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Old Fashioned Beef Stew Recipe

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3.8 from 59 reviews

This Old Fashioned Beef Stew is a classic comfort food dish featuring tender, melt-in-your-mouth chunks of beef combined with hearty vegetables and a rich, flavorful broth seasoned with a blend of traditional herbs and spices. Perfect for cozy dinners, this stew simmers slowly to develop deep savory flavors and is thickened to a luscious consistency with a cornstarch slurry.

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

Ingredients

Beef and Seasoning

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

Sauté and Broth Ingredients

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

Vegetables and Herbs

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

Thickening Agent

  • 2 tablespoons cornstarch (remaining)
  • 1/4 cup cold water

Instructions

  1. Season the Beef: Dust 2 pounds of cubed beef stew meat with 2 tablespoons cornstarch and season evenly with 1 teaspoon salt and 1/4 teaspoon black pepper to enhance browning and flavor infusion.
  2. Sear the Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear for about 5 minutes, turning frequently until all sides are browned, developing a deep rich flavor.
  3. Add Aromatics: Stir in 2 minced garlic cloves and 2 tablespoons tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant to build the base flavor of the stew.
  4. Deglaze and Add Broth: Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze the pot, scraping up any flavorful browned bits stuck to the bottom.
  5. Add Vegetables and Seasonings: Add the diced red potatoes, pearl onions, sliced carrots, and celery. Sprinkle in 1 teaspoon sugar and the dried herbs (1/2 teaspoon each of basil, oregano, parsley, paprika, and 1/4 teaspoon allspice). Stir to fully combine all ingredients.
  6. Simmer the Stew: Bring the mixture to a boil over high heat. Then reduce heat to low, cover, and let it simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is very tender and the flavors meld together.
  7. Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water until dissolved. Gradually pour this slurry into the stew while stirring constantly. Cook on low heat for a few more minutes until the stew thickens to a rich, gravy-like consistency.
  8. Final Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve hot, enjoying the warm, hearty flavors of this classic beef stew.

Notes

  • For a deeper flavor, sear the beef in batches to avoid overcrowding the pot.
  • Pearl onions can be peeled quickly by blanching them in boiling water for 1 minute, then plunging them into ice water.
  • You can substitute red potatoes with Yukon gold potatoes if preferred.
  • Leftovers store well in the refrigerator for up to 3 days and freeze perfectly for future meals.
  • For a gluten-free version, confirm Worcestershire sauce is gluten-free or substitute with tamari sauce.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

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