I love how this stew takes humble ingredients and transforms them into something that feels luxurious and indulgent. The beef becomes incredibly tender after slow simmering, and the vegetables soak up the savory broth. It’s the kind of meal that brings everyone to the table without a word. I also appreciate how customizable it is—whether I want to add extra vegetables or switch up the seasonings, it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 garlic, minced
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
Directions
I start by tossing the beef stew meat with 2 tablespoons of cornstarch, salt, and pepper until well coated.
In a large Dutch oven, I heat olive oil over medium-high and sear the beef on all sides, stirring frequently for about 5 minutes.
Once the meat is browned, I stir in the garlic and tomato paste, cooking it for 1 to 2 minutes until it becomes fragrant.
I pour in the beef broth and Worcestershire sauce, scraping up any flavorful bits stuck to the bottom of the pot.
Then I add the potatoes, pearl onions, carrots, and celery, along with sugar, basil, oregano, parsley, paprika, and allspice. Everything gets a good stir to combine.
I bring the pot to a boil, then lower the heat and let it simmer covered on low for 90 to 120 minutes, stirring occasionally, until the beef becomes melt-in-the-mouth tender.
In a small bowl, I whisk the remaining cornstarch with cold water and stir this into the stew, letting it simmer for a few more minutes until the broth thickens beautifully.
I give it a final taste, adjusting salt and pepper if needed, then serve hot and hearty.
Servings and timing
This recipe makes about 8 generous servings. Prep time takes around 20 minutes, and the stew simmers for 2 hours, making the total time roughly 2 hours and 20 minutes. It’s a great dish for feeding a crowd or having leftovers for the week.
Variations
I like to swap in sweet potatoes for a slightly sweeter flavor or add mushrooms for a more earthy taste. Sometimes I add a splash of red wine for depth or throw in green beans or peas near the end of cooking for extra color and texture. If I’m short on time, I use a pressure cooker, which cuts down on cook time dramatically while still giving me tender beef.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. When I want to freeze it, I let the stew cool completely, then portion it into freezer-safe containers—it keeps well for up to 3 months. I reheat from frozen on the stovetop over low heat, adding a splash of broth if needed to loosen it up.
FAQs
How do I make the beef extra tender?
I make sure to use chuck roast and simmer it low and slow for at least 90 minutes. That long cook time breaks down the connective tissue, giving me melt-in-my-mouth beef.
Can I make this stew in a slow cooker?
Yes, I can! After searing the beef and sautéing the garlic and tomato paste, I transfer everything to a slow cooker and cook it on low for 8 hours or on high for about 4 to 5 hours.
What can I use instead of pearl onions?
If I don’t have pearl onions, I chop a regular yellow or sweet onion into large chunks and add it in with the other vegetables.
Can I thicken the stew without cornstarch?
I sometimes mash a few of the potatoes right into the stew, or make a roux with butter and flour if I prefer a different thickener.
Is it okay to make this stew a day ahead?
Absolutely. I find it even better the next day after the flavors have had more time to meld. It’s a perfect make-ahead meal.
Conclusion
This Old Fashioned Beef Stew is the ultimate cozy dinner I love to come back to again and again. It’s rich, hearty, and packed with flavor—and best of all, it’s made with everyday ingredients that come together into something truly special. Whether I’m cooking for a big family meal or just stocking my fridge with satisfying leftovers, this stew never lets me down.
A hearty and comforting one-pot meal made with tender beef, rustic vegetables, and a rich savory broth. This classic beef stew is perfect for cozy nights and even better the next day.
Ingredients
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 garlic, minced
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
Instructions
Toss beef with 2 tbsp cornstarch, salt, and pepper until evenly coated.
Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides for about 5 minutes.
Add garlic and tomato paste; cook for 1–2 minutes until fragrant.
Stir in beef broth and Worcestershire sauce, scraping the pot.
Add potatoes, pearl onions, carrots, celery, sugar, and herbs/spices. Stir to combine.
Bring to a boil, then reduce to low, cover, and simmer for 90–120 minutes, stirring occasionally.
Mix remaining cornstarch with cold water. Stir into the stew and simmer until thickened.
Adjust seasoning and serve hot.
Notes
Swap red potatoes for sweet potatoes for a slightly sweet flavor.
Add mushrooms or green beans for variety.
A splash of red wine adds depth.
Use a slow cooker or pressure cooker for alternative methods.
