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Old Fashioned Beef Stew

This recipe is straightforward making it perfect for busy nights when you need a no-fuss dinner option that’s both satisfying and delicious. Whether you’re a beginner in the kitchen or someone who cooks regularly, you’ll find this stew easy to make and absolutely delicious. It’s the kind of meal that brings everyone to the table with some crusty bread in hand for a rustic, old-fashioned classic dinner.

Why You’ll Love This Recipe

  • Classic comfort food, with maximum flavor.
  • Pearl onions are used for the best texture.
  • All cooked in one pot for easy cleanup.
  • Make-ahead and meal prep friendly.

Our Beef Stew has all of the old-fashioned elements you’d want along with all of the flavor. This is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices.

This stew boasts a deep, savory flavor balanced with subtle hints of sweetness and spice, courtesy of a blend of herbs and our not-so-secret ingredient: Worcestershire sauce. The beef becomes fork-tender, melting in your mouth with every bite.

Ingredient Notes

Overhead view of measured out beef, potatoes, tomato paste, carrots, onions, celery, and spices.

Beef: We recommend a simple stew meat which is cubed chuck roast. Most grocery stores offer stew meat, already cut, near the butcher department. You can cube your own chuck roast, or use a similar cut like bottom round, top round, and brisket.

Potatoes: Red potatoes and Yukon Gold potatoes hold up better in a stew than russet potatoes, and they don’t even need peeling! Russet potatoes can become grainy due to their high starch content.

Pearl Onions: Raw pearl onions are seasonal, but you can always find them in the frozen section at your local grocery store. They have a nice, mild flavor, are already peeled, and ready to add whole into this stew. If you can’t find these little gems, a regular chopped white onion will also work, but trust me, pearl onions are worth hunting down for their unique texture and flavor.


  • If the stew is too thin, add more cornstarch slurry and simmer until thickened.
  • For stew that’s too thick, slowly stir in additional beef broth until desired consistency is reached.
  • If the beef isn’t tender after the recommended cooking time, continue to simmer until it reaches the desired tenderness.
A close up view of a ladle of beef stew being scooped out of the pot.

Serving Suggestions

Serve this comforting stew with dinner rolls for dipping or a light green salad for a balanced meal. It’s perfect for a cozy family dinner, a potluck, or a gathering where you want to offer a warm, welcoming dish.

Tips from the Chef

  • Brown the beef well to develop deep flavors in the stew.
  • Cut vegetables into uniform, bite-sized pieces for even cooking.
  • Taste and adjust salt and pepper as needed before serving.

Storage & Reheating Instructions

Cool the stew completely before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat on the stove over medium heat, adding a little water or broth if necessary to adjust consistency.

more favorite Stew recipes

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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