Old-Fashioned Beef Stew

By Molly O'Neill

Updated Dec. 29, 2025

Old-Fashioned Beef Stew
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
2 hours 45 minutes
Prep Time
15 minutes
Cook Time
2 hours 30 minutes
Rating
5(29,008)
Comments
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This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. For additional variations on the recipe, you might also enjoy this video.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

    Image of scraping up the fond at the bottom of a dutch oven when making beef stew.
  3. 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.

    Image of beef stew simmering in a dutch oven.

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FAQS

  1. Starches, like the flour, cornstarch and potatoes, thicken beef stew. Sometimes, beef cubes are coated in flour, then browned, leaving flour in the pan while sealing flour to the meat. When the meat is later simmered, that flour thickens the liquid as do potatoes, which release their starches as they cook. Cornstarch is often stirred with cold water into a slurry that's then simmered in the cooking liquid to thicken it.

Ratings

5 out of 5
29,008 user ratings
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Comments

Tom

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.

Roseanne L.

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.

Eric

Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor.

Doug W

Needs herbs, needs some extra color and flavor from tomato paste. Gave the meat a hard sear but the result was still a little insipid. A bit too much vinegar as well.

Hilary

Tasty. I prefer beef bourguignon and I wonder if it’s because of the lardons. Would be worth trying this again with a little bacon to see if that adds the taste and smokiness I feel like it’s missing. Otherwise quite good

Lesley

Good old Mulligan stew. To change it up, I sometimes use parsnips vs potatoes. They are better for you and freeze better as well. I add a small amount of frozen peas, at the end, as well. Even better, make a good pot roast and save the stock from it and use that as the base for your stew. Most seasonings are already in it and it's flavorful. No bullion needed and, if you're lucky, no extra seasoning needed either.

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