Old Time Beef Stew, the ultimate winter comfort

by Beyond Kimchee on February 8, 2012 · 35 comments


Old Time Beef Stew

Everyone has their own way of making beef stew more flavorful.
Some adds tomato sauce, some pours fancy red wine or beer, some throws herbs and even orange zest…
I just use water.
Yes, water with a couple of beef bouillon cubes for the intense beef flavor.

I like old fashioned beef stew with humble everyday ingredients.
There are times that you just want nothing but plain old comfort food without sensationalizing your taste bud.
This beef stew works for me and for my family.
The ingredients are something you might already have in your pantry and all you need is time to simmer. I add Paprika and a hint of allspice to make this beef stew the flavor of good old time.

One thing I do differently is that I don’t add chunks of potatoes in the stew.  I like to eat my stew with creamy mashed potato on the side to soak up all that delicious gravy.
Make this stew ahead of time because it gets even better next day.

Here is how:

Season your beef with salt and pepper. You can coat with flour if you want but I usually skip that.
Now, place a good dutch/french oven on the stove.

Brown your meat in hot oil. You might need this step in two or three batches.

Set aside. Keep their juice.

Slice onion but don’t cry…

Add the onions to the pot and saute for 2 minutes.

Pour water to just barely cover the beef and onion.

Peel off a couple of beef bouillon cubes and dump in the pot.

These are my beef stew flavor crew. Add a bay leaf to the list.

This poor Korean housewife can never ever pronounce the name of this important sauce right.
Why do everyone say it differently?
Anyway, you need to add 1 tablespoon of this “wooster” or “woochester” or “woshestershire” sauce.

This is an optional. I like to add a little bit of lemon juice. You won’t taste it but it will tenderized the meat dramatically if the cut is quite tough.

Throw the other spice along with salt and pepper, and the bay leaf!

Cover with a lid and let the whole thing simmer for 1 1/2 hours or so.

Take the bay leaf out and add the carrots and celery.
Put the lid back and simmer for another 30-40 minutes or until they are folk tender.

Mix cornstarch with water and pour over the stew, stir. It will take a few minutes to thicken.

Here, the stew is finished.

Oh, boy!  This is a good stuff!

Serve the stew over your favorite mashed potato soaking up all that good gravy.



 Warm comforting beef stew without breaking your bank account.

Get yourself a nice tossed green salad and some corn bread to go with.

Now the dinner is ready to serve…

Anyone hungry?


Old Time Beef Stew
Prep time: 
Total time: 
  • 2 lb beef chuck or brisket diced into big chunks
  • 2 tablespoon canola oil
  • 1 large onion sliced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 2 cups water
  • 2 beef bouillon cubes
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • ½ - 1 teaspoon salt
  • 2 teaspoon sugar
  • 2 teaspoon lemon juice, optional
  • 1½ teaspoon paprika
  • dashes of allspice or cloves
  • ½ teaspoon pepper
  • ⅓ cup water + 2 tablespoon cornstarch
  1. Heat oil in a pot. Season beef cuts with salt and pepper and brown them in a several batches. Remove from pot an set aside.
  2. Saute onion for 2 minutes and add water, beef bouillon cubes, bay leaf Worcestershire sauce, salt, sugar, lemon juice, paprika, allspice, and pepper. Cover with a lid and simmer for 1 ½ hour or longer if your cut is thick.
  3. Take out the bay leaf, add carrots and celery, and simmer for another 30-40 minutes, covered. When the vegetables are folk tender, mix ⅓ cup water with 2 tablespoon cornstarch and add to the pot. Stir and cook until bubbly.
  4. Serve with your favorite mashed potatoes.
Nutrition Information
Serving size: 4-6




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{ 35 comments… read them below or add one }

Wong CW February 8, 2012 at 4:47 pm

To be honest, have not had any beef stew for a long time !
I think I can do this at home, thanks !


Joyce from MBC * will follow* February 8, 2012 at 7:09 pm

This sounds really good


mai mai fernandez February 8, 2012 at 7:12 pm

That looks absolutely delightful. Don't need to wait for winter to enjoy this, anyone can prepare for a good hearty beef stew! =)


Earl February 8, 2012 at 8:31 pm

I am now hungry!


Starfall February 8, 2012 at 9:03 pm

thanks for providing new dish for my husband.. thanks for sharing.


gks905 February 8, 2012 at 11:33 pm
gks905 February 8, 2012 at 11:34 pm
ps3sr February 9, 2012 at 1:09 am

MMMmmm! I love a good beef stew, this definately seems a good one for the boys! and the weather is so cold here in England, just what I need to warm up!
Best Wishes


Marco February 9, 2012 at 2:58 am

Hi, yesterday I saw a half-written post for broccoli and tofu in google reader, but it was not on the website. What happened? We will get that recipe soon? :)


Paper-doll-2 February 9, 2012 at 4:52 am

Wow, that looks so good! I only had lunch at the university today… What a shame…


A February 9, 2012 at 4:59 am

I really like your photos. And I love Korean food of course :-)


Hiennguyencm1 February 9, 2012 at 5:07 am

Ham ăn quá nhĩ!


Hiennguyencm1 February 9, 2012 at 5:08 am

Ham ăn quá nhĩ?


beyondkimchee February 9, 2012 at 5:14 am

Yes, you will. Sorry for the mistake. I meant to click the preview button as I was writing the post but ended up clicking the wrong one. I will post as soon as I finish writing up. Thank you.


beyondkimchee February 9, 2012 at 5:19 am

 I bet is is very cold in England these days. Hope your boys would like the stew. Thank you.


beyondkimchee February 9, 2012 at 5:19 am

 You are very welcome.


beyondkimchee February 9, 2012 at 5:20 am

 Me, too.


beyondkimchee February 9, 2012 at 5:21 am

 Yes, this is the basic classic stew that everyone can make and delicious.


beyondkimchee February 9, 2012 at 5:22 am

 Hi Wong, Hope you can give this a try soon. Thanks.


Bibiananatividade February 9, 2012 at 6:28 am

That looks yummy!:)


Ellen February 9, 2012 at 10:02 am

Yummy! Your're blog is so inspiring! Love it, keep up the good work :D 



Tiara February 9, 2012 at 11:07 am

The dish looks good. I think my favorite part would be the meat. *o*


Myinnercheerleader February 9, 2012 at 5:20 pm

Starving! Looks delicious!


Captain Power February 9, 2012 at 5:35 pm

That looks really good, and really good for bodybuilding!!!


Husieno Anwar February 9, 2012 at 6:46 pm

It's been ages since I last attempt this dish, ended in disaster :}

Your recipe and pictures look inviting enough for me to try this out. Thanks.


Anna February 10, 2012 at 1:48 pm

This looks good. And it is woostershire sauce! Definitely. I live in england!


Melissa February 10, 2012 at 3:28 pm

I almost always cry when I slice the onions. ;_;
But this stew would make me happy, not cry.


kese February 11, 2012 at 8:38 am

im so hungry nooooooow!!!!! :)


Barbyburg78 February 11, 2012 at 12:23 pm

wow, very beautifull.  Come find me if you like. :) 


Alana Kelsey February 12, 2012 at 5:43 pm

Oh my gosh. Just reading this made me hungry. The pictures look so beautiful, I can just about imagine the taste just looking at it. Yum! (^_^)


mesh fence February 13, 2012 at 6:02 pm

超级喜欢哦,尽管刚刚吃过饭,我又感觉饿了,周末一定要尝试下。I like your food so much,I am hungry after eating breakfast in one hour.Haha,I will try it this weekend.Thanks for sharing!


Mohamed Emara February 14, 2012 at 3:35 am
Elaine February 14, 2012 at 5:34 am

Yummy! I could just eat that now :)
I live in the UK..home of Lea & Perrins and I pronounce it Wooster sauce :)


Buyrsgold February 17, 2012 at 4:20 am

I am hungry! Any place where can I buy it?


Grifith69 February 17, 2012 at 1:57 pm

I Just Cannot Wait to try this recipe


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