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A cozy, timeless beef stew with fork-tender beef cubes, hearty red potatoes, sweet pearl onions, and a rich, velvety broth thickened with a two-step cornstarch method. Slow-simmered to develop deep, comforting flavors, perfect served with crusty bread or buttermilk cornbread.

Ingredients

Scale
  • 2 lb beef stew meat (such as chuck roast), cut into 1- to 2-inch cubes
  • 1/4 cup cornstarch, divided (half for coating beef, half for slurry)
  • 2 tbsp olive oil or neutral oil (vegetable or canola)
  • 3 cloves garlic, freshly minced
  • 2 tbsp tomato paste
  • 4 cups good-quality low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 lb red potatoes, cut into bite-sized pieces (Yukon Golds can substitute)
  • 1 cup pearl onions, peeled (usually frozen)
  • 3/4 cup carrots, sliced (baby carrots or chopped larger carrots)
  • 1/2 cup celery, chopped
  • 1 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/4 tsp allspice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If stew meat is not pre-cut, cut a chuck roast into 1- to 2-inch cubes.
  2. Toss the beef cubes with half the cornstarch, salt, and pepper until evenly coated.
  3. Heat oil in a Dutch oven over medium-high heat.
  4. Brown the beef in batches on all sides, avoiding crowding the pan to ensure good searing and caramelization.
  5. Add minced garlic and tomato paste to the pot and cook for 1 to 2 minutes until fragrant, stirring constantly.
  6. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot to deglaze.
  7. Add red potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice to the pot; stir to combine.
  8. Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is fork-tender.
  9. Whisk the remaining cornstarch with cold water to create a slurry.
  10. Slowly stir the cornstarch slurry into the simmering stew and cook for a few more minutes until the broth thickens to a smooth, silky consistency.
  11. Taste the stew and adjust seasoning with salt and pepper as needed before serving.

Notes

Browning the beef in batches avoids steaming and develops deeper flavor and color., Low and slow simmering ensures beef becomes melt-in-your-mouth tender; extend simmering time if beef remains tough., Using cornstarch both to coat the beef before searing and as a slurry at the end creates a velvety broth without heaviness., Can be made ahead and freezes well for up to 3 months; refrigerate leftovers for 3 to 4 days and reheat gently, adding broth or water if too thick., Avoid russet potatoes as they break down and become mushy; red potatoes or Yukon Golds hold their shape better., Pearl onions add subtle sweetness and texture; chopped white or yellow onions can be used if unavailable though with less sweet pop., Optional add-ins include mushrooms, parsnips, turnips, or frozen peas for added flavor and texture., You may use wine to deglaze instead of part of the beef broth for deeper flavor., This recipe can be adapted for slow cooker or Instant Pot after browning the beef.

Nutrition

Find it online: https://gingerbaking.com/old-fashioned-beef-stew/