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Old Fashioned Beef Stew Recipe

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Warm up with this classic beef stew recipe! Tender beef, hearty veggies, and a savory broth make this an easy, comforting meal for the whole family.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs beef stew meat (cubed chuck roast)
  • 4 tbsp cornstarch, divided
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • ¼ cup Worcestershire sauce
  • 1½ lbs red potatoes, cut into bite-sized chunks
  • 10 oz pearl onions
  • 4 medium carrots, sliced
  • 4 medium celery ribs, sliced
  • 1 tsp granulated sugar
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp paprika
  • ¼ tsp ground allspice
  • ¼ cup cold water

Instructions

  1. Season and dust the beef: Start by tossing your beef stew meat with half of the cornstarch, salt, and pepper. This helps the meat develop a nice crust when it browns, which means more flavor.
  2. Brown the beef: Heat olive oil in your pot over medium-high heat. Add the beef in batches (if you add it all at once, it can steam instead of brown). Sear for about 5 minutes, stirring to get all sides browned. Browning is key for that deep, meaty flavor, so don’t rush this step.
  3. Add garlic and tomato paste: Once the beef is browned, add the minced garlic and tomato paste. Cook for a couple of minutes, stirring constantly, until fragrant. The tomato paste will deepen the color and flavor of the stew.
  4. Deglaze the pot: Pour in the beef broth and Worcestershire sauce, scraping up all those flavorful browned bits from the bottom of the pot. This is where the magic starts to happen!
  5. Add veggies and seasonings: Stir in the potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir everything together and bring the pot to a gentle boil.
  6. Simmer until tender: Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 90 to 120 minutes. Check in occasionally to give it a stir and make sure nothing’s sticking to the bottom. The long simmer time lets the beef get super tender and all the flavors meld together.
  7. Thicken the stew: Mix the remaining cornstarch with cold water until dissolved, then slowly pour it into the stew while stirring. This will thicken the broth into a rich, silky sauce. Let it cook for a few more minutes to fully thicken.
  8. Taste and adjust: Give the stew a final taste and adjust the seasoning with more salt and pepper if needed.

Notes

Got leftovers? Lucky you! Beef stew tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the stew in individual portions. It’ll keep for up to 3 months. Just thaw it in the fridge overnight before reheating.

To reheat, warm it in a pot over medium-low heat until heated through. If it’s too thick, add a splash of water or broth to bring it back to the right consistency.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dessert

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