Description
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.
Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Main Course
- Method: Stovetop, Simmering
- Cuisine: American, Classic Comfort Food
