Rich, hearty, and packed with deep flavors, this old-fashioned beef stew is a timeless classic that brings warmth and comfort to the table. Slow simmered to perfection, the beef becomes melt-in-your-mouth tender, while the vegetables absorb the rich, savory broth. This dish is ideal for cozy family meals, batch cooking for meal prep, or impressing guests with a home-cooked meal that feels both rustic and refined.
Ingredient Breakdown
A well-balanced beef stew starts with the right ingredients, each playing a crucial role in building layers of flavor and texture. The star of the dish is chuck roast, cubed into bite-sized pieces, offering the perfect balance of marbling and tenderness when slow-cooked. Garlic, tomato paste, and Worcestershire sauce form the aromatic base, adding depth and complexity to the broth. The heartiness comes from red potatoes, pearl onions, carrots, and celery, each contributing their own natural sweetness and texture to complement the rich beef. A blend of dried basil, oregano, parsley, paprika, and allspice enhances the stew with warm, earthy undertones, while granulated sugar subtly balances the acidity. The stew is finished with a cornstarch slurry, which creates a thick, velvety consistency that coats each spoonful beautifully. Together, these ingredients transform a simple dish into a deeply satisfying meal.
Step-by-Step Preparation Guide
Preparing the Beef for Maximum Flavor
Coating the beef in cornstarch helps create a lightly crisped surface that enhances the stew’s texture. Seasoning with salt and black pepper ensures every bite is flavorful from the start.
Searing the Meat for a Deep, Rich Base
Browning the beef over medium-high heat creates a caramelized crust that locks in juices and adds a deep umami flavor to the broth. The key is to sear in batches, preventing overcrowding in the pot.
Building the Broth with Layered Seasoning
Garlic and tomato paste are briefly sautéed to release their aromas before beef broth and Worcestershire sauce are added to deglaze the pan. This step lifts the flavorful browned bits from the bottom, enriching the broth.
Adding Vegetables and Simmering to Perfection
Potatoes, carrots, celery, and pearl onions are incorporated once the broth is simmering, allowing them to absorb the flavors without becoming mushy. The stew simmers gently for up to two hours, allowing the beef to become fork-tender.
Thickening the Stew for the Perfect Consistency
A cornstarch slurry is added at the end, creating a rich, velvety texture without altering the stew’s deep flavors. Stirring constantly prevents clumping, ensuring a smooth finish.
Recipe Tips & Frequently Asked Questions
The best way to cut and prepare vegetables for even cooking:
Keep sizes uniform to ensure they cook at the same rate.
How to adjust seasoning throughout the cooking process for the best flavor:
Taste and adjust with salt, pepper, or Worcestershire sauce as needed.
Choosing between a stovetop, slow cooker, or pressure cooker for different cooking methods:
Each method varies in cook time but results in equally tender beef.
Storage and reheating tips to keep leftovers tasting fresh:
Store in an airtight container and reheat gently over low heat to maintain texture.
Can I use a different cut of beef?
Short ribs or brisket work well but require longer cooking times.
How do I make this stew in a slow cooker?
Brown the beef first, then cook on low for 6-8 hours.
What if my stew is too thick or too thin?
Adjust by adding more broth or a little extra cornstarch slurry.
Can I freeze this stew for later?
Yes, let it cool completely before storing in an airtight container for up to three months.
What to Serve With This Recipe
Pair this beef stew with crusty bread, cornbread, or buttered rolls to soak up the flavorful broth. For a well-rounded meal, serve alongside a fresh green salad or roasted Brussels sprouts to contrast the richness. If pairing with a drink, opt for a bold red wine, a dark beer, or a comforting cup of herbal tea.
This old-fashioned beef stew is the perfect example of how simple ingredients can transform into something truly special. Whether making a big batch for meal prep or serving it as a comforting weekend dinner, the depth of flavor and satisfying texture make it a dish that will never go out of style. Feel free to experiment with different seasonings or vegetable additions to make it uniquely yours.
Ingredients
For the Stew
2 pounds beef stew meat, cubed chuck roast
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
1½ 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
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon ground allspice
For Thickening
4 tablespoons cornstarch, divided
¼ cup cold water
Instructions
Coat the beef cubes evenly with 2 tablespoons of cornstarch, ensuring each piece is lightly dusted. Season the meat with salt and black pepper, pressing the seasoning into the surface for deeper flavor.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the seasoned beef and sear for about 5 minutes, turning occasionally, until all sides are browned. This step locks in moisture and builds a rich, savory base.
Add the minced garlic and tomato paste to the pot, stirring continuously. Allow them to cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste deepens in color.
Slowly pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add an extra layer of depth to the stew. Add the diced potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine, ensuring the seasonings are evenly distributed.
Increase the heat to bring the stew to a gentle boil, then reduce to low and cover the pot. Allow the stew to simmer for 90 to 120 minutes, stirring occasionally. The slow cooking process ensures the beef becomes fork-tender while allowing the flavors to meld beautifully.
In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with cold water until smooth. Gradually pour the slurry into the simmering stew, stirring constantly to avoid lumps. Let the stew cook for a few more minutes until it thickens to a rich, velvety consistency.
Taste and adjust seasoning with additional salt and pepper if needed. Serve piping hot, accompanied by crusty bread or a side of your choice for a hearty, comforting meal.
Old Fashion Beef Stew Recipe
Ingredients
For the Stew
- 2 pounds beef stew meat cubed chuck roast
- 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
- 1½ 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
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon ground allspice
For Thickening
- 4 tablespoons cornstarch divided
- ¼ cup cold water
Instructions
- Coat the beef cubes evenly with 2 tablespoons of cornstarch, ensuring each piece is lightly dusted. Season the meat with salt and black pepper, pressing the seasoning into the surface for deeper flavor.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the seasoned beef and sear for about 5 minutes, turning occasionally, until all sides are browned. This step locks in moisture and builds a rich, savory base.
- Add the minced garlic and tomato paste to the pot, stirring continuously. Allow them to cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste deepens in color.
- Slowly pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add an extra layer of depth to the stew. Add the diced potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine, ensuring the seasonings are evenly distributed.
- Increase the heat to bring the stew to a gentle boil, then reduce to low and cover the pot. Allow the stew to simmer for 90 to 120 minutes, stirring occasionally. The slow cooking process ensures the beef becomes fork-tender while allowing the flavors to meld beautifully.
- In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with cold water until smooth. Gradually pour the slurry into the simmering stew, stirring constantly to avoid lumps. Let the stew cook for a few more minutes until it thickens to a rich, velvety consistency.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve piping hot, accompanied by crusty bread or a side of your choice for a hearty, comforting meal.
