There’s nothing quite like a warm, hearty bowl of beef stew to make everything feel right in the world. This Old-Fashioned Beef Stew delivers tender, melt-in-your-mouth chunks of beef, hearty vegetables, and a rich, flavorful broth that begs for a slice of crusty bread on the side. With a simple two-step cornstarch method, the stew reaches the perfect thickness, while a touch of allspice, paprika, and Worcestershire sauce adds depth and warmth to every bite.
Pair it with homemade cornbread for a truly comforting meal that feels like home.
Why You’ll Love This Recipe
- Perfect consistency every time – Our two-stage cornstarch method creates a thick, velvety stew without being gluey.
- Flavor that stands out – Allspice, paprika, and Worcestershire sauce elevate this stew beyond the ordinary.
- Pearl onions for a touch of magic – These little onions add a gentle sweetness and perfect bite to every spoonful.
Ingredient Highlights
- Beef Stew Meat: Use cubed chuck roast for tender, flavorful beef. Other options include bottom round, top round, or brisket.
- Cornstarch: Divided into two portions—first to coat the beef for searing, then to thicken the stew at the end.
- Vegetables: Red potatoes hold their shape beautifully; pearl onions add mild sweetness; carrots and celery bring texture and color.
- Seasonings: Allspice, paprika, and Worcestershire sauce create a rich, aromatic base that sets this stew apart.
Step-by-Step Instructions
- Season and coat the beef: Toss 2 pounds of cubed beef stew meat with 2 tablespoons cornstarch, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Sear the beef: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides for about 5 minutes.
- Add aromatics: Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1–2 minutes until fragrant.
- Deglaze the pot: Pour in 4 cups beef broth and ¼ cup Worcestershire sauce, scraping up any browned bits from the bottom.
- Add vegetables and spices: Mix in 1½ pounds red potatoes (chunked), 10 ounces pearl onions, 4 carrots (sliced), and 4 celery ribs (sliced). Add 1 teaspoon sugar, ½ teaspoon each dried basil, oregano, and parsley, ½ teaspoon paprika, and ¼ teaspoon allspice. Stir to combine.
- Simmer: Bring to a boil, reduce heat to low, cover, and cook 90–120 minutes until the beef is tender.
- Thicken: Mix the remaining 2 tablespoons cornstarch with ¼ cup cold water. Slowly stir into the stew and cook a few more minutes until thickened.
- Finish and serve: Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or cornbread.
Pro Tips for Perfect Stew
- Low and slow wins: Searing locks in flavor, but gentle simmering is key to melt-in-your-mouth beef.
- Pearl onions are magical: If unavailable, substitute chopped white or yellow onions, but the flavor won’t be as sweet and tender.
- Two-stage cornstarch: Coating the beef before searing creates a light crust and helps thicken the stew naturally. Adding a slurry at the end ensures the perfect, velvety consistency.
Storage & Reheating
- Refrigerate: Store in an airtight container for 3–4 days. Reheat on the stove over medium heat, adding a little water or broth to adjust consistency.
- Freeze: Place in an airtight container or freezer bag, removing excess air. Freeze up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
- Pair with homemade cornbread or a slice of crusty bread to soak up the rich broth.
- Serve alongside a simple green salad or roasted vegetables for a complete meal.
Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes | Servings: 8
Calories per Serving: 316
This Old-Fashioned Beef Stew isn’t just a meal—it’s comfort in a bowl. Perfect for cold nights, family dinners, or any time you crave hearty, flavorful food that warms the soul.