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

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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.