Old Fashioned Beef Stew
Classic beef stew with tender meat, vegetables, and rich homemade gravy.
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.