Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing after resting overnight. Reheat gently and taste before serving.

Can I use other cuts of beef?

You can. Chuck is ideal because it becomes tender and juicy. Brisket will also work but watch the cooking time and cut against the grain. Stew meat from the store may include leaner cuts; give it a bit more time to soften.

Is a slow cooker or stovetop better?

Both work. A stovetop Dutch oven gives you more control and a slightly deeper crust from searing. A slow cooker gives you ease and the same soulful results if you brown the meat first.

How do I avoid mushy vegetables?

Cut vegetables uniformly and add them based on how soft you want them. Potatoes and carrots differ in density; adding potatoes later preserves their shape.

Can I thicken without flour?

Yes. Mash a few potato pieces into the broth or use a cornstarch slurry. Simmering uncovered to reduce the liquid is another clean way to thicken naturally.

Easy Classic Old Fashioned Beef Stew 2026

Name: Classic Old Fashioned Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 4 cups beef broth; 4 medium carrots, sliced; 3 medium potatoes, cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons vegetable oil

Description

A warm and hearty beef stew that brings comfort and memory, perfect for family gatherings.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
4 cups beef broth
4 medium carrots, sliced
3 medium potatoes, cubed
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons vegetable oil

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Instructions

Heat the vegetable oil in a large pot over medium-high heat.
Sear the beef cubes in batches until browned, then set aside.
In the same pot, sauté onion and garlic until softened.
Add the tomato paste and cook for a minute until darkened.
Return the beef to the pot and stir to combine.
Add beef broth, carrots, potatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
Remove bay leaf before serving and adjust seasoning as needed.

Notes

This stew improves with time; it tastes even better the next day after resting. Serve with warm biscuits or crusty bread.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 550mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg