The cold months are rushing in quicker than I would like them to, but at least they bring soup and stew season with them. The 1950’s housewife was a huge fan of soups and stews, because they were great for feeding a crowd and budget friendly.
Not only are most soups and stews inexpensive to make, but they can be made in a large batch and refrigerated or frozen for later. This old fashioned beef stew recipe is no exception. Simple to make and easy to enjoy, this beef stew pairs well with my old fashioned bacon muffins recipe!
Take a look below at this simple old fashioned beef stew recipe, and consider making up a batch for yourself this weekend. It is PACKED with vegetables, because hey, that is just how I like it! It is perfect for weeknights, lazy weekends, or whenever the craving for stew hits.
What is the best meat for beef stew?
The best meat for beef stew is chuck. Not only does it become very tender but it is also an inexpensive cut. Cuck comes from the front shoulder.
How can I thicken beef stew?
The easiest way to thicken beef stew is to brown the meat in flour as we suggest in the directions. I also think added a nice amount of veggies as this recipe calls for, helps a lot!
Should stew meat be browned?
Browning your meat prior to adding it to the stew can help thicken the final texture. You don’t want the beef stew watery, so browning the meat ahead of time will help.
RELATED: This old fashioned corn chowder recipe is another soup/stew recipe to add to your winter collection!
Old Fashioned Beef Stew Ingredients:
- stew meat
- beef stock
- green beans
- whole kernel corn
- salt and pepper
How to Make Old Fashioned Beef Stew:
- Season the meat (cubed) with salt and pepper. Sprinkle generously with flour.
- Melt butter in a skillet. Brown the meat on all sides over medium heat.
TIP: Don’t toss that beautiful, buttery, greasy liquid that is left in the pan. Go ahead and pour it right in with step #3 below. It adds so much flavor.
- In a pot, combine the browned stew meat and beef stock. Simmer for one hour.
- Add the carrots, potatoes, and onions and continue to simmer an additional 15-20 minutes.
- Add your canned vegetables including the peas, green beans, and corn. These won’t take long to heat through, so you only need to simmer an additionally 5-7 minutes after adding.
- Lower the heat and allow the stew to thicken. If it is not thickened to your liking you can add an additional teaspoon of flour to the mixture.
Helpful Tips for Homemade Beef Stew:
- If you stew is too thick, simply add another cup of beef stock or water and stir well.
- If too think, you can add a teaspoon of flour at a time until the stew thickens.
- If you are looking for a bread recipe to pair with this homemade beef stew recipe, you have to check out these bacon muffins!
Are you ready to give this stew a try? Print the recipe below so you can easily access it later!
- 1.5 pounds of stew meat
- 1/2 stick butter
- 4 cups of beef stock
- 4 medium sized potatoes, peeled and cubed
- 8 medium carrots, diced
- 1 medium onion, diced
- 1 can of green beans, drained
- 1 can of whole kernel corn, drained
- 1 can of peas, drained
- salt and pepper, to taste
1. Season the meat (cubed) with salt and pepper. Sprinkle generously with flour.
2. Melt butter in a skillet. Brown the meat on all sides over medium heat.
3. In a pot, combine the browned stew meat and beef stock. Simmer for one hour.
4. Add the carrots, potatoes, and onions and continue to simmer an additional 15-20 minutes.
5. Add your canned vegetables including the peas, green beans, and corn. These won't take long to heat through, so you only need to simmer an additionally 5-7 minutes after adding.
6. Lower the heat and allow the stew to thicken. If it is not thickened to your liking you can add an additional teaspoon of flour to the stew. Mix well.