Description
This Old Fashioned Beef Stew is a hearty, comforting dish featuring tender chunks of seared beef simmered with red potatoes, pearl onions, carrots, and celery in a richly flavored broth seasoned with aromatic herbs and spices. Thickened with cornstarch to a perfect consistency, this classic stew is ideal for a satisfying family meal.
Ingredients
Beef and Seasoning
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch (divided)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 cloves minced garlic
- 1 1/2 pounds red potatoes (cut into bite-sized chunks)
- 10 ounces pearl onions
- 4 medium carrots (sliced)
- 4 medium celery ribs (sliced)
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 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
- Prepare Beef: Dust the 2 pounds of beef stew meat with 2 tablespoons of cornstarch and season thoroughly with 1 teaspoon salt and 1/4 teaspoon black pepper to ensure the beef absorbs flavor and helps in thickening the stew later.
- Sear Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef, searing it for about 5 minutes until all sides are nicely browned. Stir frequently to prevent sticking and to evenly brown the meat.
- Add Aromatics: Stir in 2 cloves of minced garlic and 2 tablespoons of tomato paste. Cook this mixture for 1 to 2 minutes until fragrant, which helps to enhance the stew's depth of flavor.
- Deglaze Pan and Add Vegetables: Pour in 4 cups of beef broth and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom to incorporate that robust flavor into the stew. Add the diced red potatoes, pearl onions, sliced carrots, and sliced celery to the pot.
- Season: Sprinkle in 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 everything together to evenly distribute the herbs and spices.
- Simmer Stew: Bring the stew to a boil over high heat, then reduce to low heat. Cover and let it simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is tender and the vegetables have softened.
- Thicken Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until dissolved. Slowly pour this mixture into the simmering stew while stirring constantly. Continue cooking on low heat for a few more minutes until the stew thickens to your desired consistency.
- Final Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve the hot, thickened beef stew in bowls and enjoy this comforting classic meal.
Notes
- For best flavor, sear the beef well to develop a deep brown crust before simmering.
- If pearl onions are unavailable, substitute with chopped yellow onions, but add at the same time as other vegetables.
- The stew tastes even better the next day after flavors have melded.
- Can be served with crusty bread or over creamy mashed potatoes.
- To save time, prepare vegetables ahead or use frozen pearl onions.
