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Old Fashioned Beef Stew
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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
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
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.