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Old Fashioned Beef Stew

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.

Ingredients

Scale

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

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

Find it online: https://www.claricerecipes.com/old-fashioned-beef-stew/