Our Old Fashioned Beef Stew is the epitome of comfort food, offering tender chunks of beef, hearty vegetables, and an aromatic blend of spices. The secret to its perfect texture lies in a two-step cornstarch process, giving it the ideal thickness, while the combination of allspice, paprika, and Worcestershire sauce adds a deep and savory flavor. A special touch comes from the addition of pearl onions, which bring sweetness and a delightful texture to the dish.
Pair this stew with a side of Homemade French Bread or Cornbread to elevate your meal.
Why You’ll Love This Recipe:
- Achieves the perfect stew thickness with cornstarch used in two stages.
- The rich flavor profile, thanks to the blend of allspice, paprika, and Worcestershire sauce.
- Pearl onions add a hint of sweetness and a unique texture.
Ingredient Notes:
- Beef Stew Meat: Pre-cut stew meat or a chuck roast, cut into 1–2 inch cubes.
- Cornstarch: Used twice—first to coat the beef for browning, then to thicken the stew.
- Olive Oil: A great option for sautéing, though any neutral oil will work.
- Garlic: Fresh minced garlic ensures the best flavor.
- Beef Broth: A low-sodium beef broth creates the rich base for the stew.
- Red Potatoes: Red potatoes hold their shape well and add great texture. You can also use Yukon Gold potatoes.
- Pearl Onions: Found in the frozen section, they add an incredible burst of flavor and texture.
- Spices: Allspice, paprika, and a little sugar balance the acidity and add warmth.
Cooking Tips:
- Cornstarch Slurry: Make sure to create a slurry (cornstarch mixed with water) before adding to the stew to prevent clumps.
- Beef: Brown the beef in stages to ensure it gets that delicious caramelized flavor before adding the liquids.
Storage & Reheating Instructions:
- Cool the stew to room temperature, then store it in an airtight container in the fridge for up to 3–4 days.
- Reheat on the stove over medium heat, adding extra broth if needed to adjust consistency.
- To freeze, store in an airtight container for up to 3 months. Thaw before reheating.
More Comforting Recipes to Try:
Old Fashioned Beef Stew Recipe
Prep Time: 20 mins
Cook Time: 2 hours
Total Time: 2 hours 20 mins
Servings: 8
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:
- Prep the Beef: Dust the stew meat with 2 tbsp cornstarch and season with salt and pepper.
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes until browned on all sides. Stir frequently.
- Add Flavor: Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Deglaze: Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Add potatoes, pearl onions, carrots, and celery. Stir in sugar, basil, oregano, parsley, paprika, and allspice.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 90–120 minutes, stirring occasionally, until the beef is tender.
- Thicken the Stew: Mix the remaining 2 tbsp cornstarch with cold water. Slowly pour the slurry into the stew, stirring constantly. Cook for a few more minutes until the stew thickens.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve hot and enjoy!
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