Old Fashioned Beef Stew

There is nothing quite as comforting as a warm, hearty bowl of Old Fashioned Beef Stew on a cold day. This classic recipe delivers tender chunks of beef, soft potatoes, and garden-fresh vegetables simmered in a savory, aromatic broth. Perfect for family gatherings or an easy weeknight dinner, this meal is designed for those who crave deep, traditional flavors without complex techniques. By using a slow-simmer method, the beef becomes melt-in-your-mouth tender, creating a rich meal that the whole family will love. It is the ultimate comfort food for busy home cooks looking for a reliable, nourishing, and deeply satisfying recipe.

To prepare this classic Old Fashioned Beef Stew, you will need quality cuts of meat and fresh vegetables. The blend of dried herbs and spices is essential to achieving that nostalgic, home-cooked flavor profile.

• 2 pounds beef stew meat, cubed chuck roast
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1 1/2 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
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 cup cold water

Making small adjustments can help you work with what you have in your pantry.

• Chuck roast is ideal because the connective tissue breaks down, making it the most tender choice for stews.
• If you cannot find pearl onions, a large yellow onion chopped into one-inch pieces works perfectly.
• For extra color and sweetness, feel free to add a cup of frozen peas in the last five minutes of cooking.
• Ensure your broth is high quality or homemade, as it serves as the foundation for the entire dish.
• If you prefer a gluten-free version, use a gluten-free cornstarch or a potato starch substitute.

Step 1: Prep and Sear the Beef

Start by dusting your cubed chuck roast with two tablespoons of cornstarch, salt, and pepper. In a large Dutch oven, heat your olive oil until shimmering. Add the beef in batches to avoid crowding, searing until deep brown on all sides.

Step 2: Add Aromatics

Stir in your minced garlic and tomato paste. Allow them to cook for about one to two minutes. You will notice a fragrant aroma, which signals that the tomato paste has caramelized slightly, adding depth to your Old Fashioned Beef Stew.

Step 3: Deglaze and Simmer

Pour in your beef broth and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot to release the browned bits. Add your vegetables and spices, bring to a boil, then reduce to a gentle simmer for up to two hours until the meat is fork-tender.

Step 4: Thicken the Stew

Mix your remaining cornstarch with cold water until smooth. Pour this mixture slowly into the simmering liquid while stirring constantly. Let it bubble for a few more minutes until you reach your desired gravy consistency.

This hearty stew deserves simple sides that help soak up that rich, savory gravy.

• Serve over a bed of buttery mashed potatoes or egg noodles.
• Pair with crusty sourdough bread or warm dinner rolls.
• A side of steamed green beans or roasted asparagus adds a fresh crunch.
• Offer a simple garden salad with a light vinaigrette to balance the richness.

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply place the stew in a saucepan over medium-low heat until warmed through, adding a splash of beef broth if the gravy has thickened too much in the fridge.

Can I make this recipe ahead of time?

Yes, this recipe tastes even better the next day as the flavors continue to develop. Simply cook as directed and reheat on the stovetop when ready to serve.

Can I freeze this recipe?

You can freeze the stew in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight before warming on the stove.

What can I serve with this recipe?

Crusty bread, buttery mashed potatoes, or even a side of roasted root vegetables pair beautifully. Anything that can soak up the rich gravy is a great choice.

How do I keep this recipe from drying out?

The secret is keeping the heat low and ensuring the liquid covers the ingredients. The long, slow simmer in the Dutch oven keeps the meat succulent and tender.

If you enjoy comforting classics, you might also like these reader favorites:

• Try our Creamy Pot Roast for another tender beef option.
• Enjoy a bowl of Hearty Vegetable Soup on cold winter nights.
• Check out our Savory Slow Cooker Chili for a crowd-pleasing dinner.
• For a lighter side, serve our Garlic Herb Roasted Carrots.

Old Fashioned Beef Stew remains a timeless staple because it offers unmatched comfort in every bite. With its blend of tender meat, savory herbs, and hearty vegetables, this recipe brings warmth and satisfaction to any table. It is incredibly easy to prepare, making it a perfect candidate for Sunday dinner or a busy weeknight meal. I encourage you to try this recipe for your next gathering; the simple, rustic ingredients combine to create a meal that truly feels like home. Once you master this method, it will quickly become a go-to in your regular cooking rotation.

Old Fashioned Beef Stew

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Experience the ultimate comfort with this hearty, slow-simmered Old Fashioned Beef Stew. Featuring tender chunks of chuck roast, vibrant red potatoes, carrots, and celery, this one-pot meal is rich in umami flavor. By searing the meat first and finishing with a glossy gravy, this recipe delivers a restaurant-quality, nostalgic experience that is perfect for cold days and family gatherings. It is a reliable, nourishing, and deeply satisfying dish that simplifies dinner time without compromising on traditional taste.

• Author: Clarice
• Prep Time: 20 Mins
• Cook Time: 2 Hrs
• Total Time: 2 Hrs 20 Mins
• Yield: 8 Servings 1x
• Category: Healthy Dinner
• Method: Simmering
• Cuisine: American

Ingredients

Scale 1x2x3x

2 pounds beef stew meat, cubed chuck roast

4 tablespoons cornstarch, divided

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

2 cloves minced garlic

2 tablespoons tomato paste

4 cups beef broth

1/4 cup Worcestershire sauce

1 1/2 pounds red potatoes, cut into chunks

10 ounces pearl onions

4 medium carrots, sliced

4 medium celery ribs, sliced

1 teaspoon granulated sugar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

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Instructions

Step 1: Prep and Sear the Beef

Start by dusting your cubed chuck roast with two tablespoons of cornstarch, salt, and pepper. In a large Dutch oven, heat your olive oil until shimmering. Add the beef in batches to avoid crowding, searing until deep brown on all sides.

Step 2: Add Aromatics

Stir in your minced garlic and tomato paste. Allow them to cook for about one to two minutes. You will notice a fragrant aroma, which signals that the tomato paste has caramelized slightly, adding depth to your Old Fashioned Beef Stew.

Step 3: Deglaze and Simmer

Pour in your beef broth and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot to release the browned bits. Add your vegetables and spices, bring to a boil, then reduce to a gentle simmer for up to two hours until the meat is fork-tender.

Step 4: Thicken the Stew

Mix your remaining cornstarch with cold water until smooth. Pour this mixture slowly into the simmering liquid while stirring constantly. Let it bubble for a few more minutes until you reach your desired gravy consistency.

Pro Tips

• Do not rush the searing process; the brown crust, or fond, is where the main flavor of your stew lives.
• If the stew looks too thin, you can mash a few potato chunks against the side of the pot to naturally thicken the liquid.
• Always cut your vegetables into uniform sizes to ensure they finish cooking at the same time.
• Resting the stew for 10 minutes before serving allows the flavors to meld and the sauce to settle.

Notes

Ensure the beef is patted dry before tossing with cornstarch to get a better crust during the searing process. Red potatoes are recommended as they hold their shape perfectly during the long cooking time. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 4g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg