Mouthwatering Old Fashioned Beef Stew

I didn’t make beef stew from scratch until I was in my thirties. Growing up, it came from a can—the kind with the pull-tab lid that you’d heat up on the stove in five minutes. My mom was busy, and honestly, none of us complained.

But here’s the thing about real, old fashioned beef stew: it’s not actually that hard. Sure, it takes longer than opening a can, but most of that time the stew is just doing its thing on the stove while you fold laundry or help with homework. You brown some meat, chop some vegetables, and let everything simmer until the beef falls apart. That’s pretty much it. And the difference in taste? There’s no comparison.

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What Kind of Beef Should I Use?

For this stew, you’ll want to use beef chuck roast that’s been cut into cubes, which is often sold as “beef stew meat” at the grocery store. Chuck roast is perfect for slow cooking because it has enough fat and connective tissue to break down during the long cooking process, making it tender and flavorful. If you’re buying a whole chuck roast and cutting it yourself, aim for 1 to 1.5 inch cubes so they cook evenly. You can also use other tough cuts like bottom round or brisket, but chuck is really the gold standard for beef stew since it stays moist and doesn’t dry out.

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Options for Substitutions

This classic stew is pretty forgiving when it comes to swapping ingredients:

• Beef stew meat: Chuck roast is ideal for stew because it gets tender during slow cooking, but you can also use bottom round or brisket. Just stick with tougher cuts that benefit from long cooking times – don’t use lean cuts like sirloin as they’ll dry out.
• Red potatoes: Yukon golds or russets work just fine here. If using russets, cut them a bit larger since they tend to fall apart more easily than waxy potatoes.
• Pearl onions: Regular yellow onions work great if you don’t have pearl onions. Just chop one large onion into chunks. They’ll add the same sweet flavor without the fuss of peeling those tiny pearls.
• Cornstarch: You can use flour instead for thickening – just double the amount (8 tablespoons total) and mix it with cold water the same way.
• Fresh herbs instead of dried: If you have fresh basil, oregano, or parsley on hand, use about three times the amount of dried herbs called for, and add them during the last 30 minutes of cooking.
• Beef broth: Chicken broth or vegetable broth can work in a pinch, though you’ll lose some of that deep beefy flavor. Consider adding an extra splash of Worcestershire sauce to make up for it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is skipping the step of browning the meat properly – you need to sear the beef in batches without crowding the pan, which creates a flavorful crust and prevents the meat from steaming instead of browning.

Another common error is cutting your vegetables into uneven sizes, so aim for uniform chunks that will cook at the same rate, especially with the potatoes and carrots.

Don’t add all the cornstarch at the beginning, as the recipe smartly divides it – save some for the end mixed with cold water to thicken the stew to your desired consistency without creating lumps.

Finally, resist the urge to crank up the heat to speed things along, since low and slow simmering is what transforms tough stew meat into tender, fall-apart pieces that make this dish worth the wait.

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What to Serve With Beef Stew?

A warm bowl of beef stew practically begs for some crusty bread to soak up all that rich, savory broth – I’m talking a thick slice of sourdough or a fresh baguette. If you want something a bit more filling, try serving it over buttered egg noodles or with a side of fluffy biscuits that you can tear apart and dip right in. A simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the stew, or you could go with some roasted green beans or glazed carrots if you want to keep things cozy. For an extra touch, I love sprinkling some fresh parsley on top and serving it with a dollop of sour cream on the side.

Storage Instructions

Store: Beef stew actually tastes even better the next day after all those flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. I usually make a big batch on Sunday and enjoy it throughout the week for easy dinners.

Freeze: This stew freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just know that the potatoes might get a bit softer after freezing, but the flavor will still be great.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives better results. Add a splash of beef broth if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 180-200 g
• Fat: 85-100 g
• Carbohydrates: 210-240 g

Ingredients

For the stew:

• 1/4 tsp black pepper
• 1/2 tsp paprika
• 2 cloves garlic (minced)
• 10 oz pearl onions (peeled)
• 1 tsp salt
• 1/2 tsp dried oregano
• 1.5 lb red potatoes (cut into chunks)
• 2 tbsp tomato paste
• 1/4 cup Worcestershire sauce
• 2 tbsp cornstarch
• 4 cups beef broth (I use Swanson)
• 1/4 tsp ground allspice
• 4 medium celery ribs (sliced)
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1 tsp granulated sugar
• 2 lb beef stew meat (cubed chuck roast, room temperature for better browning)
• 4 medium carrots (sliced)
• 2 tbsp olive oil

For the slurry:

• 1/4 cup cold water
• 2 tbsp cornstarch

Step 1: Season and Dredge the Beef

• 2 lb beef stew meat (cubed chuck roast, room temperature for better browning)
• 2 tbsp cornstarch
• 1 tsp salt
• 1/4 tsp black pepper

Place the cubed beef stew meat in a large mixing bowl.

Sprinkle with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Toss well to coat all the pieces evenly.

This step helps the meat brown nicely and later thickens the stew.

Step 2: Brown the Beef

• 2 tbsp olive oil
• seasoned beef from Step 1

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.

Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned.

Browning the meat builds deep, complex flavors for the stew.

Step 3: Build the Stew Base

• 2 cloves garlic (minced)
• 2 tbsp tomato paste

Add the minced garlic and tomato paste to the pot with the browned meat.

Stir and cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.

Step 4: Add Liquids, Vegetables, and Seasonings

• 4 cups beef broth (I use Swanson)
• 1/4 cup Worcestershire sauce
• 1.5 lb red potatoes (cut into chunks)
• 10 oz pearl onions (peeled)
• 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

Pour in the beef broth and Worcestershire sauce, scraping any flavorful browned bits from the bottom of the pot.

Add the cut red potatoes, pearl onions, sliced carrots, and celery.

Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice.

Stir well to combine.

I like to give everything a good stir to make sure the seasonings are distributed evenly.

Step 5: Simmer the Stew

Bring the mixture 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 very tender and the vegetables are cooked through.

Step 6: Thicken the Stew

• 2 tbsp cornstarch
• 1/4 cup cold water

In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until completely smooth.

Gradually stir this slurry into the simmering stew.

Continue to cook on low heat for a few more minutes until the stew has thickened to your liking.

Step 7: Finish and Serve

Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Serve hot.

For even more depth of flavor, I sometimes add a splash of Worcestershire sauce right at the end.

Mouthwatering Old Fashioned Beef Stew

Delicious Mouthwatering Old Fashioned Beef Stew recipe with step-by-step instructions.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 2550 kcal

Ingredients

  

For the stew:

• 1/4 tsp black pepper
• 1/2 tsp paprika
• 2 cloves garlic (minced)
• 10 oz pearl onions (peeled)
• 1 tsp salt
• 1/2 tsp dried oregano
• 1.5 lb red potatoes (cut into chunks)
• 2 tbsp tomato paste
• 1/4 cup Worcestershire sauce
• 2 tbsp cornstarch
• 4 cups beef broth (I use Swanson)
• 1/4 tsp ground allspice
• 4 medium celery ribs (sliced)
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1 tsp granulated sugar
• 2 lb beef stew meat (cubed chuck roast, room temperature for better browning)
• 4 medium carrots (sliced)
• 2 tbsp olive oil

For the slurry:

• 1/4 cup cold water
• 2 tbsp cornstarch

Instructions

 

• Place the cubed beef stew meat in a large mixing bowl. Sprinkle with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat all the pieces evenly. This step helps the meat brown nicely and later thickens the stew.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned. Browning the meat builds deep, complex flavors for the stew.
• Add the minced garlic and tomato paste to the pot with the browned meat. Stir and cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
• Pour in the beef broth and Worcestershire sauce, scraping any flavorful browned bits from the bottom of the pot. Add the cut red potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine. I like to give everything a good stir to make sure the seasonings are distributed evenly.
• Bring the mixture 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 very tender and the vegetables are cooked through.
• In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until completely smooth. Gradually stir this slurry into the simmering stew. Continue to cook on low heat for a few more minutes until the stew has thickened to your liking.
• Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot. For even more depth of flavor, I sometimes add a splash of Worcestershire sauce right at the end.