If you're looking for a heartwarming meal that combines tender beef, rich broth, and flavorful vegetables, this Old-Fashioned Beef Stew is the perfect recipe. The slow-cooked meat, paired with aromatic herbs and a medley of vegetables, creates a hearty dish ideal for cold evenings or family gatherings. This recipe is a classic that never goes out of style. Read on to discover the step-by-step instructions, tips, and tricks to make the perfect beef stew at home.
What is Beef Stew?
Beef stew is a savory, slow-cooked dish made with chunks of beef, potatoes, carrots, and other vegetables simmered in a flavorful broth. The meat becomes tender and the vegetables absorb the rich flavors of the broth, creating a filling and delicious meal. It’s a comfort food that has stood the test of time, offering warmth, nutrition, and satisfying taste in every bite.
Ingredients List for Beef Stew
Here is a complete list of ingredients you’ll need to create this Old-Fashioned Beef Stew:
- 2 pounds beef stew meat (preferably cubed chuck roast)
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1 ½ pounds red potatoes, cut into bite-sized chunks
- 10 ounces pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 1 teaspoon granulated sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon allspice
- ¼ cup cold water
Substitutions and Variations
Beef stew is a flexible dish that allows you to make substitutions based on your preferences or what you have available in your pantry:
- Meat: While chuck roast is ideal for beef stew, you can also use other cuts like brisket or even pork shoulder. Each offers a slightly different flavor and texture.
- Vegetables: If you don't have red potatoes, Yukon gold or russet potatoes work just as well. Additionally, feel free to add or substitute vegetables like parsnips, turnips, or green beans for added variety.
- Broth: Beef broth is the base, but you can use vegetable broth for a lighter taste. Some cooks also like adding a splash of red wine for an extra layer of richness.
- Thickener: Instead of cornstarch, you can use flour or arrowroot powder to thicken the stew.
Step-by-Step Cooking Instructions
Making an old-fashioned beef stew from scratch requires time and patience, but the result is definitely worth it. Here are the step-by-step instructions:

- Prepare the Meat: In a large bowl, combine the cubed beef stew meat with 2 tablespoons of cornstarch, salt, and pepper. Toss to coat the beef evenly.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, then remove it from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the minced garlic and tomato paste. Sauté for about 1-2 minutes until fragrant.
- Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the pot.
- Add Vegetables: Add the potatoes, pearl onions, carrots, and celery to the pot.
- Season the Stew: Stir in the sugar, dried basil, oregano, parsley, paprika, and allspice.
- Cook the Stew: Return the seared beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2 to 2 ½ hours, or until the beef is tender and the flavors have melded together.
- Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with ¼ cup cold water to create a slurry. Gradually stir the slurry into the stew and cook for an additional 10 minutes until the stew thickens.
How to Cook Beef Stew: A Step-by-Step Guide
Cooking beef stew requires a methodical approach to ensure that the meat becomes tender and the flavors are rich. Here’s a recap of the essential steps:
- Browning the Meat: This adds a deeper flavor to the stew. Be sure to sear the beef in batches so that each piece gets a good crust without overcrowding the pan.
- Building Flavor: Cooking garlic and tomato paste before adding liquids enhances the savory depth of the stew.
- Low and Slow Cooking: The key to a successful beef stew is slow-cooking it on low heat for a long time. This allows the meat to become fall-apart tender while letting the vegetables absorb all the delicious flavors.
- Thickening the Stew: A cornstarch slurry ensures the stew has a velvety texture without becoming too heavy.
Common Mistakes to Avoid
- Skipping the Browning Step: Not browning the meat can result in a less flavorful stew. Searing locks in flavor and gives the meat a more complex taste.
- Overcooking the Vegetables: While the meat benefits from long cooking, some vegetables can become too mushy. Cut your vegetables into larger chunks to prevent them from disintegrating.
- Not Adjusting the Consistency: Beef stew should be thick and hearty, but not overly heavy. Add broth if it becomes too thick or use a cornstarch slurry if it’s too thin.
Serving and Presentation Tips
When it comes to serving beef stew, a bit of thoughtful presentation goes a long way. Here are some serving tips to elevate your dish:
- Serve Hot: Beef stew is best served piping hot to enjoy all its comforting flavors.
- Garnish: A sprinkle of fresh parsley or thyme can add a pop of color and enhance the presentation.
- Accompaniments: Serve the stew with crusty bread, biscuits, or even over mashed potatoes for a more filling meal.
How to Serve Beef Stew
- Family Style: Serve the beef stew in a large, shallow dish with a ladle, allowing everyone to help themselves.
- Single Portions: Ladle the stew into individual bowls and top each serving with fresh herbs or a drizzle of olive oil.
Presentation Ideas for Beef Stew
For a rustic, homey presentation, serve the stew in earthenware or ceramic bowls. Pair with a side of homemade bread for dipping. You can also offer a small bowl of pickled vegetables or a fresh green salad on the side to contrast the richness of the stew.
Beef Stew Recipe Tips
- Use a Dutch Oven: A heavy-duty Dutch oven helps retain heat and evenly distribute it, making it ideal for slow-cooking beef stew.
- Prep Ahead: You can prepare all the vegetables ahead of time, and even marinate the meat overnight to save time the day you cook.
- Store Leftovers: Beef stew often tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions (FAQs)
Can I make beef stew in a slow cooker?
Yes, you can transfer the ingredients to a slow cooker after browning the beef and cook on low for 6-8 hours.
What can I use instead of Worcestershire sauce?
Soy sauce or balsamic vinegar can be used as a substitute, although the flavor will be slightly different.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat or in the microwave.
Can I freeze beef stew?
Yes, beef stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Conclusion
Old-Fashioned Beef Stew is a classic comfort dish that's perfect for cozy family dinners or meal prepping. With tender beef, flavorful vegetables, and a rich broth, it's a hearty and satisfying meal that anyone can enjoy. Whether you're making it for a special occasion or just a regular weeknight dinner, this recipe is sure to impress. So gather your ingredients, follow the steps, and enjoy a delicious bowl of homemade beef stew!
PrintOld Fashioned Beef Stew Recipe
This Old Fashioned Beef Stew recipe features tender beef, potatoes, and vegetables simmered in a savory broth seasoned with a blend of classic herbs and spices.
- Prep Time: 20 minutes
- Cook Time: 2 hour
- Total Time: 2 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds cubed beef stew meat (chuck roast)
- 4 tbsp cornstarch, divided
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1 ½ lbs red potatoes, cubed
- 10 oz pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 1 tsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp paprika
- ¼ tsp allspice
- ¼ cup cold water
Instructions
- Toss the beef with 2 tablespoon cornstarch, salt, and pepper.
- Heat olive oil in a large pot, brown the beef on all sides.
- Add garlic, tomato paste, beef broth, and Worcestershire sauce, stirring to combine.
- Stir in potatoes, onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice.
- Simmer covered for 1.5-2 hours until beef is tender.
- In a small bowl, mix the remaining cornstarch with cold water; stir into the stew to thicken.
- Cook for another 5-10 minutes until thickened.
Notes
- For added flavor, you can deglaze the pot with red wine before adding the broth.
- Adjust seasonings to taste, or add more vegetables like mushrooms for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 5g
- Sodium: 780mg
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