Old Fashioned Beef Stew

Why You’ll Love This Recipe

I absolutely love this recipe because it combines tender chunks of beef stew meat with a medley of flavorful vegetables, all simmered together in a rich, savory broth. The blend of spices—like basil, oregano, and paprika—adds the perfect depth of flavor. What makes this stew even better is how the beef becomes so tender that it practically melts in your mouth. The addition of cornstarch at the end gives the broth a velvety smooth texture, making every spoonful so satisfying.

Ingredients

2 pounds beef stew meat (cubed chuck roast)

4 tablespoons cornstarch (divided)

1 teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

2 cloves minced garlic

2 tablespoons tomato paste

4 cups beef broth

¼ cup Worcestershire sauce

1 ½ 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

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon paprika

¼ teaspoon ground allspice

¼ cup cold water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Beef: Dust the beef stew meat with 2 tablespoons of cornstarch, then season with 1 teaspoon of salt and ¼ teaspoon of black pepper.

Sear the Beef: Heat 2 tablespoons of 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 to brown all sides.

Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, and cook for 1-2 minutes until fragrant.

Deglaze the Pan: Pour in 4 cups of beef broth and ¼ cup Worcestershire sauce to deglaze the pan, scraping up any browned bits stuck to the bottom.

Add Vegetables and Spices: Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and allspice. Stir everything together.

Simmer: Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let the stew simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.

Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with ¼ cup of cold water. Stir until dissolved. Slowly pour this mixture into the stew, stirring constantly, and cook on low heat for a few more minutes until the stew thickens.

Season and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy!

Servings and Timing

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 8

Variations

Vegetarian Option: To make a vegetarian version, I can swap the beef stew meat for hearty vegetables like mushrooms, sweet potatoes, or tempeh. I’ll still get a rich, flavorful stew without the meat.

Spicy Kick: If I want a bit of spice, I can add a diced jalapeño or some red pepper flakes to the stew to heat things up.

Add Wine: I can substitute part of the beef broth with red wine for added depth and richness in the stew.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors tend to improve after a day or two!

Reheating: To reheat, I can simply warm the stew on the stovetop over medium heat, stirring occasionally. If the stew has thickened too much in the fridge, I can add a splash of beef broth to get it to my desired consistency.

FAQs

Can I use a different cut of beef?

Yes, I can use other cuts like round steak or brisket. Chuck roast is perfect for its tenderness and flavor, but any stewing beef will work well.

How can I make this stew more hearty?

I can add extra vegetables, like parsnips or turnips, or even some beans to make the stew even more filling.

Can I cook this in a slow cooker?

Yes, I can make this stew in a slow cooker. After browning the beef, I can add all the ingredients to the slow cooker and cook on low for 6-8 hours until the beef is tender.

Can I freeze this beef stew?

Yes, I can freeze this stew for up to 3 months. When reheating, I can thaw it overnight in the fridge and warm it on the stove.

How do I know when the beef is tender?

The beef is done when it’s fork-tender, meaning it easily falls apart when I poke it with a fork. This usually takes about 2 hours of simmering.

Conclusion

This Old Fashioned Beef Stew is the ultimate comfort food, with tender beef, hearty vegetables, and a rich, flavorful broth. It’s the kind of dish that warms me up from the inside out, perfect for cozy evenings. Whether I’m making it for a family dinner or meal prepping for the week, this stew is always a hit!

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