Old Fashioned Beef Stew
About this recipe
This Old Fashioned Beef Stew is the ultimate comfort food, packed with tender beef, hearty vegetables, and a blend of spices that make it truly satisfying. Don't let the ingredient list intimidate you; it's mostly spices, and the process is straightforward!
The key to this stew is the searing of the beef and the slow simmering, which allows all the flavors to meld beautifully. Plus, the addition of a cornstarch slurry at the end gives it a perfect thickness.
Ingredient notes
- The beef stew meat is cubed chuck roast, which is ideal for stewing.
- If you can't find pearl onions, you can substitute them with regular diced white onions.
Tips from The Stay At Home Chef’s video
- Dust the beef with cornstarch before searing to help create a nice crust and thicken the stew later.
- Make sure to sear the beef until it's mostly browned for maximum flavor before adding the other ingredients.
- Stir the cornstarch slurry into the stew just before serving to achieve the desired thickness.
Good to know
- How long does this stew take to cook?
- The stew simmers for 90 minutes.
- What can I use instead of pearl onions?
- You can use regular diced white onions if you prefer.
No life story here — the video and the recipe are the whole point. All credit to The Stay At Home Chef: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the vegetables: slice 4 stalks of celery, slice 4 carrots, and cut 1.5 pounds of red potatoes into bite-sized pieces.
- 2
Dust 2 pounds of beef stew meat with 2 tablespoons of cornstarch and season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss until the meat is evenly coated.
- 3
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef stew meat and sear until browned, about 5 minutes.
- 4
Add 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook for 1 to 2 minutes until fragrant.
- 5
Pour in 4 cups of beef broth and 1/4 cup of Worcestershire sauce to deglaze the pan. Add the prepared red potatoes, pearl onions, sliced carrots, and sliced celery.
- 6
Season the mixture with 1 teaspoon of sugar, 1/2 teaspoon each of dried parsley, dried basil, dried oregano, paprika, and 1/4 teaspoon of allspice. Stir to combine.
- 7
Bring the stew to a boil over high heat, then reduce the heat to low, cover, and simmer for 90 minutes, stirring occasionally.
- 8
In a small bowl, mix together the remaining 2 tablespoons of cornstarch with 1/4 cup of cold water until dissolved. Pour this mixture into the stew and stir over low heat until the stew thickens.
- 9
Season with additional salt and pepper to taste. Serve hot.
Credit where it’s due: this recipe was transcribed from The Stay At Home Chef’s original video on YouTube. Follow them there — it’s their dish.
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