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Old Fashioned Beef Stew Recipe

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3.8 from 4 reviews

This Old Fashioned Beef Stew is a hearty, comforting dish featuring tender cubed chuck roast simmered with potatoes, pearl onions, carrots, and celery in a rich, savory broth thickened to perfection. Seasoned with a blend of dried herbs and spices, this classic stew is ideal for a cozy family meal and perfect for colder days.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 2 pounds beef stew meat (cubed chuck roast)
  • 4 tablespoons cornstarch (divided)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking Base

  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce

Vegetables

  • 1 1/2 pounds red potatoes (cut into bite-sized chunks)
  • 10 ounces pearl onions
  • 4 medium carrots (sliced)
  • 4 medium celery ribs (sliced)

Herbs and Spices

  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice

Thickener

  • 1/4 cup cold water

Instructions

  1. Prepare the Beef: Dust the beef stew meat with 2 tablespoons of cornstarch. Season evenly with 1 teaspoon salt and 1/4 teaspoon black pepper to enhance flavor and help with browning.
  2. Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, turning and stirring frequently until all sides develop a rich brown crust, which locks in the juices and adds depth to the stew.
  3. Add Aromatics: Stir in the minced garlic and tomato paste into the pot. Cook for 1-2 minutes until fragrant, which will build the stew’s flavor base.
  4. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce while scraping the bottom of the pot to release all the flavorful browned bits. This creates a rich foundation for the stew.
  5. Add Vegetables and Seasonings: Add the bite-sized red potatoes, pearl onions, sliced carrots, and sliced celery to the pot. Sprinkle in sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir everything together thoroughly for even seasoning.
  6. Simmer the Stew: Bring the mixture to a boil over high heat, then reduce to low heat. Cover the pot and let it simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is fork-tender and the vegetables are cooked through.
  7. Thicken the Stew: In a small bowl, combine the remaining 2 tablespoons of cornstarch with cold water and stir until fully dissolved. Slowly pour this mixture into the stew while stirring constantly to avoid lumps. Cook on low heat for a few more minutes until the stew thickens to a desirable consistency.
  8. Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve the stew hot, perfect for a comforting meal.

Notes

  • For extra flavor, consider marinating the beef in a bit of Worcestershire sauce before cooking.
  • You can substitute pearl onions with chopped yellow onions if unavailable.
  • Adding a splash of red wine during the deglaze step enhances richness.
  • Leftovers taste even better the next day as flavors meld.
  • Freeze leftovers in an airtight container for up to 3 months.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/old-fashioned-beef-stew-recipe/