This Old-Fashioned Beef Stew is pure comfort in a bowl. 🥘 Tender, melt-in-your-mouth chunks of beef, hearty vegetables, and a rich, flavorful broth make every spoonful irresistible. A simple two-step cornstarch method gives the perfect thickness, while a blend of allspice, paprika, and Worcestershire sauce delivers deep, savory flavor. Serve it with crusty bread or cornbread for the ultimate cozy meal.
Why You’ll Love This Recipe
- Perfectly Thickened: A two-stage cornstarch method ensures a rich, velvety stew every time.
- Flavor Magic: Allspice, paprika, and Worcestershire sauce take this stew to the next level.
- Pearl Onions: Sweet and tender, they add a little surprise in every bite.
- Easy Prep, Long Simmer: Most of the time is hands-off simmering, making it simple to create a hearty, comforting meal.
Ingredients
Beef & Seasoning
- 2 lbs beef stew meat (chuck roast, cubed)
- 4 tbsp cornstarch, divided
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp tomato paste
Broth & Vegetables
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1½ lbs red potatoes, bite-sized
- 10 oz pearl onions (fresh or frozen)
- 4 medium carrots, sliced
- 4 celery ribs, sliced
Herbs & Seasonings
- 1 tsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp paprika
- ¼ tsp ground allspice
Thickener
- 2 tbsp cornstarch
- ¼ cup cold water
Instructions
- Season the Beef: Toss beef cubes with 2 tbsp cornstarch, 1 tsp salt, and ¼ tsp black pepper until evenly coated.
- Sear: Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef on all sides, about 5 minutes.
- Add Garlic & Tomato Paste: Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant.
- Deglaze & Combine Ingredients: Pour in beef broth and Worcestershire sauce, scraping up browned bits. Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
- Simmer: Bring to a boil, reduce heat to low, cover, and simmer 90–120 minutes, stirring occasionally, until beef is tender.
- Thicken the Stew: In a small bowl, mix remaining 2 tbsp cornstarch with cold water to create a slurry. Slowly stir into the stew and cook a few more minutes until thickened.
- Adjust & Serve: Taste and adjust salt and pepper as needed. Serve hot with crusty bread or cornbread.
Tips for the Perfect Beef Stew
- Beef Choice: Chuck roast is ideal for slow cooking. Bottom round, top round, or brisket also work. Avoid very lean cuts, which can dry out.
- Pearl Onion Substitutes: If unavailable, use roughly chopped yellow or white onions, though you’ll lose the sweet pop of flavor.
- Potatoes: Red potatoes or Yukon Gold hold their shape well. Avoid russets, which can fall apart.
- Low & Slow: Simmer gently to ensure tender, melt-in-your-mouth beef.
Storage & Reheating
- Refrigerator: Store cooled stew in airtight containers for 3–4 days. Reheat over medium heat, adding a splash of water or broth if needed.
- Freezing: Freeze in airtight containers for up to 3 months. Reheat slowly, adding cream or broth if necessary to adjust consistency.
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