Old Fashioned Beef Stew Recipe

There’s something about a bowl of beef stew that just feels like a warm hug from the inside out. This old-fashioned beef stew recipe is hearty, comforting, and packed with flavor—the kind of meal you’ll want simmering on the stove all winter long. Imagine tender chunks of beef, soft potatoes, and sweet pearl onions all swimming in a rich, savory broth that’s been seasoned to perfection. It’s the ultimate cold-weather meal, whether you’re curling up with a book or feeding a crowd on game day.

One of the reasons I love this recipe is that it takes me back to my grandma’s kitchen. I remember the smell filling the house on Sunday afternoons, the sound of her wooden spoon clanking against the pot, and how she’d dip a spoon in for a taste and wink as if it was our little secret. To me, this beef stew isn’t just food—it’s nostalgia in a bowl. And I’m thrilled to share it with you, so you can make some delicious memories of your own.

this RECIPE

The origin story of classic beef stew

Beef stew has a long history, dating back to ancient times when people realized that slow-cooking tougher cuts of meat could create deliciously tender results. In many cultures, similar versions of stew popped up, from French boeuf bourguignon to Hungarian goulash. Traditional beef stew, like this one, usually includes root vegetables like potatoes and carrots, which hold up well to long cooking times and add natural sweetness to the broth. Over time, home cooks have added their own twists—like the Worcestershire sauce in this recipe, which adds a nice tang and depth. Every family seems to have its own version of beef stew, making it as much about heritage as it is about flavor.

Let’s talk ingredients: getting the best for your stew

This recipe uses simple, hearty ingredients that come together to create something magical. Here’s a quick breakdown of the key players:

• Beef stew meat: For stew, you want a cut with good marbling, like chuck roast, which gets tender and flavorful when cooked low and slow. If you’re in a pinch, you could use short ribs or even round roast, but chuck is my go-to.
• Red potatoes: These potatoes hold their shape better than Russets, so you won’t end up with mush. If you prefer, you could swap in Yukon Golds, which have a slightly buttery flavor.
• Pearl onions: These little guys add a subtle sweetness to the stew. If you can’t find them, chopped yellow onion works just fine—just know they’ll break down a bit more.
• Carrots and celery: Classic additions that add color, texture, and flavor. Make sure your carrots are cut thick enough so they don’t disintegrate.
• Tomato paste: This adds richness and a touch of acidity to balance the flavors. If you don’t have any on hand, a tablespoon of ketchup will work in a pinch.
• Worcestershire sauce: This is the secret ingredient! It adds depth and umami to the broth. If you want to experiment, soy sauce or even balsamic vinegar can add a similar savory note.
• Spices and herbs: A mix of basil, oregano, parsley, paprika, and allspice gives the stew warmth and complexity. These spices make the broth taste like it’s been simmering for hours (which it has, of course!).

Kitchen gear: what you need (and what you can skip)

To make this beef stew, you don’t need any fancy equipment—just a sturdy pot and a few basic tools:

• Dutch oven or large pot: A Dutch oven is perfect for this recipe because it holds heat well and cooks evenly. If you don’t have one, any large, heavy-bottomed pot will do.
• Wooden spoon: Great for stirring and scraping up all those delicious browned bits on the bottom of the pan.
• Sharp knife: For cutting the beef and chopping veggies. The sharper the knife, the easier (and safer) it’ll be.
• Measuring spoons and cups: You’ll want to measure out your spices and cornstarch mixture to get the consistency just right.
• Small bowl: This is for mixing the cornstarch slurry that thickens the stew at the end. No need for anything fancy here.

Step-by-step: my foolproof method for perfect beef stew

Let’s dive into the cooking process! Here’s how to make this old-fashioned beef stew, step-by-step.

1. Season and sear the beef
   First, toss your beef stew meat with 2 tablespoons of cornstarch, salt, and pepper. The cornstarch helps the beef brown nicely and will also thicken the stew later. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef and sear it for about 5 minutes, stirring to brown all sides. You want a deep brown crust—that’s where the flavor lives! (Tip: don’t crowd the pan, or the meat will steam instead of brown.)
2. Add garlic and tomato paste
   Once the beef is nicely browned, add the minced garlic and tomato paste. Cook for about 1-2 minutes, just until it’s fragrant. This step boosts the savory depth of the stew.
3. Deglaze with broth and Worcestershire sauce
   Pour in the beef broth and Worcestershire sauce, and give the pot a good stir, scraping up any browned bits stuck to the bottom. This is called deglazing, and those little bits are pure flavor.
4. Add veggies and spices
   Toss in the potatoes, pearl onions, carrots, and celery. Then sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir everything together, making sure the veggies are submerged in the broth.
5. Simmer low and slow
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 to 120 minutes, stirring occasionally. This slow cooking makes the beef melt-in-your-mouth tender. (Here’s a little trick: if you want a thicker stew, leave the lid slightly ajar so some liquid can evaporate.)
6. Thicken with cornstarch slurry
   In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Stir this into the stew, and let it cook for a few more minutes until it thickens up to your desired consistency.
7. Taste and adjust
   Give the stew a taste, and add a little more salt or pepper if needed. And that’s it—your beef stew is ready to serve!

Variations and adaptations: make it your own

There’s plenty of room to play around with this beef stew recipe. Here are a few ideas:

• Gluten-free: This stew is already gluten-free, but double-check your Worcestershire sauce, as some brands contain gluten. You can substitute with tamari or coconut aminos if needed.
• Vegetable boost: Add mushrooms or parsnips for extra earthy flavor. Green beans work well too—just add them during the last 20 minutes so they don’t get mushy.
• Low-carb: For a lower-carb version, skip the potatoes and add turnips or cauliflower instead. These veggies will absorb the flavor without the carbs.
• Slow cooker version: Sear the beef and sauté the garlic and tomato paste in a pan, then transfer everything to your slow cooker. Cook on low for 6-8 hours.
• Spicy twist: Add a pinch of red pepper flakes or a chopped jalapeño if you want a little heat. It adds a nice kick without overpowering the other flavors.

Serving suggestions: make it a feast!

When it’s time to serve, ladle the stew into bowls and garnish with a sprinkle of fresh parsley or chives for a pop of color. I like to serve this stew with crusty bread for soaking up all that savory broth, or over a scoop of creamy mashed potatoes for an ultra-comforting meal.

This stew is also great with a side salad for some lightness or even a batch of buttery cornbread. If you’re feeling fancy, add a dollop of sour cream on top to balance the richness.

Beverage pairings

Beef stew is rich and hearty, so you’ll want a drink that complements without overwhelming. Here are a few ideas:

• Iced tea: A classic pairing that brings a touch of brightness. Try a lemon-infused tea for a refreshing contrast.
• Sparkling water with lemon: The bubbles help cleanse your palate between bites, and the citrus adds a nice contrast to the stew’s richness.
• Apple cider: Warm apple cider is a cozy option, especially in the fall. The sweetness and subtle spice play nicely with the savory flavors.
• Herbal tea: Chamomile or mint tea offers a soothing, mild pairing that doesn’t compete with the flavors in the stew.
• Ginger ale: A cold glass of ginger ale adds a bit of spice and sweetness that complements the savory stew nicely.

Storing and reheating tips

Got leftovers? Lucky you! This beef stew actually tastes even better the next day. Here’s how to store and reheat it:

• Fridge: Store the stew in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze beef stew for up to 3 months. Just let it cool completely, transfer to a freezer-safe container, and freeze. Thaw in the fridge overnight before reheating.
• Reheating: Reheat the stew on the stovetop over low heat, stirring occasionally until warmed through. You may need to add a splash of broth or water to loosen it up.

Scaling the recipe for more (or fewer) servings

This recipe makes about 6 servings, but you can easily adjust it to suit your needs. For a larger batch, just double the ingredients and use a big enough pot to hold everything. If you’re cooking for two, halve the ingredients and keep an eye on the simmering time; it may cook a little faster in a smaller pot.

Troubleshooting tips

• Beef not tender? If your beef is still tough after simmering, just give it more time. Some cuts take longer to break down—be patient!
• Stew too thin? Stir in a little more cornstarch slurry until you reach your desired thickness.
• Stew too salty? Add a peeled potato to the pot and let it simmer for a while. It’ll absorb some of the salt.

FAQs

1. Can I make this in an Instant Pot?
Yes! Sear the beef using the sauté function, then add the rest of the ingredients (except the cornstarch slurry). Cook on high pressure for 35 minutes, then release pressure naturally. Add the cornstarch slurry and cook on sauté for a few minutes to thicken.

2. What’s the best way to thicken my stew?
Cornstarch slurry is my favorite method. If you prefer, you can use flour, but whisk it with cold water first to avoid lumps.

3. Can I use dried onions instead of pearl onions?
Yes, but fresh pearl onions add a lovely sweetness. Dried onions work in a pinch—just adjust the amount to taste.

4. How do I keep my stew from sticking to the pot?
Stir occasionally, especially as it thickens, and keep the heat low once it’s simmering.

This old-fashioned beef stew is a simple, comforting dish that’s just as perfect for weeknight dinners as it is for cozy gatherings with friends. Give it a try, and don’t be afraid to make it your own—after all, the best recipes are the ones we tweak and adapt to suit our tastes! Enjoy every spoonful, and happy cooking!

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