Nothing compares to a comforting bowl of homemade beef stew, and this Old Fashioned Beef Stew takes the dish to the next level. This recipe features a two-step cornstarch method for the perfect thickness, while a carefully balanced blend of allspice, paprika, and Worcestershire sauce creates a deep, rich flavor. Pearl onions add a touch of sweetness and a unique texture that sets this dish apart from the rest. It’s the ultimate comfort food, perfect for any occasion!
Serving Suggestion: Pair this beef stew with Homemade French Bread or Cornbread for the ultimate cozy meal.
Why You’ll Love This Recipe
✅ Uses cornstarch in two stages for the ideal thickness.
✅ The unique spice blend gives it a deep, rich flavor.
✅ Pearl onions add a mild sweetness and texture boost.
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 medium 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: Coat the beef stew meat with 2 tbsp cornstarch, salt, and black pepper.
- Sear the beef: Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides (about 5 minutes).
- Add aromatics: Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Deglaze and add vegetables: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir well.
- Simmer: Bring to a boil, then reduce to low heat. Cover and let simmer for 90-120 minutes, stirring occasionally until the beef is tender.
- Thicken the stew: Mix the remaining 2 tbsp cornstarch with 1/4 cup cold water to make a slurry. Slowly pour it into the stew, stirring constantly. Let simmer a few more minutes until thickened.
- Taste & serve: Adjust seasoning if needed, then serve hot!
Storage & Reheating
- Refrigerate in an airtight container for 3-4 days. Reheat on the stovetop over medium heat, adding a little broth or water if needed.
- Freeze for up to 3 months in an airtight container. Thaw in the fridge before reheating.