Mouthwatering Old Fashioned Beef Stew Recipe
This mouthwatering old fashioned beef stew is a hearty, comforting classic that features tender chunks of beef, red potatoes, pearl onions, carrots, and celery simmered in a rich, flavorful broth thickened to perfection. Perfect for a cozy dinner, this recipe uses simple seasonings and ingredients to create deep, complex flavors with a traditional stovetop method.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 2 lb beef stew meat (cubed chuck roast, room temperature for better browning)
- 2 tbsp cornstarch (for dredging)
- 1 tsp salt
- 1/4 tsp black pepper
Vegetables
- 1.5 lb red potatoes (cut into chunks)
- 10 oz pearl onions (peeled)
- 4 medium carrots (sliced)
- 4 medium celery ribs (sliced)
Liquids and Others
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 4 cups beef broth (Swanson recommended)
- 1/4 cup Worcestershire sauce
- 2 tbsp cornstarch (for thickening)
- 1/4 cup cold water (for cornstarch slurry)
Spices and Seasonings
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp ground allspice
- 1 tsp granulated sugar
Instructions
- Season and Dredge the Beef: Place the cubed beef in a large mixing bowl. Sprinkle with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to evenly coat all pieces. This step promotes better browning and helps thicken the stew later.
- Brown the Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and cook for about 5 minutes, stirring frequently, until all sides are browned. Browning adds depth and richness to the stew’s flavor.
- Build the Stew Base: Add the minced garlic and tomato paste to the browned beef. Stir and cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste slightly darkens, enhancing the stew’s taste.
- Add Liquids, Vegetables, and Seasonings: Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce, scraping any browned bits off the pot’s bottom. Add the cut potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil over high heat, then reduce to low heat. Cover and let simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is very tender and vegetables are cooked through.
- Thicken the Stew: In a small bowl, whisk together the remaining 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Gradually stir this slurry into the stew and cook on low heat for a few more minutes until the stew reaches your desired thickness.
- Finish and Serve: Taste the stew and adjust salt and pepper as needed. Serve hot. For extra flavor depth, add a splash of Worcestershire sauce just before serving if desired.
Notes
- Allow beef to come to room temperature before browning to get better caramelization and flavor.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during browning and simmering.
- Stir occasionally while simmering to prevent sticking but avoid constant stirring which can make meat tough.
- Adjust seasoning at the end since flavors concentrate during simmering.
- For a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with tamari or coconut aminos.
Keywords: beef stew, old fashioned stew, hearty beef stew, comfort food, classic stew
