Old Fashioned Beef Stew
There’s just something about a good, old-fashioned beef stew that hits the spot and make everything in the world feel right again. This one hits all the marks with melt-in-your-mouth chunks of beef, hearty vegetables, and a broth so flavorful you’ll want to soak it up with a slice of bread.
Ingredients · Servings 8
- 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)
- 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
- 1/4 cup cold water
Method · 2 h 20 min
- Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- 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, until all sides are browned, stirring frequently.
- Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. Add 1 1/2 pounds red potatoes (diced), 10 ounces pearl onions, 4 medium carrots (peeled and sliced), and 4 medium celery ribs (sliced). Sprinkle in 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon allspice. Stir to combine.
- Bring the stew 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.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.
- Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.
If you really want to treat yourself, make my Buttermilk Cornbread to serve on the side.
- Uses a two-stage cornstarch method for perfect stew consistency every time.
- A flavor combo that is magic: Allspice, paprika, and Worcestershire sauce add deep flavor you won’t find in the usual stew.
- Pearl onions for a little magic: They bring a gentle sweetness and that perfect bite in every spoonful.
While the recipe may seem lengthy clocking in at 2 hours, most of the work is in the prep. Once you’ve chopped your vegetables, it’s simply a matter of simmering everything until it’s melt-in-your-mouth tender. This stew is the best for any time you need good, hearty, and comforting food that revives you.
