Old-Fashioned Beef Stew(From 1975 Edition)
A hearty, classic beef stew with tender chunks of chuck, flavorful vegetables, and peas, perfect for comforting family dinners and cold weather gatherings.
Ingredients
Instructions
- Cut the beef into 1 1/2-inch cubes and roll the pieces in a mixture of flour, salt, pepper, and paprika.
- Brown the coated meat in fat or oil in a large pot.
- Add chopped onion and cook until browned.
- Sprinkle remaining flour mixture over the meat and continue to brown.
- Add enough hot water to cover the ingredients.
- Simmer the stew for 2 hours.
- Add the small white onions, carrots, and potatoes to the stew (but not peas) and cook for 35 minutes.
- Add the peas and cook until tender, about 10 minutes if frozen.
- Stir in chopped parsley and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine while simmering the stew. You can substitute boneless chuck with brisket or round for a different texture. If you want a thicker stew, mash a few potatoes into the broth towards the end of cooking. Fresh herbs like thyme or rosemary can also enhance the flavor profile of this dish.
Serving Suggestions
Serve this hearty beef stew with crusty bread or over a bed of fluffy rice. A light side salad, such as Tomato Corn Salad(10 Minutes To The Table), complements the rich flavors well. For a complete meal, pair it with a glass of red wine or a refreshing drink like Quick And Easy Apricot Punch.
Storage & Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if it appears too thick. You can also reheat in the microwave, covered, in short bursts, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Beef Stew(From 1975 Edition) contains roughly 2099 calories, with 67g protein, 355g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (377% of the Daily Value), vitamin A (333% of the Daily Value), and vitamin C (254% of the Daily Value). Note that it is relatively high in sodium, at 1335mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and onions as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender. Add the peas in the last 30 minutes of cooking.
What vegetables can I add to the stew?
Feel free to customize your stew with additional vegetables such as celery, bell peppers, or even mushrooms. Just be sure to adjust the cooking time accordingly, as denser vegetables like carrots and potatoes will take longer to cook than softer additions like peas or bell peppers.
How can I make this stew gluten-free?
To make this beef stew gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Be sure to check that your broth and any other ingredients are also gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).