Old Fashioned Beef Stew


I hope everyone had a safe St. Patty’s day weekend.  Did anyone do anything  fun?  I went to church, grocery shopped, and watched my #1 show, “Revenge”.  So nothing really out of the ordinary and no corned beef and cabbage for me.  I’m not gonna lie – I will miss all the green food and drinks that come around this time of year.

I’m going to sound like a broken record here, but it’s STILL snowing and mid-winter temperatures here in Rochester.  We are well below what should be our average temperatures for this time of year and no end of it in sight.  Spring, where are you?!?!

Since it’s still wintery here, I thought I’d share a nice wintery recipe with you.  The house smelled so good while this was cooking and I prayed it would taste as good as it smelled.  Well, it definitely did.  I took a recipe I had seen on the Food Network a while back and changed it….I changed it quite a bit.  So whenever I do that, I’m completely shocked when something turns out just the way I had hoped it would (or at least edible).  Mr. Wishes and I both loved it! It was not too hard to make it and it is really tasty.  The spices really add a warmness that I think makes the stew something special.

I served this over buttered egg noodles because that was what I had on hand.  Some peeled and cut up Yukon gold potatoes would probably be awesome added to this stew!  Then you wouldn’t even need to serve it over anything because that would take care of your starch. I would add more liquid if you are doing that, though.

You better believe this will be my go-to beef stew recipe from now on.  Between the incredible aroma and how good it looked, I may have done a “quality check” every few minutes during the last 1/2 hour of cooking.  Patience is definitely not my thing.  By the way, the leftovers were even better the next day…

Old Fashioned Beef Stew served over buttered egg noodles
Old Fashioned Beef Stew served over buttered egg noodles


*makes 4-5 servings

2 pounds stew beef
2 tablespoons vegetable oil
2 cups beef broth
1/2 cup red wine (I used Burgundy)
1 tablespoon Worcestershire sauce
2 cloves garlic, peeled
1 or 2 bay leaves
1 medium onion, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch


Brown meat in hot oil.  Add broth, wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.  Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove.  Add carrots and celery.  Cover and cook 30 to 40 minutes longer.

To thicken gravy (if needs thickening), using a separate bowl combine 1/4 cup water and cornstarch until smooth. Add mixture to pot to create a nice gravy. Stir and cook until bubbly.

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

18 Responses to “Old Fashioned Beef Stew”

  1. March 19, 2013 at 6:54 PM #

    i love revenge!!! and i love this beef stew, sounds super delicious!

    • March 19, 2013 at 7:11 PM #

      Thanks, Jenn! I don’t know too many other people who watch Revenge – I’m not sure why because it’s awesome!

  2. March 19, 2013 at 8:51 PM #

    What a nice alternative to corn beef and cabbage, which I am totally not a fan of. I’m pretty over this winter weather too! It snowed this morning- come on spring!

    • March 20, 2013 at 1:05 AM #

      I am not a huge fan, either! My husband especially dislikes it so I have never made it…

  3. Sarah
    March 19, 2013 at 11:35 PM #

    This looks so yummy! Hank and I stayed in on Sunday and I made my first ever corned beef & cabbage (plus other veggies added) meal. It was delicious.

    • March 20, 2013 at 1:04 AM #

      Oh how cute and fun! I’ve never made corned beef and cabbage, believe it or not…

  4. March 20, 2013 at 6:46 AM #

    Nothing more comforting than a simple beef stew! And over buttery egg noodles – yes please!

    • March 20, 2013 at 12:04 PM #

      Thanks, Marie! It’s perfect for these cold days

  5. March 20, 2013 at 2:57 PM #

    Our day was low key as well. I liked the green and minty foods and desserts but the actual day is one of those every other days. I rebel and do not even wear green! Also we went to church in the morning then my husband had a concert in the afternoon. Overall a really good Sunday!

    • March 20, 2013 at 4:38 PM #

      Sounds fun! I also did not wear green (shame on us) 🙂

  6. March 20, 2013 at 8:39 PM #

    This looks delish and I love that you served it over egg noodles

    • March 20, 2013 at 11:44 PM #

      Thank you! I realized I didn’t have potatoes at the last minute so I had to improvise – it was good that way, though!

  7. March 21, 2013 at 7:13 PM #

    Nothing beats a good chunk of beef stewed in wine for an hour or so! That’ my type of dinner!

    • March 21, 2013 at 11:39 PM #

      Thanks for commenting, Julia!

  8. March 31, 2013 at 7:27 AM #

    Delicious and comforting looking stew you’ve made! It really looks good.

  9. March 31, 2013 at 2:56 PM #

    Great looking stew! I like serving it over noodles sometimes, too. Such a great combo of flavors and textures. Good stuff – thanks.


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