Nothing warms the soul like a hearty bowl of Beef Stew. Growing up, my family would whip up this classic dish on chilly weekends, filling the house with savory aromas. As the beef simmered, happiness and the promise of comfort filled the air.
This recipe combines simple ingredients to create a satisfying stew that is both flavorful and nourishing. You will enjoy how easy it is to make, allowing you to gather around the dinner table with loved ones and share stories while savoring each delicious bite.
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Why You’ll Love This Recipe
- Classic Comfort Food: This Old Fashioned Beef Stew brings nostalgia and warmth to your table, making it perfect for family gatherings or a cozy night in.
- Easy to Prepare: With straightforward ingredients and simple steps, even novice cooks can master this recipe.
- Rich Flavor: The combination of herbs, spices, and tender beef creates a rich flavor profile that will delight your taste buds.
- Versatile Ingredients: You can easily swap out vegetables based on what you have at home, making it a flexible dish for any occasion.
- Meal Prep Friendly: This stew can be made in advance, stored, and even tastes better the next day, perfect for leftovers.
Ingredients You'll Need
- Beef stew meat – 2 pounds. Using cubed chuck roast ensures a tender and flavorful base.
- Cornstarch – 4 tablespoons, divided. This helps thicken the stew and enhance its texture.
- Salt – 1 teaspoon. Balances the flavors of the dish.
- Black pepper – ¼ teaspoon. Adds a hint of spice.
- Olive oil – 2 tablespoons. Used for sautéing and adds richness.
- Garlic – 2 cloves, minced. Offers aromatic complexity and savory depth.
- Tomato paste – 2 tablespoons. Enhances the stew’s flavor with a touch of sweetness.
- Beef broth – 4 cups. The base liquid that adds moisture and savory depth.
- Worcestershire sauce – ¼ cup. Provides a rich umami flavor.
- Red potatoes – 1 ½ pounds, cut into bite-sized chunks. Adds heartiness and texture.
- Pearl onions – 10 ounces. Adds sweetness and visual appeal.
- Carrots – 4 medium, sliced. Brings sweetness and color to the stew.
- Celery ribs – 4 medium, sliced. Adds crunch and aromatics.
- Granulated sugar – 1 teaspoon. Balances acidity and enhances flavors.
- Dried basil – ½ teaspoon. Adds an earthy note.
- Dried oregano – ½ teaspoon. Contributes a Mediterranean flair.
- Dried parsley – ½ teaspoon. Enhances the overall freshness.
- Paprika – ½ teaspoon. Provides warmth and subtle sweetness.
- Ground allspice – ¼ teaspoon. Adds a unique flavor nuance.
- Cold water – ¼ cup. Used to mix with cornstarch for thickening.
How to Make Old Fashioned Beef Stew
Step 1: Prepare the Beef
Dust the beef stew meat with 2 tablespoons of cornstarch, seasoning it with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef and sear it for about 5 minutes, ensuring all sides are browned while stirring frequently.
Step 2: Add Flavor
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant. This step adds a rich aroma and enhances the dish's flavor.
Step 3: Deglaze the Pot
Pour in the beef broth and Worcestershire sauce to deglaze the pot, scraping up any browned bits off the bottom. These bits are packed with flavor that adds depth to the stew.
Step 4: Incorporate the Vegetables
Add the diced potatoes, pearl onions, carrots, and celery into the pot. Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and allspice. Stir everything together to combine the flavors.
Step 5: Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender and flavorful.
Step 6: Thicken the Stew
In a small bowl, mix the remaining 2 tablespoons of cornstarch with the cold water, stirring until dissolved. Slowly pour this mixture into the stew while stirring constantly. Cook on low for a few more minutes until it thickens to your desired consistency.
Step 7: Final Touches
Taste the beef stew and adjust the seasoning if necessary. Serve hot with your favorite bread.
Pro Tips from My Kitchen
✓ Browning Matters – Take the time to brown the beef properly; this adds rich flavor through caramelization and builds a deeper stew base.
✓ Veggie Variation – Feel free to add other vegetables like green beans or peas for a colorful twist. Just add them in the last 30 minutes of cooking.
✓ Let It Rest – If you can, let the stew sit for a bit after cooking. This allows the flavors to meld and improves the overall taste.
✓ Use Quality Ingredients – High-quality beef broth makes a noticeable difference. Opt for low-sodium versions to better control your seasoning.
✓ Freezing Surplus – Old Fashioned Beef Stew freezes well. Portion it out into containers and freeze for up to three months, making meal prep a breeze.
Frequently Asked Questions About Old Fashioned Beef Stew
Yes, you can swap out the chuck roast for other cuts like brisket or round. Just make sure to adjust the cooking time based on the cut's tenderness.
The beef should easily break apart when pulled with a fork. If it requires more effort, let it simmer longer, checking every 15 minutes until tender.
Absolutely! This stew is ideal for meal prep. You can cook it a day in advance, and the flavors will deepen after resting in the fridge overnight.
If your stew is not thickening as desired, simply mix a little cornstarch with water and stir it in. Let it cook for another few minutes until it reaches your preferred consistency.
This stew pairs beautifully with crusty bread, rice, or even a simple green salad for a complete meal experience.
Old Fashioned Beef Stew Recipe
Ingredients
- 2 pounds Beef stew meat (cubed chuck roast)
- 4 tablespoons Cornstarch, divided
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- ¼ cup Worcestershire sauce
- ¼ cup Cold water
- 1 ½ pounds Red potatoes, cut into chunks
- 10 ounces Pearl onions
- 4 medium Carrots, sliced
- 4 medium Celery ribs, sliced
- 1 teaspoon Granulated sugar
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- ½ teaspoon Dried parsley
- ½ teaspoon Paprika
- ¼ teaspoon Ground allspice
Instructions
- Dust the beef stew meat with 2 tablespoons of cornstarch and season with salt and black pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the seasoned beef and sear it for about 5 minutes until browned.
- Stir in the minced garlic and tomato paste and cook for 1-2 minutes until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
- Add the potatoes, pearl onions, carrots, and celery into the pot.
- Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and allspice, stirring to combine.
- Bring the mixture to a boil, reduce heat to low, and cover to simmer for 90 to 120 minutes.
- Mix the remaining 2 tablespoons of cornstarch with the cold water in a small bowl.
- Slowly pour this into the stew while stirring constantly until thickened.
- Taste the stew and adjust seasoning if necessary. Serve hot.
Notes
- Let the stew sit for a bit after cooking to meld flavors.
- Freezes well for up to three months.
- Use quality beef broth for the best flavor.
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