Angel's Old Fashioned Beef Stew

Angel's Old Fashioned Beef Stew

Margo 0

"Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious."

Ingredients 3 h {{adjustedServings}} servings 348 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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  1. In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
  2. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
  3. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
  4. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
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Reviews 426

  1. 565 Ratings


Awesome! Very easy and VERY, VERY good. After reading previous reviews, I took many suggestion to great success. I used to 2 choice round steaks and cut them up. Added 2 more teaspoons of salt. Reduced Pepper to 1/2-teaspoon. The browning of the meat is definitely important, do this with care and make sure you get a nice crust on the meat without burning. Also added to great delight fresh herbs - thyme, sage, rosemary and 2 dry bay leaves as well as 1 can of crushed tomatoes + 2 tablespoons of Worchestire. will need a big pot, this makes alot. Another suggestion, brown meat and onions in another large saute pan and deglaze with a little of the broth and butter. I didn't have beef broth so I used beef boullion and boiling water instead and it still turned out great. Also, used corn starch mixed with water instead to thicken. It was all gone and even my mother loved it to my surprise. A definite WINNER and REPEAT recipe. Thanks Angel.


When I see FIVE STAR recipes reviewed by this many people, I expect the recipe itself to stand on it's own, with little or no modification. As is, this recipe is a TWO STAR; unless you like somewhat bland mashed potatoes with beef chunks, then I suppose it might be a FOUR STAR. I agree with many of the other reviewers that this DOES need spiced up. I, too, tried the stewed tomatoes, sage, rosemary, thyme, bay leaves and worcestershire sauce. After those rather major modifications, I still cannot give this recipe a FIVE because, putting the potatoes in when instructed, I ended up with "tastier mashed potatoes with beef chunks". Being new to cooking stews, I had no idea that the two hour time would be excessive for potatoes. Everyone I've talked to since, including good old mother, said they normally add potatoes the last half hour or so of simmering. Which, makes sense since at about a half hour into the two hours, I got a bit nervous when the potatoes were done, but the carrots were not... AND the flavor had not had enough time to cook into the stew. Since I'm a novice chef and am more apt to "go by the book" rather than invent ideas on my own, I'd request anyone who got the PERFECT combination of spices and time frames together to improve upon this recipe to create a brand new (and improved) entry on this site.


Like many of the reviewers here, I followed OLIVERCADO's reccomendations (sort by most useful to see his review) and made some adjustments of my own to create this delicious stew. These are the changes I made: 1) From Olivercado: I increased the salt to 3 tsps, and reduced the pepper to 1/2 tsp. I added thyme and sage, but I used 1 tsp each of dried herbs instead of fresh (I omitted the Rosemary). I added 2 bay leaves, 2 TBS worchestershire sauce, and a can of tomatoes, although the ones I had on hand were diced and seasoned with garlic instead of crushed. 2) I cut up a cross rib roast for this dish and so I had about 2.5 lbs instead of 2. 3) I cooked this in the crock pot, having browned the meat and onion first. I cooked on high for 2 hours then reduced the heat to low for about 4 more hours. 4) Because I was using a slow cooker, I reduced the liquid. I added only a cup of beef broth, and a cup of chablis blanc. I usually use red wines or burgandy in beef dishes, but the chablis turned out well giving the finished stew a rich mellow flavor. 5) I used about 5 medium potatoes instead of 6 large. I used a whole chopped yellow onion instead of 12 boiling onions, I used 1/2 lb of prepared (bagged) baby carrots. The stew was rich and flavorful and the consistency just right--no need to thicken. I will definitely make this again although I will probably increase the dried spices to 1 1/2-2 tsps. each and add some green beans. Yum.