Old Fashioned Beef Stew – Indulge in the comforting flavors of a classic dish with our Old Fashioned Beef Stew recipe. This hearty stew is a labor of love that will fill your home with irresistible aromas and warm your soul with every spoonful. Tender chunks of beef, wholesome vegetables, and a rich broth come together in perfect harmony, making this stew a go-to recipe for chilly evenings or whenever you crave a satisfying meal. Join us on a culinary journey as we share the story of how this recipe has become a beloved tradition in our family.
There’s something truly magical about the way food can create cherished memories and bring loved ones closer. For us, Old Fashioned Beef Stew has become a symbol of togetherness and comfort. It all started when my husband, John, first tasted this stew at a cozy countryside inn during our honeymoon. The rich flavors and heartwarming experience left an indelible mark on us.
Determined to recreate that unforgettable dish, we embarked on a culinary adventure. After countless trials and adjustments, we finally perfected our own version of the Old Fashioned Beef Stew. Now, it has become a staple in our household, reminding us of that romantic getaway and the joy of sharing a meal with those we hold dear. Every time I prepare this stew, it brings a smile to John’s face, and I’m reminded of how lucky I am to have him by my side.
Why This Hearty Old Fashioned Beef Stew Recipe?
- Wholesome Ingredients: Succulent cubed beef, Yukon Gold potatoes, carrots, celery, and onions create a harmonious medley of flavors and textures that will leave you craving more.
- Aromatic Spices: Fragrant rosemary and parsley infuse the stew with a delightful aroma, elevating it to new heights of deliciousness.
- Savory Beef Bouillon Base: Better than Bouillon adds depth and richness to the broth, providing a robust foundation for the stew’s flavors.
- Family-Friendly: This recipe is perfect for families, as even the pickiest eaters won’t be able to resist the tender beef and perfectly cooked vegetables.
- Comfort in Every Bite: With each spoonful, you’ll experience the warmth and comfort that only a homemade stew can provide.
Ingredients:
- 2 lbs. beef stew meat, cut into bite-sized cubes (907g)
- 3 tbsp. vegetable oil (choose an oil with a high smoke point)
- 4 tsp. beef bouillon base (such as Better than Bouillon – adjust amount for 4 cups of water)
- 4 cups water
- 1 tsp. dried rosemary
- 1 tsp. dried parsley
- 1/2 tsp. ground black pepper
- 3 large potatoes, peeled and cubed (Yukon Gold potatoes work wonderfully)
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1 large onion, chopped
- 2 tsp. cornstarch
- 2 tsp. cold water
Directions:
In a Dutch Oven or large, heavy-bottom pot, heat the vegetable oil over medium heat.
Brown the beef in batches, ensuring all sides are evenly cooked. Transfer the browned beef to a plate.
Dissolve the beef bouillon base in hot water and add it to the pot, carefully placing the beef and any accumulated juices back into the pot.
Add the rosemary, parsley, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the beef for an hour, stirring occasionally to prevent sticking.
Meanwhile, prepare the vegetables by washing and cutting them into bite-sized pieces.
In a small bowl, create a slurry by whisking together the cornstarch and cold water until smooth.
After the hour of simmering, add the prepared vegetables and the cornstarch slurry to the pot. Stir well to combine.
Cover the pot and let the stew simmer for another hour, stirring occasionally.
Once the beef is tender and the vegetables are cooked to perfection, remove the pot from the heat.
Serve the Old Fashioned Beef Stew hot in bowls, savoring each spoonful of nourishing goodness.
Notes:
- Feel free to customize the stew by adding other vegetables like peas or green beans.
- For a thicker broth, increase the amount of cornstarch in the slurry.
- This stew tastes even better when prepared a day in advance, allowing the flavors to meld together.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for future enjoyment.
Indulging in a steaming bowl of Old Fashioned Beef Stew is like wrapping yourself in a cozy blanket on a chilly day. This recipe has a special place in our hearts, as it embodies the warmth, comfort, and togetherness that we cherish in our family. The tender beef, aromatic herbs, and vibrant vegetables come together to create a symphony of flavors that will delight your taste buds and soothe your soul.
Whether you’re seeking a nourishing meal for a family dinner, a dish to impress your guests, or simply a comforting homemade remedy, this Old Fashioned Beef Stew will exceed your expectations. It has the power to bring people together, create lasting memories, and remind us of the simple joys in life.
So, gather your loved ones around the table, ladle this heartwarming stew into their bowls, and let the aroma fill the air as you create your own beautiful memories. With each bite, savor the love and care that goes into preparing this timeless classic. It’s more than just a recipe; it’s a reminder of the joy that sharing good food brings.
FAQs
Is it necessary to brown the beef before cooking the stew?
Yes, browning the beef adds depth of flavor to the stew and helps seal in the juices, resulting in tender and succulent meat.
Can I use a different type of bouillon base?
Absolutely! While we recommend Better than Bouillon, you can use any beef bouillon base of your choice. Just adjust the quantity according to the amount of water used.
Can I substitute fresh herbs for dried ones?
Definitely! If you have fresh rosemary and parsley on hand, feel free to use them instead. Keep in mind that the flavor intensity may vary, so adjust the quantity to your taste.
Can I make this stew in a slow cooker?
Absolutely! Simply follow the recipe until Step 5, then transfer everything to a slow cooker. Cook on low heat for 6-8 hours or high heat for 4-6 hours, until the beef and vegetables are tender.
Can I freeze the leftovers?
Yes, this stew freezes well. Store the leftovers in airtight containers or freezer bags, and they can be kept for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Old Fashioned Beef Stew
Ingredients
- 2 lbs. beef stew meat cut into bite-sized cubes (907g)
- 3 tbsp. vegetable oil choose an oil with a high smoke point
- 4 tsp. beef bouillon base such as Better than Bouillon - adjust amount for 4 cups of water
- 4 cups water
- 1 tsp. dried rosemary
- 1 tsp. dried parsley
- 1/2 tsp. ground black pepper
- 3 large potatoes peeled and cubed (Yukon Gold potatoes work wonderfully)
- 4 carrots cut into 1-inch pieces
- 4 stalks celery cut into 1-inch pieces
- 1 large onion chopped
- 2 tsp. cornstarch
- 2 tsp. cold water
Instructions
- In a Dutch Oven or large, heavy-bottom pot, heat the vegetable oil over medium heat.
- Brown the beef in batches, ensuring all sides are evenly cooked. Transfer the browned beef to a plate.
- Dissolve the beef bouillon base in hot water and add it to the pot, carefully placing the beef and any accumulated juices back into the pot.
- Add the rosemary, parsley, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
- Simmer the beef for an hour, stirring occasionally to prevent sticking.
- Meanwhile, prepare the vegetables by washing and cutting them into bite-sized pieces.
- In a small bowl, create a slurry by whisking together the cornstarch and cold water until smooth.
- After the hour of simmering, add the prepared vegetables and the cornstarch slurry to the pot. Stir well to combine.
- Cover the pot and let the stew simmer for another hour, stirring occasionally.
- Once the beef is tender and the vegetables are cooked to perfection, remove the pot from the heat.
- Serve the Old Fashioned Beef Stew hot in bowls, savoring each spoonful of nourishing goodness.
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