Old Fashioned Beef Stew

READY IN: 3hrs 10mins
Recipe by Acerast

This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)

Top Review by Tess 2

Looks like I am the first to review this recipe. It was delicious. I made it in a cast iron dutch oven and cooked it in the oven (300 deg) as I do alot of things (huge fan of cast iron). I did make double sauce as I added more potatoes and carrots than the recipe called for. Peas and thyme and a splash of red wine was also added. I did not add the green beans. I did not have to thicken the sauce as everything really cooked down just right in the cast iron. This is indeed a good basic beef stew recipe that can easily be adjusted to suit individual tastes. Thanks for posting. Tess #2, another Hoosier from your neck of the woods.

Ingredients Nutrition


  1. Coat beef with flour, shaking off excess.
  2. In a large kettle, heat 2 tbsp oil over medium-high heat.
  3. Add beef and saute until browned about 6 minutes.
  4. Remove and transfer on a plate.
  5. In the same kettle, add 2 tbsp oil and add onion and mushrooms.
  6. Saute for for 6 minutes.
  7. Add garlic and saute for 1 minutes.
  8. Pour off fat.
  9. Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
  10. Bring to a boil.
  11. Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
  12. Add carrots, potatoes, and green beans.
  13. Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
  14. In a small bowl, mix cornstarch and cold water.
  15. Stir in stew.
  16. Bring to a boil for 1 minute.
  17. Sprinkle with parsley and serve.

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