Thisclassic stovetopOld Fashioned Beef Stew Recipefeaturing tender chunks of beef roast, carrots, and potatoes,is the epitome of comfort food. It is what you want to come home to after a long, busy day.

blue dutch oven with beef stew in it, looking from the top down, sitting on a cutting board garnished with chopped greens.

First, I want to let you know that It will take a few hours to get the beef to just the right amount of tenderness. I promise you it is worth it, though. This is a basic beef stew recipe that begins by searing chunks of beef roast, and once they are nice and tender, it is time to add the potatoes and carrots. Thelonger the flavors marinate together the betteron this classic stew recipe.

The most popular meat for beef stew is a chuck roast. I use this most often. When I see chuck roasts on sale, I alwayssnag one or two to freeze and use later.If you want to get really fancy or if you are serving this stew for a special occasion, you could use ribeye. Watch for 4-inch ribeyes to be on sale during the holidays. It makes a great stew.

two bowls of hearty and traditional beef stew with a spoon.

Why You’ll Love This old fashioned beef stew recipe

Total Comfort:This is a classic old fashionedbeef stew recipe that isthe essence of comfort food. It is warm, hearty, full of vegetables, and has a big flavor. You are going to love it!
Flexible Timing:There isa lot of flexibility when it comes to the cooking time.It can take anywhere from 2 to 4 hours, depending on how you choose to prepare the stew.
Budget Meat:Chuck roast is oftenmore affordable than other cuts of meatand is often on sale around the holidays!

🍽️ My mom always made a big pot ofhomemade stewor soup on the first cool day of the Fall season!

Recipe Ingredients

Boneless chuck roast
Onions –yellow
Celery
Tomato paste
Red wine –White grape juice can be substituted
Beef broth
Potatoes
Carrots
Seasonings –salt, pepper, dried rosemary, thyme, bay leave and garlic cloves

See the recipe card below for full information on ingredients and quantities.

ingredients for beef stew on a cutting board potato carrots celery onion and beef.

How to Make Homemade Beef Stew

Season your beef and sear it in the hot pan. When it’s cooked, add the flavor builders.
Deglaze the pan, add broth, and seared beef back into the pan. Add your seasonings.
Cover and cook over medium-high heat for as long as you can, then add potatoes and carrots and simmer.
Enjoy hot and sop up the brothy gravy with crust bread (sourdoughorbaguettepreferred).

Recipe FAQs

Why is my stew meat tough?

If you don’t cook your stew meat long enough, it will be tough. Don’t rush the process. A chuck roast takes a few hours to become tender, and trust me when I say it is worth the wait!

Why is chuck roast so much cheaper than other cuts of beef?

Chuck roast is more affordable than other cuts of meat (although not as affordable as it once was) because it is leaner, so it tends to be more tough.

What type of potatoes are best for beef stew?

You want to use a potato that is low in starch and will keep its shape. Yukon or red potatoes are both good options. I like to use Yukon gold potatoes because they have a thin peel and don’t require peeling prior to being added to the stew.

Why is my beef stew so watery?

You used the wrong recipe or didn’t let it cook long enough! This recipe uses tomato paste to help thicken the stew, and the long cooking time gives the stew time to evaporate some of the water and the starch in the potatoes, breaking down and thickening the stew. In the notes of the recipe, you can also read about how to add cornstarch to your stew if you want it even thicker. There is no runny beef stew here!

How long does beef stew last in the fridge?

Homemade beef stew will typically last 3-4 days when stored properly in an airtight container in the refrigerator. For best results, let the stew cool completely before transferring it to storage containers, but don’t leave it at room temperature for more than 2 hours. If you want to keep it longer, beef stew freezes well for up to 3 months.

Expert Tips

Red Wine Sub:White grape juice is a great substitute for red wine in beef stew!
Side Ideas:Looking for a good side dish for this recipe?You can’t go wrong with bread!Tryrolls,cornbread, acrusty sourdough loaf, or abaguette. If company is coming over, I also like to serve my beef stew with a green salad.
Vege Additions:Add some green vegetables,such as frozen green beans or peas, to this recipe at the end of cooking time. Just let them cook long enough to heat through.
Smaller Pieces:If you need to have your dinner ready quicker,cut your potatoes and carrots into smaller piecesso that they cook faster.

blue dutch oven with beef stew in it, looking from the top down, sitting on a cutting board.

How to Freeze Beef Stew

To freeze beef stew, first allow it tocool completelyto room temperature (but don’t leave it out for more than 2 hours).

Transfer the leftovers to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion during freezing. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.

Label the containers with the date and contents, then store in the freezer forup to 3 months.

Reheating Instructions:When ready to use, thaw overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave until steaming hot.

Other Comforting Beef Stews & Soups to Try

Cold weather seasons are just made better with classic beef soups & stews! I probably serve one of these recipes once a week during Fall and Winter, and my family has never complained.