This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices—it’s the best!
Cooking time: 1hour 30minutes
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch divided
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 2 cloves minced garlic
- 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 carrots peeled and sliced
- 4 celery ribs sliced
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1/4 cup cold water
How To Prepare
Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
Season with more salt and pepper to taste. Serve hot.
Slow Cooker Instructions
Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow step 5 to create a cornstarch slurry. Add to stew and cook another 30 minutes, until thickened.