Old-Fashioned Beef Stew with Root Vegetables
A classic slow-cooked beef stew built on deep browning and patient simmering. Tender chunks of chuck roast meld with carrots, potatoes, and onions in a savory broth enriched by beef bones and Worcestershire. The flour coating creates a light thickener as the meat cooks. Serve in bowls with crusty bread for a warming family dinner, especially suited to cool weather. This version prioritizes browning technique and long, gentle cooking for maximum flavor extraction.
Ingredients
- ⅓ cup all-purpose flour, for coating
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 lbs stewing beef or chuck roast, cut into bite-sized cubes
- 1 to 2 lbs beef bones with marrow(optional)
- 2 to 4 tablespoons, canola oil
- 10 to 12 cups, beef broth or water
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire saucesoy sauce1:1condimentsubstituteadds glutenadds soy
adds umami and saltiness, omit extra salt
Full guide → - 1 large onion, diced into 3/4 inch pieces
- 2 bay leaves
- ¼ teaspoon ground allspice
- 12 carrots, peeled and cut into bite-sized pieces
- 4 potatoes, peeled and cut into bite-sized pieces
Instructions
- 1
Mix flour, salt, and pepper in a ziplock bag.
- 2
Add beef cubes in batches and shake to coat evenly. Remove and set aside.
- 3
Heat oil in a large Dutch oven or heavy-bottomed pot with lid.
- 4
Brown beef bones on all sides. Remove and set aside.
- 5
Add more oil if needed and heat until very hot.
- 6
Add beef cubes in small batches without crowding. Brown on all sides and remove.
- 7
Return bones and beef to pot. Pour in boiling broth or water carefully, standing back from steam.
- 8
Stir in lemon juice, Worcestershire sauce, bay leaves, and allspice.
- 9
Lower heat, cover, and simmer until meat is tender, about 1 1/2 to 2 hours.
- 10
Add onion, carrots, and potatoes. Cook covered until vegetables are fork-tender, 30 to 45 minutes.
- 11
Remove and discard bones.
- 12
Thicken with flour slurry if desired. Serve hot.
Tips
Brown beef in small batches without crowding the pot. This allows steam to escape and meat to caramelize properly, building deep flavor foundation.
Save beef bone marrow fat released during browning. It adds richness to the braising liquid and enhances mouthfeel without additional oil.
A flour slurry made from equal parts flour and cold water stirred at the end thickens gently without lumps. Simmer 2-3 minutes after adding.
Good to Know
Refrigerate in airtight container up to 4 days. Cool to room temperature before storing. Flavor improves after 1 day.
Prepare through step 7 and refrigerate up to 24 hours before adding vegetables. Fully cooked stew freezes up to 3 months in freezer-safe containers. Thaw overnight in refrigerator.
Ladle into wide bowls. Serve with crusty bread, dinner rolls, or over egg noodles. Add fresh parsley if desired.
Common Mistakes
Crowd beef during browning to avoid steaming instead of caramelizing
Skip initial bone browning to avoid missing marrow fat and depth
Use thin-bottomed pot to avoid uneven heat and scorching
Substitutions
adds umami and saltiness, omit extra salt
Full guide →FAQ
Can I use a different cut of beef?
Yes. Use chuck shoulder, brisket point, or bottom round. Avoid lean cuts like sirloin; they become tough. Fattier cuts like chuck roast are ideal. All require similar cooking time.
What if I don't have beef bones?
Omit them. The stew will be lighter. To replace marrow fat flavor, increase canola oil by 1 tablespoon or add 1/2 teaspoon tomato paste for umami depth.
How long does beef stew keep in the freezer?
Up to 3 months in airtight freezer-safe containers. Thaw overnight in refrigerator before reheating gently on stovetop over low heat, stirring occasionally, for 15-20 minutes.