Forktionary

Beef Stew The Old Fashioned Way Recipe

Experience the rich, hearty flavors of home-style beef stew! This classic recipe uses readily available ingredients like blade steak, arm roast, or chuck roast (3 lbs total) for maximum tenderness. Customize it with your favorite seasonal vegetables – fresh or frozen – making it a perfect weeknight meal or comforting weekend dish. We provide a flexible base recipe, so feel free to add your own twist! No exotic ingredients needed, just simple goodness.

Prep Time 30 mins
Cook Time 165 mins
Calories 552.2 kcal
Protein 57g
Rating 5.0 (1 Reviews)
Beef Stew The Old Fashioned Way 111

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stew The Old Fashioned Way

  • Beef Roast
  • 2 tbsp olive oil
  • 1 tsp salt, 1/2 tsp black pepper
  • Onion
  • Garlic Cloves
  • Thyme
  • 1 cup red wine
  • Low Sodium Beef Broth
  • Hoisin Sauce
  • Bay Leaf
  • Carrots
  • Red Potatoes
  • Butter Beans
  • Green Beans
  • Frozen Corn
  • Frozen Green Pea
  • Diced Tomatoes
  • 1 tbsp cornstarch

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beef Stew The Old Fashioned Way? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beef Stew The Old Fashioned Way

  1. Dry 3 lbs of beef chunks (blade, arm, or chuck roast) and season generously with 1 tsp salt and 1/2 tsp black pepper.
  2. In batches, brown the beef in 2 tbsp olive oil over medium-high heat. Remove from pot and set aside.
  3. Add 1 large onion (chopped), 4 cloves garlic (minced), and 1 tsp dried thyme to the pot. Sauté until lightly browned (about 5 minutes).
  4. Deglaze the pot with 1 cup of red wine, scraping up any browned bits from the bottom.
  5. Add 4 cups beef broth, 2 tbsp hoisin sauce (or soy sauce), and 2 bay leaves to the pot.
  6. Return the beef to the pot. Cover and simmer for approximately 2 hours, or until the meat is fork-tender.
  7. Remove 1/4 cup of the stew liquid and set aside.
  8. Add 2 lbs potatoes (peeled and cubed), 1 lb carrots (chopped), 1 (15-ounce) can butter beans (drained and rinsed), 1 cup green beans (trimmed and halved), 1 cup frozen corn, 1 cup frozen peas, and 1 (28-ounce) can crushed tomatoes (optional) to the pot.
  9. Simmer until the vegetables are tender, about 30 minutes.
  10. In a small bowl, whisk 1 tbsp cornstarch into the reserved 1/4 cup of broth until smooth. Add to the pot, stirring constantly until the stew has thickened.
  11. Adjust seasonings (salt and pepper) to taste. Serve hot with crusty bread.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

23g

Fat

48g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables Fall Winter Stove Top One Dish Meal Seasonal Comfort Food Meat Roast Beef Taste Mood Equipment 4 Hours Or Less