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Old Fashioned Beef Stew

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Old Fashioned Beef Stew is a comforting dish made with tender beef, hearty vegetables, and a rich, savory broth. It’s perfect for chilly nights and brings warmth to any table.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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

Instructions

  1. Dust the beef stew meat with 2 tablespoons of cornstarch, then season with 1 teaspoon of salt and ¼ teaspoon of black pepper.
  2. 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.
  3. Stir in the minced garlic and tomato paste, and cook for 1-2 minutes until fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat the stew on the stovetop over medium heat. Add beef broth if it thickens too much during refrigeration.
  • For a richer stew, you can substitute part of the beef broth with red wine.
  • For a vegetarian version, replace beef stew meat with hearty vegetables like mushrooms or sweet potatoes.
  • To cook in a slow cooker, brown the beef and add all ingredients to the slow cooker. Cook on low for 6-8 hours.

Nutrition

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