What cut of beef is best for Old Fashioned Beef Stew?

For the best results, choose a well-marbled beef cut such as beef chuck roast. The fat and connective tissue in chuck melt slowly during simmering, making the meat tender and juicy instead of dry or tough. Pre-packaged “stew meat” can work — but it often lacks sufficient marbling.

How long should I simmer the stew to get tender beef?

You should simmer the stew at a gentle low simmer until the beef becomes fork-tender, which often takes about 1 to 1.5 hours after adding liquids. If the meat isn’t quite tender after 45 minutes, simply continue simmering and add a bit more broth or water as needed.

Can I make beef stew in a slow cooker or Instant Pot instead of stovetop?

Yes — you can. First, sear the beef in a skillet for flavor, then transfer it with the vegetables, broth, and aromatics to your slow cooker or Instant Pot. Cook on low in a slow cooker for several hours, or follow your pressure-cooker’s instructions for stew. This approach works well when you want a more hands-off method.

How do I thicken the stew broth without making it gloopy?

To get a rich, velvety broth, you can rely partly on the natural starch from potatoes. If you prefer a slightly thicker consistency, stir in a small amount of cornstarch (or arrowroot) slurry near the end of cooking — adding a little at a time — rather than dumping flour directly. This helps avoid a pasty texture while still giving a hearty sauce feel.

Old Fashioned Beef Stew – 7 Powerful Tips for Incredible Flavor

Description

A comforting, hearty Old Fashioned Beef Stew made with tender beef chuck, slow-simmered vegetables, and a rich, savory broth—perfect for cold evenings and family meals.

Ingredients

Scale

2 pounds beef chuck, cubed
3 large carrots, sliced
2 cups potatoes, diced
1 large onion, chopped
2 celery stalks, sliced
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups beef broth
2 tablespoons flour
2 tablespoons oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf

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Instructions

Sear the beef in a hot pan until browned on all sides.
Sauté onions, celery, and garlic in the same pot.
Stir in tomato paste and cook briefly to deepen flavor.
Pour in broth and return beef to the pot.
Add thyme and bay leaf, then bring to a simmer.
Once meat begins to soften, add carrots and potatoes.
Simmer until beef becomes tender and vegetables are cooked through.
Adjust seasoning and thickness as desired.

Notes

Sear beef in batches to prevent steaming.
Simmer gently to avoid tough meat.
Use cornstarch slurry for thicker broth if preferred.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 0
Sugar: 0
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 0
Cholesterol: 0