Old-Fashioned Beef Stew
Old-Fashioned Beef Stew
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables and Aromatics
- 2 stalks celery, sliced
- 3 carrots, peeled and sliced into bite-sized pieces
- 1 1/2 pounds red potatoes, cut into bite-sized pieces
- 10 ounces pearl onions, frozen, or 1 medium white/yellow onion, diced
- 2 teaspoons garlic, freshly minced
- 2 tablespoons tomato paste
For the Liquid and Seasoning
- 2 tablespoons olive oil
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
For Thickening
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the cubed beef chuck roast with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the beef is evenly coated.
⏱️ 5 min
- 2
Prepare the vegetables: slice the celery, peel and slice the carrots into bite-sized pieces, and cut the red potatoes into similar bite-sized pieces.
⏱️ 10 min
- 3
Heat 2 tablespoons of olive oil in a 6-quart pot or Dutch oven over medium-high heat. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for about 5 minutes until well browned on all sides. Remove the seared beef and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min
- 5
Pour in 4 cups of beef broth and 1/4 cup of Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 2 min
- 6
Return the seared beef to the pot. Add the prepared celery, carrots, potatoes, and pearl onions (or diced white/yellow onion). Stir in 1 teaspoon of sugar, 1/2 teaspoon each of dried parsley, dried basil, dried oregano, paprika, and 1/4 teaspoon of ground allspice.
⏱️ 3 min
- 7
Bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 90 minutes to 2 hours, or until the beef is super tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 90 min
- 8
In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of water until fully dissolved to create a slurry.
⏱️ 1 min
- 9
Slowly pour the cornstarch slurry into the simmering stew while stirring constantly. Continue to stir until the stew thickens to your desired consistency.
⏱️ 2 min
- 10
Serve the Old-Fashioned Beef Stew hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Old-Fashioned Beef Stew
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables and Aromatics
- 2 stalks celery, sliced
- 3 carrots, peeled and sliced into bite-sized pieces
- 1 1/2 pounds red potatoes, cut into bite-sized pieces
- 10 ounces pearl onions, frozen, or 1 medium white/yellow onion, diced
- 2 teaspoons garlic, freshly minced
- 2 tablespoons tomato paste
For the Liquid and Seasoning
- 2 tablespoons olive oil
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
For Thickening
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the cubed beef chuck roast with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the beef is evenly coated.
⏱️ 5 min - 2
Prepare the vegetables: slice the celery, peel and slice the carrots into bite-sized pieces, and cut the red potatoes into similar bite-sized pieces.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a 6-quart pot or Dutch oven over medium-high heat. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for about 5 minutes until well browned on all sides. Remove the seared beef and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min - 5
Pour in 4 cups of beef broth and 1/4 cup of Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 2 min - 6
Return the seared beef to the pot. Add the prepared celery, carrots, potatoes, and pearl onions (or diced white/yellow onion). Stir in 1 teaspoon of sugar, 1/2 teaspoon each of dried parsley, dried basil, dried oregano, paprika, and 1/4 teaspoon of ground allspice.
⏱️ 3 min - 7
Bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 90 minutes to 2 hours, or until the beef is super tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 90 min - 8
In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of water until fully dissolved to create a slurry.
⏱️ 1 min - 9
Slowly pour the cornstarch slurry into the simmering stew while stirring constantly. Continue to stir until the stew thickens to your desired consistency.
⏱️ 2 min - 10
Serve the Old-Fashioned Beef Stew hot and enjoy!