steams.
- Red wine vinegar substitute: Apple cider vinegar or balsamic vinegar works in a pinch.
- Peeling is optional: Wash the carrots and Yukon Golds well and leave the peel on. Peel large baking potatoes if you prefer.
- Consistency: For a soupier stew, stir in more beef broth or water at the end. For thicker, simmer uncovered the last 10 to 15 minutes.
- Storage: Refrigerate up to 3 to 4 days. Freezes up to 3 months (potatoes may soften slightly).
- Stretch it further: Add an extra potato or two and more carrots, plus a little more broth. Serve with cornbread or biscuits.
