Old Fashioned Beef Stew

Introduction

There’s something wonderfully comforting about an Old Fashioned Beef Stew. This hearty, flavorful dish brings together tender chunks of beef, velvety potatoes, sweet pearl onions, and crisp vegetables simmered in a rich, aromatic broth. The deep scent of garlic and tomato paste mingles with a perfect blend of herbs and spices, creating a stew that’s both satisfying and nostalgic. Whether you’re craving a cozy meal after a long day or want to impress your family with a classic recipe, this beef stew offers robust taste, tender texture, and an inviting aroma that everyone will love.

Prep Time, Cook Time, and Servings

This Old Fashioned Beef Stew requires about 20 minutes for preparation, followed by 1.5 to 2 hours of slow simmering to develop full flavor and tenderize the beef. In total, you’re looking at roughly 1 hour and 50 minutes to 2 hours and 20 minutes from start to finish. This recipe yields about 6 hearty servings, perfect for a family dinner or leftovers that reheat beautifully.

Ingredients

• 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 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
• 1/4 cup cold water

Step-by-Step Instructions

1. Prepare the beef: In a large bowl, dust the beef stew meat evenly with 2 tablespoons of cornstarch. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, tossing well to coat.
2. Sear the meat: Heat 2 tablespoons of olive oil in a heavy-bottomed large pot over medium-high heat. Add the beef in batches if necessary, searing for about 5 minutes, turning occasionally, until all sides develop a golden brown crust. Remove and set aside.
3. Add aromatics: Lower the heat to medium. Add minced garlic and 2 tablespoons tomato paste to the pot. Stir continuously and cook for 1-2 minutes until fragrant and the tomato paste darkens slightly.
4. Build the stew base: Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce, scraping up all browned bits from the pot’s bottom with a wooden spoon.
5. Add vegetables and seasoning: Return the seared beef to the pot. Add the red potatoes, pearl onions, sliced carrots, and celery. Stir in 1 teaspoon sugar, dried basil, oregano, parsley, paprika, and ground allspice. Mix everything thoroughly.
6. Simmer: Bring the stew to a boil, then immediately reduce to low heat. Cover the pot and let it simmer gently for 90 to 120 minutes, or until the beef is fork-tender and the vegetables are cooked through.
7. Thicken the stew: In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Slowly pour this slurry into the stew, stirring constantly. Cook for a few more minutes until the broth thickens to a hearty consistency.
8. Adjust and serve: Taste and adjust salt or pepper if needed. Serve hot, garnished with fresh herbs if desired, and enjoy the rich, warming flavors.

Pro Tips for Perfect Old Fashioned Beef Stew

• Choose chuck roast: This cut is ideal for stew because it becomes tender and flavorful during slow cooking.
• Sear meat in batches: Avoid overcrowding the pot when browning beef to get a proper crust, which builds deeper flavor.
• Simmer low and slow: Keep the heat gentle to allow connective tissues in beef to break down, producing tender meat and rich broth.
• Peel pearl onions easily: Blanch them in boiling water for 1 minute, then shock in ice water – the skins should slip right off.
• Thicken gradually: Add the cornstarch slurry slowly and stir consistently to avoid clumps and achieve the right stew thickness.

Variations and Substitutions

If you want to customize this classic stew, here are some ideas:

• Healthy swaps: Substitute red potatoes with cauliflower florets to reduce carbs and add more vegetables.
• Vegetarian option: Replace beef with hearty mushrooms like portobello or shiitake and use vegetable broth.
• Different proteins: Use lamb cubes or halal-certified beef if preferred.
• Additional vegetables: Try adding parsnips, turnips, or peas in the last 15 minutes of cooking.
• Spices: For a little warmth, substitute allspice with a pinch of ground cinnamon or nutmeg.

Storage and Reheating Tips

This beef stew stores beautifully, making it ideal for meal prep or leftovers:

• Refrigeration: Cool stew completely, then transfer to airtight containers. Keep refrigerated for up to 4 days.
• Freezing: Freeze in portions using freezer-safe containers or bags. The stew can be frozen up to 3 months.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of beef broth or water if it thickened too much. Avoid microwaving for best texture.

Frequently Asked Questions

Can I use a slow cooker for this stew?

Yes! After searing the beef and cooking the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until beef is tender. Add the cornstarch slurry near the end to thicken.

What can I substitute for Worcestershire sauce?

You can use soy sauce combined with a dash of lemon juice or molasses to mimic Worcestershire’s savory and tangy notes.

How do I keep the potatoes from falling apart?

Choose waxy potatoes like red or new potatoes, and cut them into larger chunks. Add them in the beginning, but avoid excessive stirring to keep them intact.

Is it possible to make this stew gluten-free?

Yes! Ensure your Worcestershire sauce is gluten-free, and since cornstarch is gluten-free, this recipe is naturally suitable for a gluten-free diet.

Can I add fresh herbs instead of dried?

Absolutely! Use about three times the amount if swapping dried herbs for fresh. Add fresh herbs toward the end of cooking to preserve their flavor.

Nutrition Estimate Per Serving

Each serving of this Old Fashioned Beef Stew provides approximately 350 calories, 35 grams of protein, 25 grams of carbohydrates, and 12 grams of fat. This balance makes it a satisfying main dish loaded with nutrients from the beef and vegetables, ensuring a wholesome and nourishing meal.

Print Recipe

Old Fashioned Beef Stew

This hearty beef stew features tender chuck roast, golden potatoes, pearl onions, carrots, and celery simmered in a rich, herb-infused broth. Perfect for a cozy family dinner or leftovers with robust flavor.

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 6 servings

Calories: 430kcal

Author: Samantha Jones

Ingredients

• 2 pounds beef stew meat (cubed chuck roast)
• 4 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
• 1/4 cup cold water

Instructions

• Dust beef with 2 tablespoons cornstarch, salt, and black pepper. Toss to coat evenly.
• Heat olive oil in a large pot over medium-high heat. Sear beef in batches until golden, about 5 minutes per batch. Remove and set aside.
• Add garlic and tomato paste to the pot. Cook for 1-2 minutes until fragrant.
• Pour in beef broth and Worcestershire sauce. Scrape up browned bits from the pot.
• Return beef to the pot. Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
• Bring to a gentle boil, then reduce heat to low. Simmer, uncovered, for 1.5 to 2 hours until beef and vegetables are tender.
• Stir in the remaining 2 tablespoons cornstarch mixed with cold water to thicken the stew. Cook for 5-10 minutes more until the stew reaches desired consistency.

Notes

For extra richness, use homemade beef broth if available.
Adjust simmering time based on beef tenderness; avoid overcooking to prevent vegetables from becoming mushy.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.