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

Scale

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

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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.