Old-Fashioned Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1/4 teaspoon freshly ground pepper; 1 pound beef stewing meat, trimmed and cut into inch cubes; 5 teaspoons vegetable oil; 2 tablespoons red wine vinegar; 1 cup red wine; 3 1/2 cups beef broth, homemade or low-sodium canned; 2 bay leaves; 1 medium onion, peeled and chopped; 5 medium carrots, peeled and cut into 1/4-inch rounds; 2 large baking potatoes, peeled and cut into 3/4-inch cubes; 2 teaspoons salt

By Molly O'Neill

Updated Jan. 21, 2025

Old-Fashioned Beef Stew — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 2 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Rating: 5(25,883)
Comments: Read comments

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. For additional variations on the recipe, you might also enjoy this video.

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Ingredients

Yield:4 servings

¼cup all-purpose flour
¼teaspoon freshly ground pepper
1pound beef stewing meat, trimmed and cut into inch cubes
5teaspoons vegetable oil
2tablespoons red wine vinegar
1cup red wine
3½cups beef broth, homemade or low-sodium canned
2bay leaves
1medium onion, peeled and chopped
5medium carrots, peeled and cut into ¼-inch rounds
2large baking potatoes, peeled and cut into ¾-inch cubes
2teaspoons salt

Ingredient Substitution Guide

Preparation

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Step 1
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Step 2
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Step 3
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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FAQS

Starches, like the flour, cornstarch and potatoes, thicken beef stew. Sometimes, beef cubes are coated in flour, then browned, leaving flour in the pan while sealing flour to the meat. When the meat is later simmered, that flour thickens the liquid as do potatoes, which release their starches as they cook. Cornstarch is often stirred with cold water into a slurry that's then simmered in the cooking liquid to thicken it.

Ratings

5 out of 5

25,883 user ratings

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Comments

Roseanne L.7 years ago

I like to use the paper bag method for dusting meat.
Put flour and seasonings and meat, chicken, etc in paper bag, fold closed and shake. One less utensil to clean and even coating.

Tom7 years ago

After browning the beef sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.

Eric7 years ago

Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor.

Marge Anderson3 weeks ago

Wholesome, comforting, a bit boring. Would be enlivened with the addition of peas and beer.

Neva1 month ago

I’ve made this recipe many times, I’ve found that adding some minced anchovies to the beef as it simmers adds real depth. Love it! :)

Elandel1 month ago

This stew is ok but you really need to add a lot more seasoning! Salt and pepper is not enough. I added a large clove of minced garlic, parsley, herbes de Provence, and thyme. I also added some coarse chopped mushrooms and some frozen peas for the last ten minutes of cooking. We enjoy it served over crusty French bread chunks or plain macaroni.

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