Old-Fashioned Homemade Beef Stew

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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!

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

1. Simmer the beef shanks and onions until the meat is tender.
2. Remove the meat from the bones, dice it, and return it to the pot.
3. Season and flour the stewing beef, then brown it in a skillet.
4. Add the browned beef to the pot and continue simmering until tender.
5. Add rutabaga and carrots, then cook until they begin to soften.
6. Add the potatoes and continue cooking until all vegetables are tender.
7. Thicken the stew with a flour-and-water slurry if desired.
8. Finish with parsley before serving.

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.

Old-Fashioned Homemade Beef Stew

Diana Rattray

Beef shanks add extra flavor to the broth in this old-fashioned beef stew.

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Servings 4 servings

Calories 685

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Prep Time 22 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 22 minutes mins

Ingredients

  

1x2x3x

• 2 pounds beef shanks
• 2 medium onions, chopped
• 4 cups water, or unsalted beef broth
• 1 pound stewing beef (chuck), cut into 1-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour (for coating the beef)
• 2 tbsp extra virgin olive oil
• 2 cups diced rutabaga
• 2 cups sliced carrots
• 3 cups diced potatoes
• 4 tbsp all-purpose flour (optional, for thickening)
• 3 tbsp cold water (optional, for the slurry)
• 2 tbsp chopped parsley, for garnish

Recommended Equipment

• 6-quart Dutch oven
• All-Clad 12-inch nonstick skillet with lid

Instructions

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• Put the beef shanks and chopped onions in a Dutch oven; cover with 4 cups of water or unsalted beef broth. Bring the water or broth to a boil over high heat. Cover the pan, reduce the heat to low, and simmer the beef shanks for 1 1/2 to 2 hours. Remove the meat from the bones, dice it, and put it back in the pot. Discard the bones and skim any excess fat from the surface.
  2 pounds beef shanks | 2 medium onions | 4 cups water
• Sprinkle the stewing beef pieces with salt and pepper and toss with 2 tablespoons of flour.
  1 pound stewing beef (chuck) | Kosher salt and freshly ground black pepper | 2 tbsp all-purpose flour (for coating the beef)
• Heat the olive oil in a large skillet over medium-high heat; add the stewing beef pieces and cook, stirring, until the outside of each piece forms 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.
  2 tbsp extra virgin olive oil
• 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. Taste and season with kosher salt and freshly ground black pepper, to taste.
  2 cups diced rutabaga | 2 cups sliced carrots | 3 cups diced potatoes
• If desired, make a slurry to thicken the stew. Stir 4 tablespoons of flour with 3 tablespoons of cold water until smooth. Stir about half of the flour mixture into the stew, then continue cooking until thickened. Add more flour mixture if a thicker stew is desired.
  4 tbsp all-purpose flour (optional, for thickening) | 3 tbsp cold water (optional, for the slurry)
  
• Garnish the stew with chopped fresh parsley.
  2 tbsp chopped parsley

Nutrition

Calories: 685kcalCarbohydrates: 55gProtein: 58gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 131mgSodium: 255mgPotassium: 2106mgFiber: 8gSugar: 11gVitamin A: 10713IUVitamin C: 58mgCalcium: 143mgIron: 8mg

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.

Keyword beef stew

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