Old Fashioned Beef Stew
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 Servings
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Calories
316 kcal
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Course
Main Course
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Cuisine
American
Old Fashioned Beef Stew
Description
This classic beef stew starts with beef chuck coated in cornstarch and seasoned, then seared to develop a browned crust that enhances depth of flavor. Garlic and tomato paste are incorporated early, building a savory base. The stew liquids comprise beef broth and Worcestershire sauce, which add umami and balance.
Potatoes, pearl onions, carrots, and celery provide texture and natural sweetness while absorbing the robust flavors during slow simmering. A mix of dried basil, oregano, parsley, paprika, and allspice seasons the stew subtly, with sugar balancing acidity. After simmering for up to two hours, the beef becomes tender and the flavors meld thoroughly.
Serve this stew hot as a satisfying main course, hearty enough on its own or accompanied by crusty bread for soaking up the rich sauce. The pearl onions and root vegetables create a classic stew appeal.
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 potato cut into bite-sized chunks, red
- 10 ounces pearl onions
- 4 medium carrot sliced
- 4 medium celery sliced, ribs
- 1 teaspoon granulated sugar
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1/4 cup water cold
Instructions
- Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, until all sides are browned, stirring frequently.
- Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon ground allspice. Stir to combine.
- Bring the stew to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.
- Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 316kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 970mg | 40% |
| Potassium | 1149mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5315IU | 106% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 79mg | 8% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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