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Old Fashioned Beef Stew

  • Author: Lusine Svetlana

Description

Old Fashioned Beef Stew is a classic comfort food made with tender chunks of beef, hearty vegetables, and a rich, savory broth seasoned with aromatic herbs and spices. Slow-simmered until the beef practically melts in your mouth, this homemade stew is warm, satisfying, and full of traditional flavor. With potatoes, carrots, celery, and pearl onions in every bowl, it is the perfect meal for chilly evenings, Sunday dinners, or family gatherings. Best of all, this easy recipe uses simple ingredients to create a delicious, filling meal everyone will love.

Ingredients

  • 2 pounds beef stew meat, preferably cubed chuck roast
  • 4 tablespoons cornstarch, divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 1 1/2 pounds red potatoes, cut into bite-sized chunks
  • 10 ounces pearl onions
  • 4 medium carrots, peeled and sliced
  • 4 medium celery ribs, sliced
  • 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

  1. Season the beef: Place the beef cubes in a bowl and toss with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.
  2. Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear for about 5 minutes, turning frequently until browned on all sides. Work in batches if necessary to avoid overcrowding.
  3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for 1–2 minutes until fragrant and well combined with the beef.
  4. Add the broth: Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits.
  5. Add the vegetables: Stir in the red potatoes, pearl onions, carrots, and celery.
  6. Season the stew: Add the sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir everything together.
  7. Simmer slowly: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90–120 minutes, stirring occasionally, until the beef is fork-tender and the vegetables are cooked through.
  8. Thicken the broth: In a small bowl, whisk the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Slowly stir the mixture into the stew.
  9. Finish cooking: Simmer uncovered for a few more minutes, stirring gently, until the broth reaches your preferred thickness.
  10. Taste and serve: Adjust the salt and pepper as needed. Ladle the hot stew into bowls and serve with your favorite bread or side dish.

Notes

Serving Tips

  • Serve with crusty bread to soak up the rich, savory broth.
  • Pair with homemade dinner rolls, biscuits, or garlic bread for a comforting dinner.
  • Add a simple green salad or steamed green beans to balance the hearty flavors.
  • Sprinkle freshly chopped parsley over each bowl for a fresh finish.
  • Serve over mashed potatoes if you prefer an extra-comforting meal.
  • For a complete family dinner, offer grated Parmesan or freshly cracked black pepper at the table.

Storage Tips

  • Refrigeration: Allow the stew to cool slightly, then transfer it to airtight containers. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
  • Freezing: Store completely cooled stew in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for the best quality.
  • Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if the stew has thickened too much.
  • Microwave reheating: Place a serving in a microwave-safe bowl, cover loosely, and heat in intervals, stirring between each interval until steaming hot.
  • Make-ahead tip: Prepare the stew a day in advance. The flavors often deepen overnight, making leftovers especially delicious.
  • Thickening tip: If the stew becomes too thin after reheating, mix a little cornstarch with cold water and stir it in while simmering.
  • Freezing note: Potatoes may become slightly softer after thawing, but the stew will still be flavorful.

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Find it online: https://cookiespedia.com/old-fashioned-beef-stew/