Old Fashioned Beef Stew

Beef Stew is pure comfort in a bowl with melt-in-your-mouth chunks of beef, hearty vegetables, and a rich, savory broth that tastes like it simmered all day.It’s the kind of cozy meal that warms you up on chilly nights and makes the whole house smell amazing. One pot, simple ingredients, and pure comfort—this stew is a family favorite you’ll make again and again.

Love More Beef Recipes? Try My Crock Pot Beef Stew or this Creamy Rotel Pasta with Ground Beef next.

Why You’ll Love This Recipe

This stew is packed with tender, melt-in-your-mouth beef and flavorful vegetables that actually taste like something, not mushy filler. Using cornstarch in two stages gives the perfect, velvety thickness, while a blend of allspice, paprika, and Worcestershire sauce creates a depth of flavor that stands out. Pearl onions add a subtle sweetness and delightful texture, making this hearty stew a family favorite every time.

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Ingredient List

For the Beef and Base:

• 2 pounds beef stew meat (cubed chuck roast)
• 4 tablespoons cornstarch (divided into two portions)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• ¼ cup Worcestershire sauce

For the Vegetables and Seasonings:

• 1½ pounds red potatoes, cut into bite-sized chunks
• 10 ounces pearl onions
• 4 medium carrots, sliced
• 4 celery ribs, sliced
• 1 teaspoon granulated sugar
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• ¼ teaspoon ground allspice

For Thickening:

• ¼ cup cold water (for cornstarch slurry)

If you’re missing stuff: Regular onions work instead of pearl onions. Short ribs instead of chuck. Half wine half broth instead of all broth. This recipe’s pretty forgiving.

Why These Ingredients Work

Chuck roast has enough fat to not dry out during the long cooking time. The cornstarch coating makes this crusty outside that keeps the meat juicy, then you use more at the end to thicken everything up without that weird flour taste.

Pearl onions get sweet and soft in a totally different way than regular onions. The tomato paste adds color and this deep flavor that makes everything taste richer. Sugar balances the tomato and helps with browning.

Basil oregano parsley are standard but the paprika and allspice make it special. Most people leave those out but they add this warmth that makes it taste like something from a fancy restaurant.

Essential Tools and Equipment

Big heavy pot. Sharp knife. Wooden spoon. Small bowl for mixing cornstarch later. That’s literally it. Use whatever pot you have that’s big enough and won’t burn stuff to the bottom.

How To Make Beef Stew

1. Prep the Beef

Put beef in bowl with 2 tablespoons cornstarch salt and pepper. Mix it around until coated.

2. Brown the Meat

Heat oil in pot until it looks shimmery. Add beef but don’t overcrowd or it won’t brown right. Let each side get brown and crusty about 3-4 minutes. Should be sizzling loud.

3. Add Aromatics

Push beef to one side add garlic and tomato paste to empty space. Cook 1-2 minutes until garlic smells good and tomato paste gets darker.

4. Create the Broth

Pour in broth and Worcestershire. Scrape up all the brown stuff stuck to bottom with wooden spoon. That’s pure flavor.

5. Layer the Vegetables & Seasonings

Add potatoes pearl onions carrots celery sugar basil oregano parsley paprika allspice. Stir everything together.

6. Simmer Until Tender

Bring to boil then turn heat down low and cover. Let it bubble gently 90 minutes to 2 hours stirring sometimes. Beef’s done when it shreds with fork.

7. Finish with Cornstarch Slurry

Mix remaining cornstarch with cold water until smooth. Stir into pot cook 3-5 minutes until thick.

8. Taste and Serve

Try it add more salt if needed. Serve hot with bread for dipping.

You Must Know

Don’t rush browning: This is where people screw up. Bad browning equals bland stew. Take time here.

Personal Secret: Let it sit 15 minutes before serving. Flavors meld together better. Sounds silly but makes huge difference.

Pro Tips & Cooking Hacks

Most people cook it too hot and wonder why their beef’s tough. Keep it barely bubbling or you’ll ruin it.

Pearl onion peeling hack: Drop in boiling water 2 minutes then ice water. Skins slip right off. Cut vegetables same size as meat chunks so everything cooks evenly.

Add splash red wine when you deglaze for restaurant flavor. Alcohol cooks out but taste stays.

Flavor Variations & Suggestions

Balsamic vinegar in last 10 minutes adds brightness. Mediterranean version: rosemary thyme sun-dried tomatoes. Square dark chocolate at very end adds richness. Jalapeño with garlic for heat. Mushrooms last 30 minutes for earthy flavor.

Make-Ahead Options

Better next day honestly. Brown meat and prep vegetables day before store separately in fridge. Finished stew keeps 4 days in fridge 3 months frozen. Cool completely before storing. Thaw overnight reheat gently on stove add broth if too thick.

Recipe Notes & Baker’s Tips

Chuck roast best choice but mix with short ribs for extra richness. Don’t skip sugar balances acidity helps browning. Full amount Worcestershire needed for proper flavor. Too thin simmer uncovered to reduce. Too thick add warm broth.

Serving Suggestions

Warm bowls first keeps everything hot longer. Fresh parsley on top thick sourdough for dipping. Over mashed potatoes or egg noodles for special occasions. Red wine pairs perfect. Great for Sunday dinners date nights meal prep.

Hope this becomes your new comfort food go-to like it is mine.

How to Store Your Beef Stew

Cool completely before storing prevents condensation. Fridge 4 days freezer 3 months. Leave headspace in containers for expansion when freezing. Thaw overnight in fridge reheat slowly on stove stirring occasionally. Add broth if needed.

Allergy Information

Dairy-free nut-free naturally. Check Worcestershire for gluten some have wheat. Low sodium use low-sodium broth reduce salt. Paleo friendly with compliant Worcestershire.

Questions I Get Asked A Lot

Slow cooker work? Brown meat first then everything in slow cooker. Low 6-8 hours high 3-4 hours. Cornstarch slurry last 30 minutes.

Beef still tough after 2 hours? Some cuts take longer keep going sometimes 3 hours.

Frozen vegetables okay? Fresh better but frozen works add last 45 minutes.

No pearl onions? Regular onions cut chunky work fine.

Make it spicier? Jalapeño with garlic or hot sauce at end.

💬 Made this? Tell me how it went down in the comments!