Old Timey Beef Stew
Looking to cook up some delicious stew just like they served in the good old days? This recipe for Old Timey Beef Stew has all of the great flavors of yesteryear, but with the added bonus of simple, modern-day preparation methods. With onion, mushroom, potatoes and more added to the pot, you know this is going to be one of those hearty beef stew recipes that fills you up and completely satisfies. Everyone in your family is sure to love this vintage-inspired beef stew... it's a classic!
Cooking Time1 hr 45 min
- 1 pound lean beef chuck, trimmed and cut into 1-inch cubes
- 2 tablespoons flour
- 2 teaspoons oil
- 2 large yellow onions, thinly sliced
- 2 cups mushrooms, sliced
- 2 cloves garlic, chopped
- 2 teaspoons low-sodium tomato paste
- 2 cups low-sodium beef broth
- 4 cups carrots, sliced
- 2 medium russet potatoes, thickly sliced
- 1 cup 1-inch green bean pieces
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup fresh parsley, chopped
Coat beef with flour, shaking off excess.
In a large nonstick pot, heat oil over medium-high heat. Add beef and saute until browned, about 6 minutes. Remove to a plate.
Add onions, mushrooms and garlic to pot; saute, stirring for 1 minute. Pour off fat.
Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover. Bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/2 hours.
Skim off any foam. Add carrots, potatoes and green beans.
Cover partially; simmer for 15 minutes.
- In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.