Introduction

This mouthwatering old fashioned beef stew is a hearty and comforting dish perfect for any chilly day. Packed with tender beef, fresh vegetables, and rich flavors, it’s a classic meal that warms both the body and soul.

A black pot filled with a stew that has three main layers: the top layer shows a thick brown sauce with small green herb bits scattered across; the middle layer contains large chunks of browned beef and bright orange carrot pieces; the bottom layer has round yellow potatoes and pieces of onion visible in the sauce. The pot sits on a white marbled surface with sprigs of fresh thyme and two whole yellow onions in the background, alongside a red and white cloth under one handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb beef stew meat (cubed chuck roast, room temperature for better browning)
2 tbsp cornstarch (divided)
1 tsp salt (divided)
1/4 tsp black pepper (divided)
2 tbsp olive oil
2 cloves garlic (minced)
2 tbsp tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1.5 lb red potatoes (cut into chunks)
10 oz pearl onions (peeled)
4 medium carrots (sliced)
4 medium celery ribs (sliced)
1 tsp granulated sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp paprika
1/4 tsp ground allspice
1/4 cup cold water

Instructions

Step 1: Place the cubed beef stew meat in a large mixing bowl. Sprinkle with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat all the pieces evenly. This helps the meat brown nicely and will later thicken the stew.
Step 2: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned. Browning the meat builds deep, complex flavors for the stew.
Step 3: Add the minced garlic and tomato paste to the pot with the browned meat. Stir and cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
Step 4: Pour in the beef broth and Worcestershire sauce, scraping any flavorful browned bits from the bottom of the pot. Add the cut red potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine.
Step 5: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is very tender and the vegetables are cooked through.
Step 6: In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until completely smooth. Gradually stir this slurry into the simmering stew. Continue to cook on low heat for a few more minutes until the stew has thickened to your liking.
Step 7: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot. For even more depth of flavor, consider adding a splash of Worcestershire sauce right at the end.

Tips & Variations

Use room temperature beef to ensure better browning and richer flavor.
For a thicker stew, add more cornstarch slurry gradually until desired consistency is reached.
Feel free to add mushrooms or peas for extra veggies.
Replace pearl onions with regular chopped yellow onions if preferred.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Stew often tastes even better the next day as the flavors have time to meld.

How to Serve

A wooden bowl filled with a thick beef stew made of three main layers: large chunks of brown beef pieces, orange carrot slices, and yellow potato cubes, all covered in a rich brown broth sprinkled with small green herb bits. A silver spoon holds a close-up mix of beef, carrot, and potato inside the bowl. The bowl rests on a red and white patterned cloth atop a white marbled surface with some bread pieces blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, chuck roast is ideal because it becomes tender with slow cooking, but you can also use brisket or round roast. Avoid lean cuts as they can become dry.

Do I need to peel pearl onions?

Yes, pearl onions should be peeled for the best texture and flavor. You can blanch them briefly in boiling water to make peeling easier.