Classic Beef Stew

Here’s a classic old-fashioned beef stew recipe that’s hearty, flavorful, and perfect for a cozy meal. It’s simple, uses basic ingredients, and simmers slowly for tender beef and rich flavors.

Ingredients

2 lbs stew meat or a beef chuck roast, cut into 1-inch cubes

1/2 cup freshly-milled soft wheat flour (or all-purpose)

3 tbsp beef tallow

1 medium onion, chopped

4 cloves garlic, minced

5 cups beef broth 

3 tbsp tomato paste

1 bay leaf

1 tbsp dried oregano or thyme

4 medium carrots, peeled and cut into round slices

1/2 cup of frozen or fresh green beans

1 cup of butternut squash, cubed

3 medium potatoes (Sweet Potatoes, Yukon Gold, etc. ), peeled and cut into 1-inch cubes

Salt and pepper, to taste

1 tbsp Arrowroot powder (or cornstarch) mixed with water to make a slurry

Fresh parsley, chopped (for garnish)

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Instructions

1.  Prep the Beef: Pat beef cubes dry with paper towels. In a bowl, toss beef with flour, salt and pepper, until evenly coated.

2.  Brown the Beef: Heat 2 tbsp of tallow in a large Dutch oven or heavy pot over medium-high heat. Add more tallow, if needed. Transfer browned beef to a plate and set aside. 

3.  Cook Aromatics: In the same pot, add more tallow, if needed and sauté onion until translucent, about 4-5 minutes. Add garlic and cook for less than a minute, avoiding it to burn.

4.  Deglaze and Build Broth: Stir in tomato paste and cook for 1-2 minutes. Scrape down the browned bits of meat from the pot. Add beef broth, bay leaf, oregano and more salt and pepper, if needed. Return beef to the pot.

5.  Simmer the Stew: Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour, stirring occasionally.

6.  Add Vegetables: Now, add carrots, potatoes, squash and green beans. Cover and simmer for another 45-60 minutes, or until beef and vegetables are tender. Remove bay leaf. 

8.  Serve: Ladle into bowls, garnish with parsley, and serve with crusty bread, a slice of cornbread or over mashed potatoes, if desired.

Tips

Beef Choice: Chuck roast is ideal for its marbling, which becomes tender when slow-cooked. I enjoy using these 1 lb. packages of grass-fed/grass-finished stew meat.  

Make Ahead: Stew tastes even better the next day as flavors meld. Refrigerate for up to 3 days or freeze for up to 3 months.

Thickening: If you prefer a thicker stew, stir in a slurry of 1 tbsp arrowroot powder near the end. Just add water to the arrowroot (or cornstarch) and make a white liquid. It will thicken up the stew.

Slow Cooker Option: Brown beef and sauté onions/garlic as directed, then transfer to a slow cooker with remaining ingredients. Cook on low for 8 hours or high for 4-5 hours.

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1.  Hearty and Nourishing: The rich, savory broth, tender beef, and vegetables like potatoes, squash and carrots create a filling and nutritious meal that feels like a warm hug, satisfying both physical hunger and emotional cravings.

2.  Warmth and Coziness: Served hot, often after slow simmering, beef stew provides literal warmth, making it especially comforting in cold weather. 

3.  Familiarity and Nostalgia: For many, beef stew is tied to childhood memories, family gatherings, or home-cooked meals. Its traditional, simple ingredients evoke a sense of home and stability.

4.  Aroma and Sensory Appeal: The slow-cooking process fills the kitchen with inviting smells of beef, herbs, and vegetables, stimulating appetite and creating a cozy atmosphere even before eating.

5.  Versatility and Accessibility: Made with affordable, staple ingredients, beef stew feels approachable and unpretentious, resonating with a wide range of people across cultures.

Nutrition Facts

Grass-fed beef: Higher in omega-3s, CLA, vitamin E, and beta-carotene than grain-fed. Excellent heme iron/zinc source.

Butternut squash: Dense in vitamin A (beta-carotene) and vitamin C; low-calorie carb source.

Sweet potatoes: Top-tier vitamin A, potassium, and fiber; natural sweetness with low GI.

Green beans: High vitamin K and fiber; low-calorie vegetable with antioxidants.

Bone broth: Rich in collagen-derived amino acids (glycine, proline); electrolytes (varies by recipe). Calorie/protein content depends on fat skimming and concentration.

Items Used in This Recipe

Dutch Oven (My favorite and is so light to carry)

Ladle

Pretty Brown Vintage Bowls

Grass-Fed Beef

Fresh-milled Flour and Grains

Grain Mill

Resources

Nogoy KMC, Sun B, Shin S, Lee Y, Zi Li X, Choi SH, Park S. Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication. Food Sci Anim Resour. 2022 Jan;42(1):18-33. doi: 10.5851/kosfa.2021.e73. Epub 2022 Jan 1. PMID: 35028571; PMCID: PMC8728510.

Armesto J, Rocchetti G, Senizza B, Pateiro M, Barba FJ, Domínguez R, Lucini L, Lorenzo JM. Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic). Food Res Int. 2020 Jun;132:109052. doi: 10.1016/j.foodres.2020.109052. Epub 2020 Feb 3. PMID: 32331650.

Oloniyo RO, Omoba OS, Awolu OO, Olagunju AI. Orange-fleshed sweet potatoes composite bread: A good carrier of beta (β)-carotene and antioxidant properties. J Food Biochem. 2021 Mar;45(3):e13423. doi: 10.1111/jfbc.13423. Epub 2020 Aug 18. PMID: 32812248.

Classic Beef Stew

Here’s a classic old-fashioned beef stew recipe that’s hearty, flavorful, and perfect for a cozy meal. It’s simple, uses basic ingredients, and simmers slowly for tender beef and rich flavors.

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Servings: 8 bowls

Ingredients Method Notes

Ingredients

  

• 1/2 cup Fresh-milled soft white wheat flour (or all-purpose)
• 2 lbs Grass-fed stew meat
• 3 tbsp Beef tallow
• 1 Yellow onion, medium (chopped)
• 4 Cloves of garlic (minced)
• 5 cups Beef bone broth
• 3 tbsp Tomato paste
• 1 Bay leaf
• 1 tbsp Dried oregano or thyme
• 4 Carrots, medium (sliced)
• 1/2 cup Green beans (frozen or fresh)
• 1 cup Butternut squash (cubed)
• 3 Sweet potatoes or yellow gold potatoes (cubed)
• Salt and pepper (to taste)
• 1 tbsp Arrowroot powder (or cornstarch) mixed with water (to make a slurry)

Method

 

1. Pat beef cubes dry with paper towels. In a bowl, toss beef with flour, salt and pepper, until evenly coated.
2. Heat 2 tbsp of tallow in a large Dutch oven or heavy pot over medium-high heat. Add more tallow, if needed. Transfer browned beef to a plate and set aside.
3. In the same pot, add more tallow, if needed and sauté onion until translucent, about 4-5 minutes. Add garlic and cook for less than a minute, avoiding it to burn.
4. Stir in tomato paste and cook for 1-2 minutes. Scrape down the browned bits of meat from the pot. Add beef broth, bay leaf, oregano and more salt and pepper, if needed. Return beef to the pot.
5. Bring to a boil, then reduce to a low simmer. Cover and cook for hour, stirring occasionally.
6. Now, add carrots, potatoes, squash and green beans. Cover and simmer for another 45-60 minutes, or until beef and vegetables are tender. Remove bay leaf.
7. Ladle into bowls, garnish with parsley, and serve with crusty bread, a slice of cornbread or over mashed potatoes, if desired.

Notes

Beef Choice: Chuck roast is ideal for its marbling, which becomes tender when slow-cooked. I enjoy using these 1 lb. packages of grass-fed/grass-finished stew meat.  

Make Ahead: Stew tastes even better the next day as flavors meld. Refrigerate for up to 3 days or freeze for up to 3 months.

Thickening: If you prefer a thicker stew, stir in a slurry of 1 tbsp arrowroot powder near the end. Just add water to the arrowroot (or cornstarch) and make a white liquid. It will thicken up the stew.

Slow Cooker Option: Brown beef and sauté onions/garlic as directed, then transfer to a slow cooker with remaining ingredients. Cook on low for 8 hours or high for 4-5 hours.

I hope you enjoy this Classic Beef Stew. It will be perfect for those gathered around the fire or reheat for a quick week night meal. Tag me over on Instagram if you make it. I’d love to see yours!

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.