Description
Old Fashioned Beef Stew is a hearty and comforting dish that brings together tender beef chunks slow-cooked with vegetables and rich broth This classic recipe is known for its deep flavors and satisfying texture making it a perfect meal for cold days It combines simple ingredients to create a warming and nourishing stew that feels like a home-cooked treat
Ingredients
2 pounds beef stew meat, cubed chuck roast
4 tablespoons cornstarch, divided
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 soy 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
Instructions
Dust the beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper
Heat olive oil in a large pot or Dutch oven over medium-high heat Add the seasoned beef and sear for about 5 minutes stirring frequently until all sides are browned
Add the minced garlic and tomato paste to the pot Cook for 1 to 2 minutes until fragrant
Pour in the beef broth and soy sauce to deglaze the pan scraping up any browned bits from the bottom Add the potatoes pearl onions carrots and celery Sprinkle in the granulated sugar dried basil dried oregano dried parsley paprika and ground allspice Stir to combine
Bring the stew to a boil over high heat then reduce heat to low Cover and simmer for 90 to 120 minutes stirring occasionally until the beef is tender
In a small bowl mix the remaining 2 tablespoons cornstarch with cold water until dissolved Slowly stir this mixture into the stew Cook on low heat for a few more minutes until the stew thickens
Taste and adjust seasoning with additional salt and pepper if needed Serve hot
Notes
Slow simmering improves flavor
Avoid rushing to keep meat tender
Use heavy pot for even heat
Rest stew before serving for better taste
Skim fat for cleaner broth
Adjust seasoning at the end
- Prep Time: 20
- Cook Time: 95
- Method: Sauteed Add the minced garlic and tomato paste to the pot. Cook for 1 to 2 minutes until fragrant. Pour in the beef broth and soy sauce to deglaze the pan, scraping up any browned bits from the bottom. Add the potatoes, pearl onions, carrots, and celery. Sprinkle in the granulated sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice. Stir to combine. Bring the stew to a boil over high heat, then reduce heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender. In a small bowl, mix the remaining 2 tablespoons cornstarch with cold water until dissolved. Slowly stir this mixture into the stew. Cook on low heat for a few more minutes until the stew thickens. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
- Cuisine: American
Nutrition
- Calories: 440