Old-Fashioned Homemade Beef Stew
Beef shanks and stewing beef team up to make this a full-flavored beef stew. The shanks add old-fashioned flavor to the stew. Vegetables include potatoes, rutabaga, and carrots.
This old-fashioned beef stew gets its deep, rich flavor from beef shanks simmered slowly with onions. The long cooking time extracts incredible taste from the bones and connective tissue, creating a broth that’s full-bodied and comforting. It’s the kind of stew that fills the house with warmth and makes you look forward to dinner all afternoon.
Rutabaga, carrots, and potatoes give the stew hearty texture and classic character. The combination of browned stewing beef and tender shank meat makes every bite satisfying. This is a timeless, cold-weather recipe that’s perfect for a cozy weekend meal.
Serve the beef stew with some crusty bread, like this bread machine focaccia, or these easy butter swim biscuits. Refrigerate leftovers and enjoy the stew for lunch the next day!
What You’ll Like About This Dish
Deep, old-fashioned flavor. Beef shanks give the broth richness that you can’t get from boneless cuts alone.
Hearty and satisfying. Root vegetables and tender beef make this a complete one-pot meal.
Great for weekends. Long simmering time means hands-off cooking while the stew builds flavor.
Classic comfort food. A nostalgic, traditional recipe that never disappoints.
Ingredient Notes
- Beef shanks – Provide exceptional flavor from the bones and marrow.
- Stewing beef – Browning adds depth and texture to the stew.
- Onions – Cook down into the broth and enhance the savory base.
- Rutabaga – Adds sweetness and a slightly earthy flavor.
- Carrots – Classic stew vegetable that softens nicely.
- Potatoes – Russets or gold potatoes both work well.
- Flour – Helps thicken the stew if you choose to use it.
- Parsley – Brings freshness at the end.
Steps to Make Old-Fashioned Homemade Beef Stew
- Simmer the beef shanks and onions until the meat is tender.
- Remove the meat from the bones, dice it, and return it to the pot.
- Season and flour the stewing beef, then brown it in a skillet.
- Add the browned beef to the pot and continue simmering until tender.
- Add rutabaga and carrots, then cook until they begin to soften.
- Add the potatoes and continue cooking until all vegetables are tender.
- Thicken the stew with a flour-and-water slurry if desired.
- Finish with parsley before serving.
Tips
- Trim excess fat from the shanks if you prefer a leaner broth.
- Brown the stewing beef thoroughly for maximum flavor and color.
- If the stew reduces too much, add a splash of water or broth to adjust consistency.
Recipe Variations
- Use different vegetables. Parsnips, turnips, celery, or sweet potatoes work well.
- Add tomatoes. A can of diced tomatoes or a spoonful of tomato paste adds acidity and depth.
- Try herbs. A bay leaf, thyme sprig, or rosemary can give a more aromatic broth.
- Swap the beef. Use bone-in short ribs or oxtails for even richer results.
- Make it thicker. Add mashed potatoes or extra slurry to give the stew a dense, rustic texture.
Serving Suggestions
- Serve with crusty bread or cornbread to soak up the broth.
- Pair with a simple green salad or slaw on the side.
- Add a side of buttered noodles or rice for a heartier meal.
- Garnish with extra parsley or cracked pepper just before serving.
How to Store
Refrigerate: Store the cooled stew in an airtight container for up to 4 days. The flavors continue to develop as it rests.
Freeze: Freeze in meal-size containers for up to 3 months. Leave space for expansion and thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or broth if the stew thickens too much.
Old-Fashioned Homemade Beef Stew
Ingredients
- 2 pounds beef shanks
- 2 large onions
- 4 to 6 cups water, or unsalted beef broth
- 1 pound beef chuck, cut into 1-inch pieces
- Kosher salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoon extra virgin olive oil
- 2 cups rutabaga, diced
- 2 cups carrots, sliced
- 3 cups potatoes, diced
- 4 tablespoons all-purpose flour, optional
- 3 tablespoons cold water, optional
- 2 tablespoons chopped parsley
Instructions
- Put the beef shanks and chopped onions a Dutch oven; cover with about 4 to 6 cups of water. Bring the water to a boil. Cover the pan, reduce the heat to low, and simmer the beef for 1 1/2 to 2 hours. Remove the meat from the bones, dice, and put back in the pot.
- Sprinkle the stewing beef pieces with salt and pepper and toss with 2 tablespoons of flour.
- Heat the olive oil in a large skillet over medium-high heat; add the stewing beef pieces and cook, stirring, until the outside of the beef has formed a browned crust. Add the browned beef to the pot with the beef shanks. Cover and cook over low heat for about 1 hour longer, or until beef is tender.
- Add the rutabaga and carrots to the pot; cover and cook for 15 minutes. Add the potatoes; cover and cook for about 20 minutes, or until vegetables are tender. Add salt and pepper, to taste.
- To thicken, if desired, stir the optional flour into the cold water until smooth. Stir about half of the flour mixture into the stew and continue to cook until thickened. Add more flour mixture if a thicker stew is desired.
- Garnish with chopped fresh parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
