This Old-Fashioned Beef Stew is a hearty, comforting dish packed with tender chunks of beef, flavorful vegetables, and a rich, savory broth. Perfect for chilly evenings or when you’re craving a warm, satisfying meal, this classic stew is a one-pot wonder that’s easy to make and guaranteed to please the whole family.
Why You’ll Love This Recipe
- Hearty and Filling: Loaded with beef, potatoes, and vegetables for a complete, nourishing meal.
- Rich and Flavorful: A perfect blend of spices, Worcestershire sauce, and tomato paste creates an irresistible broth.
- Comfort Food Classic: This dish brings back memories of home-cooked meals and cozy evenings.
- One-Pot Convenience: Fewer dishes and all the flavors meld beautifully in a single pot.
- Customizable: Adjust the vegetables or seasonings to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients:
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 10 ounces pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
Seasonings:
- 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
Directions
Step 1: Prepare the Beef
- Toss the beef stew meat with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Step 2: Sear the Beef
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef in batches, searing for about 5 minutes until browned on all sides. Remove and set aside.
Step 3: Build the Base
- In the same pot, add minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Step 4: Add the Vegetables and Spices
- Stir in potatoes, pearl onions, carrots, and celery.
- Sprinkle with sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice. Stir to combine.
Step 5: Simmer the Stew
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.
Step 6: Thicken the Stew
- In a small bowl, whisk the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until dissolved.
- Slowly stir the cornstarch mixture into the stew and cook on low heat for a few minutes until thickened.
Step 7: Taste and Serve
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Servings and Timing
- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Vegetable Additions: Add parsnips, turnips, or green beans for extra flavor and texture.
- Gluten-Free Option: Use arrowroot powder or tapioca starch instead of cornstarch.
- Spicy Kick: Add red pepper flakes or cayenne for a touch of heat.
- Slow Cooker: After searing the beef, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Wine Infusion: Replace 1 cup of beef broth with red wine for added depth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
FAQs
1. Can I use a different cut of beef?
Yes, chuck roast is ideal, but brisket or round roast also work well for stew.
2. How can I make the stew thicker?
Add more cornstarch slurry or reduce the liquid by simmering uncovered for a longer time.
3. Can I skip the pearl onions?
Yes, substitute with diced yellow onions if preferred.
4. Is this stew freezer-friendly?
Absolutely! It freezes well and retains its flavor after reheating.
5. What pairs well with beef stew?
Serve with crusty bread, rice, or mashed potatoes for a hearty meal.
6. Can I add fresh herbs?
Yes, fresh thyme, rosemary, or parsley add a wonderful aroma and flavor.
7. Can I make this stew in advance?
Yes, the flavors deepen after a day in the refrigerator. Reheat gently before serving.
8. What if I don’t have Worcestershire sauce?
Soy sauce or balsamic vinegar are good substitutes for Worcestershire sauce.
9. Can I use vegetable broth instead of beef broth?
Yes, but beef broth provides a richer flavor.
10. How do I prevent the beef from drying out?
Sear the beef quickly over high heat and simmer it gently for tender, juicy results.
Conclusion
Old-Fashioned Beef Stew is a timeless dish that’s comforting, satisfying, and easy to make. With tender beef, hearty vegetables, and a rich broth, it’s the perfect meal to warm you up on a cold day. Whether served with bread or on its own, this one-pot classic will quickly become a family favorite!
Print
Old-Fashioned Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: American
Description
Warm up with this Old-Fashioned Beef Stew, a hearty and comforting dish packed with tender beef, potatoes, and vegetables in a rich and flavorful broth. Perfect for cold days or family dinners, this classic recipe is easy to make and full of cozy flavors.
Ingredients
For the Stew:
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 10 ounces pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
Seasonings:
- 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
For Thickening:
- 1/4 cup cold water
Instructions
- Prepare the Beef:
- Toss the beef stew meat with 2 tablespoons cornstarch, salt, and black pepper until evenly coated.
- Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the beef for about 5 minutes, stirring frequently, until browned on all sides.
- Build the Flavor Base:
- Add minced garlic and tomato paste to the pot. Cook for 1–2 minutes until fragrant.
- Deglaze and Add Vegetables:
- Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Stir in potatoes, pearl onions, carrots, celery, sugar, dried herbs, paprika, and allspice.
- Simmer the Stew:
- Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 90–120 minutes, stirring occasionally, until the beef is tender.
- Thicken the Stew:
- In a small bowl, whisk together the remaining 2 tablespoons of cornstarch and ¼ cup cold water until dissolved.
- Gradually stir the cornstarch mixture into the stew. Cook on low heat for a few minutes until the stew thickens.
- Taste and Adjust:
- Taste the stew and adjust seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the hot stew into bowls and serve with crusty bread or over rice for a hearty meal.
Notes
- Make It Ahead: This stew tastes even better the next day as the flavors develop further.
- Slow Cooker Option: After searing the beef and preparing the base, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, then thicken with the cornstarch slurry.
- Freezing Tip: Cool the stew completely and store in airtight containers for up to 3 months.
Nutrition
- Serving Size: Per Serving, 2 Cups
- Calories: 316 kcal
- Fat: 9g
- Carbohydrates: 27g
- Protein: 29g
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