If you’re craving a comforting, hearty meal that feels like a warm hug on a chilly day, this Old Fashioned Beef Stew Recipe is exactly what you need. Packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth, it’s the kind of stew that fills your kitchen with an irresistible aroma and your plate with soulful satisfaction. This recipe brings together simple, timeless ingredients to create a dish that’s truly a classic—perfect for family dinners or cozy evenings when you want something familiar and deeply delicious.
Ingredients You’ll Need
Gathering the right ingredients for this Old Fashioned Beef Stew Recipe is simpler than you might think. Each component plays a crucial role, whether it’s building flavor, adding texture, or brightening the dish’s color to make it as inviting to the eyes as it is to the palate.
- Beef stew meat (2 pounds): Choose cubed chuck roast for the perfect balance of tenderness and flavor after slow cooking.
- Cornstarch (4 tablespoons, divided): Used to coat the beef for a lovely sear and later to thicken the stew.
- Beef broth (4 cups): The essential savory liquid that forms the stew’s rich base.
- Worcestershire sauce (1/4 cup): Adds a deep, complex umami lift pairing beautifully with the beef.
- Red potatoes (1 1/2 pounds, chunked): Hearty and creamy, they soak up the stew’s flavors perfectly.
- Pearl onions (10 ounces): Sweet and tender, they melt into the stew, offering subtle bursts of flavor.
- Carrots (4 medium, sliced): Bring natural sweetness and vibrant color.
- Celery ribs (4 medium, sliced): Adds a fresh crunch and aromatic earthiness.
- Salt (1 teaspoon) and black pepper (1/4 teaspoon): Basic seasonings that enhance all other flavors.
- Olive oil (2 tablespoons): For searing the beef and building a flavorful foundation.
- Minced garlic (2 cloves): Infuses the stew with an irresistible savory warmth.
- Tomato paste (2 tablespoons): Imparts a rich, tangy depth to the broth.
- Granulated sugar (1 teaspoon): Balances acidity and brings out natural sweetness.
- Dried herbs (1/2 teaspoon each basil, oregano, parsley): Classic Italian herbs that elevate the stew’s profile.
- Paprika (1/2 teaspoon): Adds subtle smoky warmth and vibrant color.
- Ground allspice (1/4 teaspoon): A hint of cozy spice that rounds out the flavor.
- Cold water (1/4 cup): Used to blend with cornstarch for thickening the stew at the end.
How to Make Old Fashioned Beef Stew Recipe
Step 1: Prepare and Season the Beef
Begin by dusting your cubed beef with half of the cornstarch, which helps create a beautiful crust when seared, then season generously with salt and black pepper. This simple step is key to locking in flavor and ensuring each bite of beef is tender yet richly caramelized.
Step 2: Sear the Beef
Heat olive oil over medium-high heat in a heavy pot or Dutch oven. Add the seasoned beef in batches, making sure not to crowd the pan, and sear each side until it develops a delicious golden-brown crust. This caramelization layer builds the stew’s deep flavor foundation.
Step 3: Build Aroma with Garlic and Tomato Paste
Once the beef is browned, toss in minced garlic and tomato paste. Cook them briefly, stirring constantly until the paste darkens slightly and the garlic becomes fragrant. This step infuses the base with a luscious, savory richness that will carry throughout the stew.
Step 4: Deglaze and Add Vegetables
Pour in the beef broth and Worcestershire sauce to deglaze the pot, scraping up all those tasty browned bits from the bottom. Then stir in potatoes, pearl onions, carrots, celery, sugar, and the dried herbs and spices. This colorful medley begins to mingle, promising a stew loaded with layers of flavor and texture.
Step 5: Simmer Until Tender
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 90 to 120 minutes. This slow cooking is essential for turning the beef meltingly tender and allowing the vegetables to absorb all the sumptuous flavors of the broth.
Step 6: Thicken and Finish
Mix the remaining cornstarch with cold water to create a slurry. Stir this into the simmering stew and cook for a few more minutes until it thickens to a luscious, gravy-like consistency. Taste and adjust the seasoning if needed—this final touch ensures every spoonful coats your palate perfectly.
How to Serve Old Fashioned Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a pinch of cracked black pepper adds a vibrant finishing touch, lifting the rich stew visually and enhancing its fresh herbal notes. A dollop of sour cream or a splash of sherry can also add a lovely creamy contrast to the deep flavors.
Side Dishes
This Old Fashioned Beef Stew Recipe shines beautifully alongside crusty bread to soak up every last drop of that savory broth. But don’t stop there—creamy mashed potatoes or buttered egg noodles make fantastic companions, turning this meal into an unforgettable feast.
Creative Ways to Present
Serve the stew in rustic bowls straight from the pot for a cozy, family-style vibe or in elegant ramekins for a special occasion. Adding a sprinkle of grated sharp cheddar or a crispy puff pastry lid offers delightful variations that surprise and delight guests.
Make Ahead and Storage
Storing Leftovers
Leftover Old Fashioned Beef Stew Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and moisture, allowing the stew to develop even deeper taste as it rests.
Freezing
For longer storage, this stew freezes very well. Portion it into freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months and thaw perfectly without losing its hearty texture or richness.
Reheating
Gently reheat your stew on the stovetop over low heat, stirring occasionally until warmed through. If the broth has thickened too much, add a splash of beef broth or water to restore its silky consistency. Microwave reheating is fine too—just cover and heat in intervals to avoid drying out the beef.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While cubed chuck roast is ideal for tenderness and flavor, you can also use beef brisket or round, but be prepared for slight differences in texture and possibly longer cooking times.
What can I substitute for pearl onions if I can’t find them?
Small shallots or chopped yellow onions are great substitutes. If using larger onions, dice them finely so they cook evenly and blend well with the other vegetables.
Is it okay to use instant potatoes instead of fresh potatoes?
Fresh potatoes are best because they hold their shape and texture after long cooking. Instant potatoes would dissolve in the stew and change its consistency, so it’s better to stick with fresh red potatoes for this recipe.
Can I make this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add cornstarch slurry near the end to thicken the stew.
How do I make sure the beef chunks stay tender?
Low and slow cooking is the key. Simmer the stew gently for at least 90 minutes and avoid boiling vigorously, which can toughen the meat. Using a heavy pot or Dutch oven also helps maintain an even cooking temperature.
Final Thoughts
There’s something truly heartwarming about a pot of Old Fashioned Beef Stew Recipe simmering away—it’s not just a meal, but a comforting experience. Whether you’re making it for a special family dinner or a simple weeknight treat, this recipe delivers classic flavors that stand the test of time. I encourage you to try it out and enjoy every savory, tender bite that this beloved stew has to offer.
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
A hearty and comforting Old Fashioned Beef Stew featuring tender chunks of beef, red potatoes, pearl onions, carrots, and celery simmered in a rich broth with a blend of savory herbs and spices. This classic stew is thickened with cornstarch for a perfect, satisfying meal that’s ideal for family dinners.
Ingredients
Meat and Broth
- 2 pounds beef stew meat (cubed chuck roast)
- 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
Thickening and Seasoning
- 4 tablespoons cornstarch (divided)
- 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
- Dust and Season the Beef: Dust the beef stew meat evenly with 2 tablespoons of cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper. This helps to coat the meat and begin the thickening process.
- Sear the Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides, about 5-7 minutes per batch. This step locks in flavor and creates a rich base for the stew.
- Add Garlic and Tomato Paste: Stir in the minced garlic and 2 tablespoons tomato paste to the pot. Cook for 1-2 minutes until fragrant, allowing the tomato paste to caramelize slightly for depth of flavor.
- Deglaze and Add Vegetables: Pour in 4 cups of beef broth and 1/4 cup Worcestershire sauce to deglaze the pot, scraping up any browned bits on the bottom. Add the chopped red potatoes, pearl onions, sliced carrots, celery, 1 teaspoon granulated sugar, dried basil, oregano, parsley, paprika, and allspice. Stir everything together to combine.
- Simmer the Stew: Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes, or until the beef is very tender and the vegetables are cooked through.
- Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the simmering stew and cook on low heat for an additional 5-10 minutes until the stew thickens to your desired consistency.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve hot for a comforting meal.
Notes
- For extra depth of flavor, you can brown the vegetables lightly before adding the broth.
- If pearl onions are unavailable, small diced yellow onions can be substituted.
- The stew can be made a day ahead and tastes even better after the flavors meld overnight.
- To make this recipe gluten-free, ensure your Worcestershire sauce is gluten-free and use cornstarch as a thickener.
- Serve with crusty bread or over egg noodles for a complete meal.
