If you are craving a meal that wraps you up in comfort and warmth, this Old Fashioned Beef Stew Recipe is exactly what your kitchen needs. It’s a timeless dish that combines tender chunks of beef, vibrant vegetables, and rich, savory broth into a hearty stew that feels like a cozy hug on a plate. Each ingredient plays its part perfectly—from the earthy potatoes and sweet pearl onions to the carefully balanced herbs and spices—making this stew an enduring favorite that brings families together around the dinner table.
Ingredients You’ll Need
Creating the perfect Old Fashioned Beef Stew Recipe starts with simple, familiar ingredients that each add unique flavor, texture, and color to the dish. This lineup forms the backbone of a stew that’s richly satisfying, yet approachable to make.
- 2 pounds beef stew meat (cubed chuck roast): Provides tender, flavorful beef that becomes melt-in-your-mouth soft after slow simmering.
- 4 tablespoons cornstarch (divided): Used to dust the beef before browning and to thicken the stew for that perfect stew consistency.
- 4 cups beef broth: Acts as the stew’s flavorful, robust liquid base.
- 1/4 cup Worcestershire sauce: Adds subtle tangy depth and umami for enhanced savoriness.
- 1 1/2 pounds red potatoes (cut into chunks): Give creaminess and heartiness while soaking up the stew’s mouthwatering juices.
- 10 ounces pearl onions: Sweet, tender bites that soften beautifully during cooking.
- 4 medium carrots (sliced): Bring natural sweetness and vibrant color.
- 4 medium celery ribs (sliced): Contribute a bright, slightly peppery crunch to balance the stew.
- 1 teaspoon salt: Enhances all the flavors and ties the dish together.
- 1/4 teaspoon black pepper: Lends gentle warmth and subtle spice.
- 2 tablespoons olive oil: Used for searing the beef to build caramelized flavor.
- 2 cloves minced garlic: Adds fragrant aroma and depth.
- 2 tablespoons tomato paste: Boosts richness and slight sweetness to the broth.
- 1 teaspoon granulated sugar: Balances the acidity for a round, mellow finish.
- 1/2 teaspoon dried basil: Gives a fresh herbal note.
- 1/2 teaspoon dried oregano: Adds a warm, slightly peppery flavor.
- 1/2 teaspoon dried parsley: Brightens and freshens every bite.
- 1/2 teaspoon paprika: Provides mild smokiness and rich color.
- 1/4 teaspoon ground allspice: Introduces subtle warm spice for complexity.
- 1/4 cup cold water: Used to dissolve cornstarch for thickening without lumps.
How to Make Old Fashioned Beef Stew Recipe
Step 1: Prep and Season the Beef
Start by dusting the cubed beef stew meat with half of the cornstarch and seasoning it generously with salt and pepper. This simple step is key because the cornstarch helps create a beautiful crust when you sear the beef, locking in the juices and building flavorful caramelization that makes the stew so inviting.
Step 2: Sear the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned beef in batches to avoid overcrowding the pan. Sear until all sides are a deep brown. This browning step layers the stew with rich flavor and texture that you just can’t get by skipping it.
Step 3: Add Aromatics and Tomato Paste
Next, add the minced garlic and tomato paste to the pot with the beef. Cook for a minute or two until the garlic is fragrant and the tomato paste begins to darken slightly. This helps develop a deeper, slightly sweet and savory foundation for your broth.
Step 4: Deglaze and Add Vegetables
Pour in the beef broth and Worcestershire sauce to deglaze the pot—scraping up all those delicious browned bits stuck to the bottom. Then add in the potatoes, pearl onions, carrots, celery, sugar, and all the herbs and spices. Stir well so everything is perfectly combined.
Step 5: Simmer to Tenderness
Bring the stew to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 90 to 120 minutes. This slow simmer transforms the beef into tender bites that practically fall apart and allows flavors to meld beautifully with the vegetables.
Step 6: Thicken the Stew
Mix the remaining cornstarch with cold water until smooth, then stir it into the simmering stew. Continue cooking on low while stirring until the stew thickens to your desired consistency. This gives the broth a luscious, velvety finish.
Step 7: Final Seasoning and Serve
Give your stew a final taste and adjust with salt or pepper if needed. Serve it steaming hot to fully appreciate all the layers of comforting flavor you’ve created with this classic Old Fashioned Beef Stew Recipe.
How to Serve Old Fashioned Beef Stew Recipe
Garnishes
A sprinkle of fresh parsley or chopped chives can add a vibrant pop of color and a fresh herbal lift that brightens each hearty bite. For extra richness, offer a dollop of sour cream or a swirl of creamy horseradish on the side.
Side Dishes
This beef stew is a complete meal on its own, but pairing it with crusty bread or buttery dinner rolls is a delightful way to soak up every drop of the savory sauce. A simple green salad with a light vinaigrette also adds crunch and a refreshing contrast to the richness.
Creative Ways to Present
Serve the stew in rustic bowls or even hollowed-out crusty bread bowls for an inviting presentation. For a family-style gathering, ladle the stew into a large cast iron skillet right at the table, encouraging everyone to dive in together and enjoy its warm, aromatic allure.
Make Ahead and Storage
Storing Leftovers
Leftover Old Fashioned Beef Stew Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more after a day, making your next meal taste even better.
Freezing
This stew freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of beef broth or water if the stew has thickened too much. Microwave reheating is also convenient but do so in short intervals with stirring in between for even warmth.
FAQs
Can I use other types of beef for this stew?
Absolutely! While chuck roast is preferred for its marbling and tenderness, you can substitute other stew meats like brisket or round. Just ensure they are cut into uniform cubes for even cooking.
Do I have to use pearl onions, or can I substitute?
If pearl onions are hard to find, you can use chopped yellow onions instead. They won’t have quite the same bite-size sweetness but still provide wonderful flavor.
Is it possible to make this beef stew in a slow cooker?
Yes, you can adapt this recipe to a slow cooker. Brown the beef and vegetables first for best flavor, then combine everything in the slow cooker and cook on low for 7 to 8 hours until tender.
Can I make this stew gluten-free?
Definitely! This recipe is naturally gluten-free as long as you use gluten-free beef broth and Worcestershire sauce. Cornstarch is a safe thickener for gluten-free diets.
How do I get the stew to be thicker if I like it heartier?
If you prefer a thicker stew, increase the cornstarch slurry slightly or continue simmering uncovered for a little longer to reduce the broth. Another option is to mash a few potato chunks into the stew for natural thickening.
Final Thoughts
There’s something truly special about a bowl of this Old Fashioned Beef Stew Recipe that feels like coming home. It’s a dish brimming with love, comfort, and deep, layered flavors perfected over time. Whether it’s a chilly evening or you need a soul-soothing meal, I wholeheartedly encourage you to try making this classic stew—you might just find it becomes your new favorite go-to comfort food.
Print
Old Fashioned Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Old Fashioned Beef Stew is a hearty and comforting classic dish featuring tender cubed beef, red potatoes, pearl onions, carrots, and celery simmered in a rich, flavorful broth thickened with cornstarch. Infused with Worcestershire sauce, tomato paste, and a blend of savory herbs and spices, it’s the perfect warm meal to enjoy on a cozy day.
Ingredients
Meat and Thickener
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch (divided)
Broth and Sauces
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
Vegetables
- 1 1/2 pounds red potatoes (cut into chunks)
- 10 ounces pearl onions
- 4 medium carrots (sliced)
- 4 medium celery ribs (sliced)
- 2 cloves minced garlic
Seasonings and Spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 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
- Prepare the beef: Dust the cubed beef stew meat evenly with 2 tablespoons of cornstarch. Season the meat with salt and black pepper to ensure it’s flavored from the start.
- Sear the beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear until browned on all sides to develop a rich flavor base.
- Add aromatics: Add the minced garlic and tomato paste to the pot. Cook briefly, stirring constantly until the tomato paste is fragrant and slightly caramelized.
- Deglaze and add vegetables: Pour in the beef broth and Worcestershire sauce to deglaze the pot, scraping up browned bits from the bottom. Then add the red potatoes, pearl onions, sliced carrots, sliced celery, granulated sugar, and all the dried herbs and spices. Stir everything together well.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes, or until the beef is fork-tender and the flavors are well developed.
- Thicken the stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the simmering stew and cook for a few more minutes to thicken the broth to a rich consistency.
- Finish and serve: Taste and adjust seasoning with more salt or pepper if needed. Serve the beef stew hot, perfect with crusty bread or over mashed potatoes.
Notes
- For deeper flavor, brown the beef in batches to avoid overcrowding the pot.
- Pearl onions can be peeled quickly by blanching them in boiling water for a minute before rinsing in cold water.
- If you prefer a thicker stew, add more cornstarch slurry gradually until desired thickness is reached.
- This stew can be made a day ahead; flavors improve after resting overnight in the refrigerator.
- Leftovers freeze well for up to three months.
