When cold winds bite and you crave something hearty, old-fashioned beef stew is the ultimate comfort food. Rooted in tradition, this recipe has been a go-to meal for generations, offering rich flavors with each spoonful. It’s a dish many of us grew up with—warming up after playing outside, enjoying family meals, or dipping crusty bread into the savory broth at the dinner table. Stews like this symbolize simplicity and patience, perfect for slow-cooking on a lazy weekend or preparing ahead for busy nights. With its tender meat, earthy vegetables, and satisfying broth, this meal brings a sense of warmth that makes it a family favorite.

Why You’ll Love This Recipe

Deep, Bold Flavors: Browning the meat and simmering with Worcestershire sauce creates layers of flavor.
Versatile: Adjust the vegetables to suit your taste—swap in turnips or parsnips if desired.
Meal-Prep Friendly: It tastes even better the next day and freezes beautifully for future meals.
Nutritious and Hearty: Packed with protein, fiber, and essential vitamins from the meat and vegetables.

Ingredients You’ll Need

Beef Stew Meat (Chuck Roast): Affordable and ideal for slow-cooking.
Olive Oil: Helps sear the meat to lock in flavor.
Garlic (minced): Adds a fragrant depth.
Tomato Paste: Provides a rich base with subtle acidity.
Beef Broth: Use low-sodium broth for better flavor control.
Worcestershire Sauce: Adds umami richness and balance.
Red Potatoes & Pearl Onions: Keep their shape during cooking without becoming too mushy.
Carrots & Celery: Essential for texture and sweetness.
Basil, Oregano, Parsley: Fresh or dried herbs add aromatic flavor.
Paprika & Allspice: A subtle spice kick for depth.
Sugar: Balances the savory flavors.
Cornstarch (divided): Thickens the broth to the perfect consistency.

How to Make Old-Fashioned Beef Stew

Step-by-Step Instructions

Prepare the Beef: Pat the stew meat dry and coat it with cornstarch, salt, and pepper to create a crust.
Sear the Beef: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring each piece develops a deep crust.
Add Aromatics: Stir in garlic and tomato paste, cooking for about 1 minute until fragrant. This adds richness to the broth.
Deglaze: Pour in the beef broth and Worcestershire sauce, scraping up the browned bits stuck to the bottom. This step unlocks even more flavor.
Add Vegetables: Toss in the potatoes, pearl onions, carrots, and celery. Sprinkle in herbs, paprika, allspice, and a pinch of sugar for balance.
Simmer Low and Slow: Bring everything to a gentle boil, then reduce heat and let the stew simmer for 90 to 120 minutes. Stir occasionally to ensure nothing sticks to the bottom.
Thicken the Broth: Mix the remaining cornstarch with cold water to create a slurry. Stir it into the stew and let it simmer for 5-10 more minutes until the broth thickens to your liking.
Taste and Adjust: Season with salt and pepper as needed. Serve hot with fresh bread or cornbread.

Cooking Tips

Avoid Crowding the Pan: When searing, work in batches. Overcrowding releases moisture and prevents browning.
Choose the Right Meat: Tougher cuts like chuck roast shine in stews since they become tender during long, slow cooking.
Patience Pays Off: The longer you simmer, the more the flavors meld together.
Cornstarch Trick: Add the slurry at the end to avoid a grainy texture.

Helpful Tips

Vegetable Variations: If you want to switch things up, try adding mushrooms, sweet potatoes, or parsnips.
Reheating Tip: Stews thicken as they cool. Add a bit of broth when reheating to loosen it back up.
Gluten-Free Option: Double-check your Worcestershire sauce—some brands contain gluten.

Storage Instructions

In the Refrigerator: Store in an airtight container for up to 4 days.
In the Freezer: Portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.

Details

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 8 servings
Category: Main Dish
Method: Simmering
Cuisine: American
Diet: Gluten-Free

Frequently Asked Questions

Can I make this in a slow cooker?
Yes! Brown the meat and sauté the garlic and tomato paste as instructed. Then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What if I don’t have pearl onions?
You can substitute them with diced yellow onions.

How do I prevent the stew from becoming too thick?
Add broth in small amounts during simmering if the stew becomes thicker than you’d like.

Related Recipes

If you loved this beef stew, try these other hearty dishes:

Conclusion

This old-fashioned beef stew isn’t just food—it’s an experience. From the aroma wafting through the kitchen to the satisfaction of that first bite, it’s a dish that brings comfort and joy. The beauty of this recipe lies in its simplicity and versatility, making it a staple for generations. Whether you’re making it for loved ones or treating yourself to a cozy night in, it’s bound to become a regular in your meal rotation.

Serve it with warm bread, and you’ve got a meal that feels like a warm hug on a cold day!

Old-Fashioned Beef Stew

Author: Charlotte

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Description

Instructions

In the Refrigerator: Store in an airtight container for up to 4 days.
In the Freezer: Portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.

Notes

Flavor Matures with Time: Stews like this one taste even better the next day as the flavors continue to meld together.
Avoid Overcooking Vegetables: If you prefer firmer vegetables, add them halfway through the simmering process.