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
Units
Scale
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
