Description
Old-Fashioned Beef Stew with tender beef, potatoes, carrots, and herbs simmered in a rich broth. The perfect hearty, comforting one-pot meal.
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
Instructions
Prep the Beef
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
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
Sear the beef in batches, browning all sides. Remove each batch and set aside.
Sauté the Base
In the same pot, add minced garlic and tomato paste.
Cook for 1–2 minutes, stirring constantly, until fragrant and lightly caramelized.
Deglaze and Build the Stew
Pour in the beef broth and Worcestershire sauce, scraping the bottom to deglaze any browned bits.
Add Vegetables and Seasonings
Stir in the cubed potatoes, pearl onions, carrots, and celery.
Add sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
Simmer
Return the seared beef to the pot.
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
In a small bowl, mix the remaining 2 tablespoons cornstarch with ¼ cup cold water to form a slurry.
Gradually stir this slurry into the stew. Simmer for another 5–10 minutes, stirring occasionally, until the broth thickens.
Notes
For more flavor, marinate the beef overnight in Worcestershire and a bit of oil.
If the stew thickens too much after cooling, thin it with a bit of broth during reheating.
Want extra herbs? Add a bay leaf or sprig of rosemary while simmering and remove before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: American
Keywords: beef stew, old-fashioned beef stew, stew with chuck roast, one-pot beef dinner, slow-cooked stew