Vintage Pantry Beef Stew
A slow-simmered stew using pantry staples and hearty vegetables, evoking the simplicity of old-fashioned family meals. This american-inspired beef ready in about 160 minutes pairs cut into 1-inch cubes stew beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes stew beef
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 3 cloves, minced garlic
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2, peeled and diced potatoes
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, season 1.5 lbs stew beef with 1/2 tsp salt and 1/4 tsp black pepper, then brown on all sides (5 minutes total).
- Step 2: Remove beef, add 1 diced onion, 2 diced carrots, and 3 minced garlic cloves to the pot, cooking for 3 minutes until softened.
- Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 1 cup beef broth, 1/2 cup red wine, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper, returning beef to the pot.
- Step 4: Cover and simmer on low heat for 1 hour 30 minutes, then add 2 diced potatoes and simmer for another 30 minutes until potatoes are tender.
- Step 5: Mix 2 tbsp cornstarch with 2 tbsp cold water in a bowl, stir into stew, and cook for 2-3 minutes until thickened, discarding the bay leaf.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vintage Pantry Beef Stew take to make?
Total time is about 160 minutes (25 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vintage Pantry Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Vintage Pantry Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vintage Pantry Beef Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vintage Pantry Beef Stew?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
The flavors in this vintage are incredible.
- ★★★★★
Made with what I had on hand and it still came out great.
