Description
This Old Fashioned Beef Stew is classic comfort food featuring tender chunks of beef, hearty potatoes, sweet pearl onions, carrots, and celery, all simmered slowly in a savory, herbed broth. The result is a robust, deeply flavorful stew that warms you from the inside out—perfect for family dinners or chilly days.
Ingredients
For the Beef Stew
- 2 pounds beef stew meat (cubed chuck roast)
- 2 tablespoons cornstarch
- 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
- 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
- 2 tablespoons cornstarch (reserved)
- 1/4 cup cold water
Instructions
- Prep and Season the Beef: Dust the cubed beef stew meat with 2 tablespoons of cornstarch, then season with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat the meat.
- Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, turning often, until all sides are well browned.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the garlic is fragrant and the paste is well distributed.
- Deglaze and Combine Ingredients: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits. Add the potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir everything well to combine.
- Simmer the Stew: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and let the stew simmer for 90 to 120 minutes, stirring occasionally, until the beef is fork-tender and the flavors are melded.
- Thicken the Stew: In a small bowl, mix the reserved 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Gradually stir this slurry into the stew, continuing to cook on low for a few more minutes until the broth thickens to your desired consistency.
- Taste and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For deeper flavor, brown the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
- You can use yellow or white onions in place of pearl onions, chopped into large pieces.
- If you prefer a thinner stew, reduce the amount of cornstarch in the slurry.
- Leftovers taste even better the next day and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 316 kcal
- Sugar: 6 g
- Sodium: 970 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 70 mg
