Savory Old Fashioned Beef Stew for Cozy Nights In

Name: Hearty Old Fashioned Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 pounds beef stew meat; 4 tablespoons cornstarch; 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 red potatoes, cut into bite-sized chunks; 10 ounces pearl onions; 4 medium carrots, sliced; 4 medium celery ribs, sliced; 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

October 28, 2025October 27, 2025 by Jake

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Hey there, lovely readers! If you’re looking for a hearty old fashioned beef stew that warms both the soul and tummy, you’ve come to the right place. This recipe is like a hug in a bowl, perfect for cozying up after a long day. There’s something truly comforting about the aroma of a homemade stew simmering away, isn’t there? Plus, it’s a great way to sneak in some veggies for those picky eaters at home.

Did I mention how simple it is? Even on days when I’m running around trying to get everything done, this stew’s got my back. Also, be sure to check out my recipe for delicious homemade bread rolls – they’re a match made in stew heaven!

Why you’ll love this recipe

This stew is a classic for good reasons. It’s nutritious, filling, and budget-friendly. You’ll love how the beef becomes so tender, it practically melts in your mouth. And the best part? It uses simple ingredients you probably already have in your pantry!

Cooking can feel like a chore at times, but with this old fashioned beef stew, you’ll enjoy every step. Plus, the mouth-watering scent wafting through the house will have everyone impatiently waiting for dinner.

Ingredients

2 pounds beef stew meat
4 tablespoons cornstarch
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 red potatoes, cut into bite-sized chunks
10 ounces pearl onions
4 medium carrots, sliced
4 medium celery ribs, sliced
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

Step-by-step instructions

Prepare the beef

First things first, dust the beef stew meat with 2 tablespoons of cornstarch, and then season with salt and black pepper. I sometimes call this “curing the beef” – it’s a simple step but works wonders when cooking time comes.

Sear the beef

Heat olive oil in a large pot or Dutch oven over medium-high heat, then add your seasoned beef. Sear it for about 5 minutes until it’s nicely browned on all sides. Trust me, this is where the magic begins.

Combine flavors

Add minced garlic and tomato paste, giving it a good stir as you cook for another 1-2 minutes. When your kitchen starts smelling divine, it’s time to pour in the beef broth and Worcestershire sauce. Use these liquids to deglaze the pan, scraping up every bit of the browned goodness.

Veggies and spices

Add potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir it well so everything’s mixed nicely, then bring the stew to a boil over high heat.

Simmer down

Reduce the heat to low, cover the pot, and let it simmer. Cook for 90 to 120 minutes, stirring occasionally, until the beef is tender enough to literally fall apart.

Thicken the stew

In a small bowl, mix the remaining cornstarch with cold water until dissolved. Slowly pour this into the stew while stirring constantly. Cook on low for a few more minutes until your stew thickens to the perfect consistency.

Final touch

Taste and tweak the seasoning if necessary. A bit more salt or pepper could be just what your dish needs. Serve it hot and enjoy all the smiles around the table!

Recipe tips & variations

For a twist on this classic, feel free to add mushrooms or a splash of red wine. If you like a little kick, some crushed red pepper flakes won’t hurt. And for all the busy bees, this stew can easily be prepared in a slow cooker – just adjust the timing accordingly.

Storage & reheating

Store any leftover stew in an airtight container in the fridge for up to 3 days. For freezing, use freezer-safe containers, and it will keep for 2 to 3 months. Reheat gently on the stovetop over low heat or in the microwave.

FAQs

Can I make this stew in a slow cooker?

Absolutely! Just sear the beef first, then throw everything in the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

Can I use different veggies?

Feel free to adjust the veggies to your preference – peas, green beans, or parsnips fit right in!

Is there a gluten-free option?

Using cornstarch keeps this stew gluten-free. Just ensure all your other ingredients, like the Worcestershire sauce, are also gluten-free.

What can I serve with this stew?

Crusty bread or those homemade bread rolls I mentioned earlier are perfect for soaking up all that delicious gravy.

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Happy cooking, and as always, thanks for stopping by!

Hearty Old Fashioned Beef Stew

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Author: Jake
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x

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Description

A comforting recipe for hearty old fashioned beef stew that warms both soul and tummy.

Instructions

Dust the beef stew meat with 2 tablespoons of cornstarch, and then season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat, then add seasoned beef. Sear for about 5 minutes until browned on all sides.
Add minced garlic and tomato paste, stirring for another 1-2 minutes. Pour in the beef broth and Worcestershire sauce, deglazing the pan.
Add potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir well and bring to a boil.
Reduce heat to low, cover, and let it simmer for 90 to 120 minutes, stirring occasionally until the beef is tender.
Mix remaining cornstarch with cold water until dissolved. Slowly pour into the stew while stirring. Cook on low until the stew thickens.
Taste and tweak seasoning as needed. Serve hot and enjoy!