Nothing beats a warm, homemade beef stew, and our Old-Fashioned Beef Stew is the ultimate comfort food. This recipe features a two-step cornstarch process for the perfect thick consistency. What sets this stew apart is its deep, rich flavor—a well-balanced blend of allspice, paprika, and Worcestershire sauce that elevates it beyond basic versions. The addition of pearl onions brings a subtle sweetness and a unique texture that enhances every bite.
For the ultimate experience, pair this stew with homemade French bread or cornbread for a complete, comforting meal.
Why You’ll Love This Recipe
- Uses cornstarch in two stages for the perfect thickness.
- A flavorful blend of allspice, paprika, and Worcestershire sauce sets it apart.
- Pearl onions add a mild sweetness and delicate texture.
Effort vs. Reward
Though this stew requires about two hours to cook, most of the effort is in the prep work. Once your ingredients are chopped, it’s simply a matter of simmering everything to perfection. The result? A rich, hearty dish that’s well worth the wait.
Key Ingredients & Substitutions
- Beef Stew Meat: Pre-cut stew meat works well, or you can cut a chuck roast into 1- to 2-inch cubes yourself.
- Cornstarch: Used in two steps—first to coat the beef for browning, then to thicken the stew.
- Olive Oil: Can be substituted with vegetable or canola oil.
- Garlic: Fresh minced garlic provides the best flavor.
- Beef Broth: Use a high-quality, low-sodium broth for the best base.
- Red Potatoes: These hold their shape well, but Yukon Gold is a good alternative. Avoid russet potatoes, as they tend to break apart.
- Pearl Onions: Found in the frozen section. If unavailable, chopped white or yellow onion works as a substitute.
- Carrots & Celery: Baby carrots can be used if cut into smaller pieces.
- Granulated Sugar: A small amount balances the acidity in the dish.
- Allspice: This spice adds warmth and depth to the stew’s flavor profile.
What Cut of Beef Works Best?
Most grocery stores sell pre-cut stew meat, usually from a chuck roast. You can also use other cuts suitable for slow cooking, such as bottom round, top round, or brisket. These cuts become melt-in-your-mouth tender after simmering.
The Magic of Pearl Onions
Pearl onions add a subtle burst of sweetness and texture to the stew. While fresh ones are seasonal, frozen pearl onions are a fantastic alternative—they’re already peeled and ready to toss in. If you can’t find them, a chopped white or yellow onion will work, though it won’t have quite the same impact.
Cornstarch Slurry for the Perfect Thickness
A cornstarch slurry—made by mixing cornstarch with a liquid—is used to thicken soups and stews without clumps. Unlike adding dry cornstarch directly to the pot, making a slurry ensures a smooth, evenly thickened stew.
Storage & Reheating Instructions
- Refrigeration: Store cooled stew in an airtight container for up to 4 days. Reheat on the stove over medium heat, adding a bit of water or broth to adjust consistency if needed.
- Freezing: Freeze in an airtight container or resealable freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Make Old-Fashioned Beef Stew
Ingredients:
- 2 lbs beef stew meat (cubed chuck roast)
- 4 tbsp cornstarch (divided)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 1/2 lbs red potatoes (cut into bite-sized chunks)
- 10 oz pearl onions
- 4 medium carrots (sliced)
- 4 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:
- Prepare the beef: Toss beef cubes with 2 tbsp cornstarch, salt, and black pepper.
- Sear the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef for about 5 minutes, stirring frequently.
- Build the base: Stir in garlic and tomato paste, cooking for 1-2 minutes until fragrant.
- Add liquids & veggies: Pour in beef broth and Worcestershire sauce, scraping up browned bits. Add potatoes, pearl onions, carrots, and celery. Sprinkle in sugar, basil, oregano, parsley, paprika, and allspice. Stir well.
- Simmer: Bring to a boil, then reduce to low heat. Cover and simmer for 90-120 minutes, stirring occasionally, until beef is tender.
- Thicken the stew: In a small bowl, whisk together 2 tbsp cornstarch and cold water. Stir into the stew and let cook for a few more minutes until thickened.
- Adjust seasoning: Taste and add more salt or pepper if needed. Serve hot and enjoy!
More Hearty Stews to Try
- Comforting Irish Stew (Slow-simmered lamb and root vegetables)
- Old-Fashioned Chicken Stew (A classic comfort meal in under an hour)
- Instant Pot Beef Stew (Fast and full of flavor)
- Slow Cooker Irish Stew (Hands-off, set-and-forget deliciousness)
For a visual guide, check out our video walkthrough on YouTube or Facebook Watch. Happy cooking!