This recipe is wonderful on a cold, wintery day.

¼ cup all-purpose flour – use arrowroot powder to make it a gluten free beef stew!
1 tsp salt
½ tsp pepper
2 tbsp  olive oil
1 ½ lbs stewing beef, cut into small cubes
2 medium onions, chopped
3 cloves garlic, finely chopped
1 tsp dried thyme
1 tsp dried marjoram
1 bay leaf
1 cup beef stock – for gluten-free, use beef stock without added wheat
3 tbsp tomato paste
3 cups additional beef stock
5 carrots
2 stalks celery
5 potatoes

Beef Stew

Combine flour, salt and pepper on plate. In batches, add beef to flour mixture and toss to coat. Transfer to another plate. Reserve remaining flour mixture.

In a pot, heat the oil over medium-high heat; cook beef in batches, adding more oil as needed, until beef is browned. Transfer to a plate.

Reduce heat to medium-low. Add onions, garlic, thyme, marjoram, bay leaf and remaining flour to the pot; cook, stirring for 5 minutes or until softened. Add 1 cup beef stock and tomato paste; stir while cooking and scrape up brown bits. Return the browned beef and its juices to the pot. Pour in the rest of the beef stock.

Bring to a boil, stirring until slightly thickened. Reduce the heat, and cover and simmer over medium-low heat for an hour. Stir occasionally.

In the meantime, chop carrots, celery and potato into one-inch chunks. Add to pot, cover and simmer for another hour. Remove bay leaf. Adjust seasoning with salt and pepper to taste.

beef stew recipe, easy beef stew
Old Fashioned Beef Stew


Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of, a leading lifestyle blog for women.


  1. The only addition I would say is: get some Bisquick dumplings on top!

  2. Fantastic recipe. Delicious!
    Thank you for your work in posting this wonderful stew.

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    Sincerely yours,

    Robert McLean

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