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Bird's-eye view of beef stew with red potatoes, pearl onions, carrots, and celery in thick broth.

Old Fashioned Beef Stew

Beef stew with tender chuck roast, red potatoes, and pearl onions in a savory broth seasoned with herbs and allspice.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 2 lb beef stew meat (cubed chuck roast)
  • 4 tbsp cornstarch, divided
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 1 1/2 lb red potatoes, cut into bite-sized chunks
  • 10 oz pearl onions
  • 4 medium carrots, sliced
  • 4 medium celery ribs, sliced
  • 1 tsp granulated sugar
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp paprika
  • 1/4 tsp ground allspice
  • 1/4 cup cold water

Instructions
 

  • Coat and Season Beef:

    Coat 2 lb beef stew meat with 2 tbsp cornstarch and season using 1 tsp salt and 1/4 tsp black pepper.

  • Sear Beef in Oil:

    Warm 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef and sear for roughly 5 minutes, turning often, until browned on all sides.

  • Sauté Garlic and Tomato Paste:

    Mix in 2 cloves minced garlic and 2 tbsp tomato paste. Sauté for 1-2 minutes until aromatic.

  • Deglaze and Add Vegetables:

    Deglaze the pan by pouring in 4 cups beef broth and 1/4 cup Worcestershire sauce, scraping up any browned bits. Add the potato chunks, pearl onions, carrot slices, and celery slices. Stir in 1 tsp granulated sugar, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/2 tsp paprika, and 1/4 tsp ground allspice. Mix thoroughly.

  • Simmer Until Tender:

    Raise heat to high and bring the stew to a boil, then lower to low heat. Cover and let simmer for 90 to 120 minutes, stirring from time to time, until the beef becomes tender.

  • Thicken with Cornstarch Slurry:

    Combine the remaining 2 tbsp cornstarch with 1/4 cup cold water in a small bowl, stirring until fully dissolved. Gradually add the slurry to the stew while stirring constantly. Continue cooking on low for several minutes until the stew thickens.

  • Adjust Seasoning and Serve:

    Check seasoning and add more salt and pepper if desired. Serve hot.
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