There’s nothing quite like a hearty, homemade beef stew, and our Old Fashioned Beef Stew takes comfort food to a whole new level. This recipe features tender, melt-in-your-mouth beef combined with perfectly cooked vegetables, all simmered in a rich, flavorful broth. The magic of this stew lies not only in the tender beef but also in its depth of flavor, thanks to a special blend of allspice, paprika, and Worcestershire sauce. The addition of pearl onions brings a delicate sweetness and texture that enhances the entire dish. It’s truly comfort food done right!
If you really want to elevate the experience, serve it with some homemade French Bread or Cornbread for the ultimate side.
Why You’ll Love This Recipe:
- The two-step cornstarch process gives the stew the perfect, velvety thickness.
- A unique flavor blend of allspice, paprika, and Worcestershire sauce makes this stew stand out from the rest.
- Pearl onions add sweetness and an unexpected bite that make this stew special.
Ingredients You’ll Need:
- Beef stew meat (chuck roast is ideal)
- Cornstarch (used in two stages to thicken the stew)
- Olive oil (or any neutral oil)
- Garlic, tomato paste, and beef broth to create a savory base
- Red potatoes, carrots, celery, and pearl onions for texture and sweetness
- Worcestershire sauce, spices, and a touch of sugar to balance the flavors
Ingredient Notes:
- Beef Stew Meat: If you can’t find pre-cut stew meat, simply purchase a chuck roast and cube it yourself. You can also use leaner cuts like diced round.
- Pearl Onions: Available frozen, they bring a mild, sweet flavor. If you can’t find them, substitute with regular chopped onions, but the texture will differ.
- Cornstarch Slurry: The slurry (cornstarch and cold water) is essential for thickening the stew without clumps. Always dissolve the cornstarch before adding it to the stew.
Instructions:
- Prep the Beef: Dust the beef stew meat with 2 tablespoons of cornstarch, and season with salt and pepper.
- Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef, browning all sides (about 5 minutes), then stir in minced garlic and tomato paste. Cook until fragrant (1-2 minutes).
- Deglaze & Add Vegetables: Pour in beef broth and Worcestershire sauce to deglaze the pan, scraping up any browned bits. Add diced potatoes, pearl onions, carrots, and celery. Season with sugar, basil, oregano, parsley, paprika, and allspice. Stir well.
- Simmer: Bring to a boil, reduce the heat, cover, and let simmer for 90-120 minutes, stirring occasionally, until the beef is fork-tender.
- Thicken: Mix the remaining cornstarch with cold water to form a slurry. Slowly add it to the stew, stirring continuously. Let it cook on low for a few more minutes until the stew thickens to your liking.
- Adjust Seasoning: Taste and adjust with more salt and pepper if needed.
Storage & Reheating:
- Refrigeration: Cool the stew to room temperature before transferring it to an airtight container. It will keep for 3-4 days in the fridge.
- Freezing: For longer storage, freeze in an airtight container or resealable freezer bag for up to 3 months.
- Reheat: Reheat on the stove over medium heat, adding a little water or broth to adjust the consistency.
More Comforting Stew Recipes:
- Irish Stew: A comforting classic, hearty and full of flavor.
- Chicken Stew: A lighter, yet still comforting, chicken version.
- Instant Pot Beef Stew: Quick and easy with all the flavors you love.
- Slow Cooker Irish Stew: Perfect for a set-it-and-forget-it meal.
This Old Fashioned Beef Stew is the kind of meal that feels like a warm hug. Whether you’re feeding a family or enjoying a quiet night in, this stew is guaranteed to bring comfort to your table. Enjoy! 🍲 #BeefStew #ComfortFood #OldFashionedStew #HeartyMeals #FallRecipes #SlowCookedPerfection
Old Fashioned Beef Stew
Ingredients:
- 2 pounds beef stew meat (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 (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:
- Dust the beef stew meat with 2 tablespoons of cornstarch and season with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and sear for about 5 minutes, until all sides are browned. Stir frequently.
- Add the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in the beef broth and Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.
- Add the potatoes, pearl onions, carrots, and celery. Sprinkle in the granulated sugar, basil, oregano, parsley, paprika, and allspice. Stir well.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 90-120 minutes, stirring occasionally, until the beef is tender.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water to make a slurry. Slowly pour the slurry into the stew, stirring constantly.
- Cook for a few more minutes on low heat until the stew thickens to your liking.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve hot.
Enjoy your hearty and comforting Old Fashioned Beef Stew!