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Home Dishes & Beverages Stews Beef Stews

Old-Fashioned Beef Stew

Name: Old-Fashioned Beef Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 servings.
Ingredients: 1 tablespoon canola oil; 1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes; 1 large onion, chopped; 5 cups water; 1 teaspoon seasoned salt; 1/2 teaspoon pepper; 2 to 3 teaspoons salt, optional; 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes; 5 medium carrots, cut into 1/4-inch slices; 1 medium rutabaga, peeled and cut into 1/2-inch cubes; 1 cup sliced celery (1/2-inch pieces); 1/2 medium head cabbage, finely sliced; 1/4 cup all-purpose flour; 3/4 cup cold water; 2 teaspoons browning sauce, optional

2 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 2-1/2 hours

Makes

8 servings

Updated: Jan. 25, 2023

This rich, hearty old-fashioned beef stew recipe has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. —Anne Heinonen, Howell, Michigan

Old-Fashioned Beef Stew Recipe photo by Taste of Home

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Ingredients

1 tablespoon canola oil
1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Directions

In a Dutch oven heat oil over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add potatoes, carrots, rutabaga, celery and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. Combine flour, cold water and, if desired, browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes.

Old-Fashioned Beef Stew Tips

Can you use other cuts of beef to make old-fashioned beef stew?

The best cuts of meat for stew are leaner cuts, such as chuck or shoulder cuts, that also have some fat marbling for flavor. Lean cuts come from parts of the animal that have lots of muscle, such as the legs. To learn all about the best cuts of meat for a stew, we’ve got you covered!

Can you make this old-fashioned beef stew recipe in a slow cooker?

Absolutely! This slow-cooker beef stew is the perfect option if you're looking for a recipe that allows you to set it and forget it.

Can you freeze old-fashioned beef stew?

Yes; in fact, stews are great for this very reason. Make a double batch and freeze the stew for future meals. If you plan to freeze right away, place the stew in a heavy-duty airtight container, then leave a 1/2-in. of headspace to allow for expansion in the freezer. Stews can be kept frozen for up to 3 months. You also can store the stew in an airtight container in the refrigerator for up to 5 days.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1-1/2 cups: 347 calories, 13g fat (4g saturated fat), 74mg cholesterol, 289mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.