Every spoonful of this Old Fashioned Beef Stew delivers cozy, hearty flavor—rich, melt-in-your-mouth beef, hearty vegetables, and the perfect blend of herbs and spices in a thick, savory broth. It’s nostalgic, satisfying, and exactly what you need on chilly evenings or when you want pure comfort in a bowl.
This recipe is straightforward and timeless. You get all the benefits of classic, from-scratch cooking—caramelized beef, deeply flavored vegetables, and a gravy-like stew—without unnecessary fuss. Whether you’re feeding a family or cooking for yourself, this stew is filling, flavorful, and impossible not to love.
Why You’ll Love This Old Fashioned Beef Stew
- Silky-thick broth with plenty of heartiness
- From-scratch taste using everyday pantry ingredients
- Satisfying textures from tender beef and well-cooked veggies
- Works perfectly for dinner tonight or meal prep for the week
- Warm, homey flavors that bring comfort and joy
Ingredients (Serves 8)
- 2 lbs cubed chuck roast (stew meat)
- 4 Tbsp cornstarch, divided
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1½ lbs red potatoes, chunked
- 10 oz pearl onions
- 4 carrots, sliced
- 4 celery ribs, sliced
- 1 tsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp paprika
- ¼ tsp ground allspice
- ¼ cup cold water (for the cornstarch slurry)
Instructions
1. Prepare and Sear the Beef
Dust the beef cubes with 2 tablespoons cornstarch, salt, and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Sear the beef in batches until browned on all sides—about 5 minutes per batch. Remove from heat.
2. Aromatics & Tomato Paste
Add the minced garlic and tomato paste to the pot. Cook, stirring, for 1–2 minutes until fragrant and paste begins to darken.
3. Build the Stew Base
Pour in the beef broth and Worcestershire sauce, scraping up browned bits from the pan. Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
4. Simmer Until Tender
Bring the stew to a boil over high heat. Then reduce to low, cover, and simmer for 90–120 minutes, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
5. Thicken the Stew
Mix remaining cornstarch with cold water until dissolved. Slowly whisk into the stew over low heat until it thickens—just a few minutes.
6. Adjust Seasoning & Serve
Taste and adjust salt and pepper as needed. Serve immediately, piping hot.
Variations to Tailor to Your Taste
- Swap in beef tips or chuck roast slices if preferred
- For extra color and flavor, stir in a splash of red wine before simmering
- Add earthy notes with mushrooms or turnips
- Make it vegan by using plant-based stew meat and vegetable broth
Tips for Slow-Cooking Success
- Evenly cube vegetables for uniform cooking
- Sear beef thoroughly to deepen the flavor profile
- Stir periodically to prevent veggies from sticking
- Let the stew rest before serving—it mellows and thickens naturally
Serving Suggestions
- Serve with crusty bread or dinner rolls to soak up the rich gravy
- Pair with buttery mashed potatoes or egg noodles for extra comfort
- Serve alongside steamed greens or a simple side salad for balance
- Enjoy with a mild red wine or a cup of herbal tea
Final Thoughts
This Old Fashioned Beef Stew is the essence of home cooking—hearty, flavorful, and utterly nourishing. It’s perfect for cold nights, comforting family dinners, or when you need a meal that tastes like a warm hug.
Simple to prepare but full of classic flavor, this stew will quickly become a favorite staple in your kitchen. Once you make it, you’ll see why timeless meals like this never go out of style—they’re just too delicious.
Old Fashioned Beef Stew
Ingredients
- 2 lbs cubed chuck roast stew meat
- 4 Tbsp cornstarch divided
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 2 Tbsp tomato paste
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1½ lbs red potatoes chunked
- 10 oz pearl onions
- 4 carrots sliced
- 4 celery ribs sliced
- 1 tsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp paprika
- ¼ tsp ground allspice
- ¼ cup cold water for the cornstarch slurry
Instructions
Prepare and Sear the Beef
- Dust the beef cubes with 2 tablespoons cornstarch, salt, and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Sear the beef in batches until browned on all sides—about 5 minutes per batch. Remove from heat.
Aromatics & Tomato Paste
- Add the minced garlic and tomato paste to the pot. Cook, stirring, for 1–2 minutes until fragrant and paste begins to darken.
Build the Stew Base
- Pour in the beef broth and Worcestershire sauce, scraping up browned bits from the pan. Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
Simmer Until Tender
- Bring the stew to a boil over high heat. Then reduce to low, cover, and simmer for 90–120 minutes, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
Thicken the Stew
- Mix remaining cornstarch with cold water until dissolved. Slowly whisk into the stew over low heat until it thickens—just a few minutes.
Adjust Seasoning & Serve
- Taste and adjust salt and pepper as needed. Serve immediately, piping hot.
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