Old-Fashioned Beef Stew

There’s nothing like the deep, comforting aroma of a classic beef stew simmering on the stove. This Old-Fashioned Beef Stew is the kind of hearty dish that warms you from the inside out—perfect for cold evenings, Sunday dinners, or any time you want a one-pot meal that delivers big on flavor and nostalgia.

Why You’ll Love Old-Fashioned Beef Stew

• Fall-apart tender beef in every bite
• Rich, savory broth infused with herbs and vegetables
• One-pot wonder—less cleanup and easy to make ahead
• Comfort food classic that never goes out of style
• Perfect for leftovers—even better the next day

Ingredients

• 2 pounds cubed beef stew meat (chuck roast)
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• ¼ cup Worcestershire sauce
• 1 ½ pounds red potatoes, cubed
• 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 allspice
• ¼ cup cold water

Directions

Prep the Beef

1. In a large mixing bowl, toss the beef stew meat with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.

Brown the Meat

2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
3. Sear the beef in batches, browning all sides. Remove each batch and set aside.

Sauté the Base

4. In the same pot, add minced garlic and tomato paste.
5. Cook for 1–2 minutes, stirring constantly, until fragrant and lightly caramelized.

Deglaze and Build the Stew

6. Pour in the beef broth and Worcestershire sauce, scraping the bottom to deglaze any browned bits.

Add Vegetables and Seasonings

7. Stir in the cubed potatoes, pearl onions, carrots, and celery.
8. Add sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.

Simmer

9. Return the seared beef to the pot.
10. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2 ½ hours until the beef is fork-tender and the flavors are well developed.

Thicken the Stew

11. In a small bowl, mix the remaining 2 tablespoons cornstarch with ¼ cup cold water to form a slurry.
12. Gradually stir this slurry into the stew. Simmer for another 5–10 minutes, stirring occasionally, until the broth thickens.

Pro Tips and Variations

• Sear in batches: Don’t crowd the pan; a good sear adds depth.
• Add red wine: Deglaze with ½ cup red wine after garlic and tomato paste for richer flavor.
• Use a slow cooker: After browning, transfer everything to a slow cooker and cook on low for 6–8 hours.
• Make it gluten-free: This recipe already uses cornstarch—no substitutions needed.
• Add mushrooms or green beans near the end for added variety.

Serving Suggestions

• Serve with crusty bread, buttermilk biscuits, or cornbread to soak up the broth.
• Ladle over mashed potatoes or buttered noodles for extra heartiness.
• Pair with a light green salad or pickled veggies to cut through the richness.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
• Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

FAQs

Can I use another cut of meat besides chuck roast?
Yes—brisket or bottom round also work well, but chuck gives the best balance of flavor and tenderness.

Do I have to use pearl onions?
No—sliced yellow onions work, but pearl onions add a great texture and presentation.

Is it okay to skip the tomato paste?
We don’t recommend skipping it—it builds a flavorful, umami-rich base.

Can I make this ahead of time?
Absolutely! The stew tastes even better the next day as the flavors meld.

Conclusion

This Old-Fashioned Beef Stew is everything you want in a classic comfort meal: savory, satisfying, and full of slow-cooked goodness. With melt-in-your-mouth beef and tender vegetables in a rich, herb-infused broth, it’s a timeless dish that brings people together around the table. Make it once, and it’ll become a family favorite for generations.

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