{"id":1012,"date":"2025-04-03T01:39:37","date_gmt":"2025-04-03T09:39:37","guid":{"rendered":"https:\/\/www.allyummyfood.com\/?p=1012"},"modified":"2025-08-15T01:40:09","modified_gmt":"2025-08-15T09:40:09","slug":"old-fashioned-beef-stew","status":"publish","type":"post","link":"https:\/\/www.allyummyfood.com\/index.php\/2025\/04\/03\/old-fashioned-beef-stew\/","title":{"rendered":"Old-Fashioned Beef Stew"},"content":{"rendered":"

This hearty beef stew is a timeless comfort food perfect for chilly nights. Because it requires several hours of slow simmering, we recommend using tougher cuts like chuck<\/strong>, shoulder roast<\/strong>, or round roast<\/strong>. These cuts become incredibly tender when cooked low and slow. You can buy pre-cut stew meat or purchase a larger roast, trim off excess fat, and cube it yourself.<\/p>\n

Short on time?<\/strong> Use a slow cooker<\/strong>! It\u2019s a great option for a weeknight dinner\u2014just prep the ingredients ahead of time and cook on low for 10\u201312 hours<\/strong>, or high for 5\u20136 hours<\/strong>.<\/p>\n

To store leftovers safely, cool the stew quickly by placing the pot in a sink filled with ice water. Once cooled, transfer to large containers or individual meal-size containers, cover tightly, and refrigerate for up to 3 days<\/strong>. For freezing, place cooled stew into shallow, freezer-safe containers, leaving 1 inch of headspace<\/strong> at the top for expansion. Stew can be frozen for up to 3 months<\/strong>.<\/p>\n

<\/p>\n

Ingredients<\/h3>\n
    \n
  • \n

    2 tablespoons all-purpose flour<\/p>\n<\/li>\n

  • \n

    12 oz stew beef, cut into \u00be-inch cubes<\/p>\n<\/li>\n

  • \n

    2 tablespoons cooking oil<\/p>\n<\/li>\n

  • \n

    3 cups vegetable juice (like V8)<\/p>\n<\/li>\n

  • \n

    1 cup water<\/p>\n<\/li>\n

  • \n

    1 medium onion, thinly sliced<\/p>\n<\/li>\n

  • \n

    1 tablespoon Worcestershire sauce<\/p>\n<\/li>\n

  • \n

    1\u00bd teaspoons instant beef bouillon granules<\/p>\n<\/li>\n

  • \n

    1 teaspoon dried oregano, crushed<\/p>\n<\/li>\n

  • \n

    \u00bd teaspoon dried marjoram, crushed<\/p>\n<\/li>\n

  • \n

    \u00bc teaspoon black pepper<\/p>\n<\/li>\n

  • \n

    1 bay leaf<\/p>\n<\/li>\n

  • \n

    3 cups diced potatoes (about 3 medium)<\/p>\n<\/li>\n

  • \n

    1\u00bd cups frozen cut green beans<\/p>\n<\/li>\n

  • \n

    1 cup frozen whole-kernel corn<\/p>\n<\/li>\n

  • \n

    1 cup sliced carrots (about 2 medium)<\/p>\n<\/li>\n<\/ul>\n

    Directions<\/h3>\n
      \n
    1. \n

      Coat the meat:<\/strong> Place flour in a resealable plastic bag. Add beef cubes, seal, and shake until the meat is evenly coated.<\/p>\n<\/li>\n

    2. \n

      Brown the beef:<\/strong> In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned on all sides. Drain off any excess fat.<\/p>\n<\/li>\n

    3. \n

      Simmer the base:<\/strong> Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, black pepper, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1\u00bd hours, or until beef is nearly tender.<\/p>\n<\/li>\n

    4. \n

      Add vegetables:<\/strong> Stir in potatoes, green beans, corn, and carrots. Return to a boil, reduce heat again, and simmer\u2014covered\u2014for another 30 minutes or until beef and vegetables are fork-tender.<\/p>\n<\/li>\n

    5. \n

      Finish:<\/strong> Discard the bay leaf. Makes about 5 servings<\/strong>.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      This hearty beef stew is a timeless comfort food perfect for chilly nights. Because it requires several hours of slow simmering, we recommend using tougher cuts like chuck, shoulder roast, or round roast. These cuts become incredibly tender when cooked low and slow. You can buy pre-cut stew meat or purchase a larger roast, trim […]<\/p>\n","protected":false},"author":1,"featured_media":1013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1012","post","type-post","status-publish","format-standard","has-post-thumbnail","category-soup-and-stew"],"_links":{"self":[{"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/posts\/1012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=1012"}],"version-history":[{"count":1,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/posts\/1012\/revisions"}],"predecessor-version":[{"id":1014,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/posts\/1012\/revisions\/1014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/media\/1013"}],"wp:attachment":[{"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=1012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=1012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allyummyfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=1012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}