Old-Fashioned Beef Stew
Updated Dec. 29, 2025
- Total Time
- 2 hours 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 2 hours 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup all-purpose flour
- ¼teaspoon freshly ground pepper
- 1pound beef stewing meat, trimmed and cut into inch cubes
- 5teaspoons vegetable oil
- 2tablespoons red wine vinegar
- 1cup red wine
- 3½cups beef broth, homemade or low-sodium canned
- 2bay leaves
- 1medium onion, peeled and chopped
- 5medium carrots, peeled and cut into ¼-inch rounds
- 2large baking potatoes, peeled and cut into ¾-inch cubes
- 2teaspoons salt
Nutritional analysis per serving (4 servings)
496 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 34 grams protein; 1609 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Step 2
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Step 3
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Private Notes
FAQS
Comments
After browning the beef sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.
I like to use the paper bag method for dusting meat.
Put flour and seasonings and meat, chicken, etc in paper bag, fold closed and shake. One less utensil to clean and even coating.
Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor.
I have made this dish several times, and it always turns out delicious. I use chuck shoulder for the stewing meat. I did make a couple of small changes. 1 lb of meat is not enough for four people. When I prepare this dish I like to use two to three pounds of meat. I also add a couple of cloves of garlic and about half a cup of sliced mushrooms. I highly recommend this recipe.
If you follow this recipe you willed up with a potato beef broth soup will a small amount of beef. This definitely needs more than a pound of beef
Agreed. There is plenty of liquid. I like to cook two to three pounds of meat.
Instead of simmering for 90 minutes, put in the oven covered for four hours at 200-210 degrees. With 90 minutes left add your onion and carrots. With an hour left add your potatoes. Pull at four hours and rest for thirty minutes covered. This will give you a serious depth of flavor and unbelievably tender beef.