Old Fashioned Beef Stew – Hearty Homemade Comfort Food

Old fashioned beef stew is the kind of comforting dinner that brings tender chunks of beef, hearty vegetables, and a rich, savory broth together in one pot. Made with beef chuck, red potatoes, carrots, celery, pearl onions, and classic dried herbs, this homemade stew is full of satisfying flavor.
The beef slowly simmers until tender, while the vegetables soak up the seasoned broth. A simple cornstarch slurry thickens the stew at the end, giving it a hearty consistency that’s perfect for serving in generous bowls. With straightforward ingredients and a little patience, this classic beef stew makes a cozy family dinner.

Quick Recipe Overview

• Prep time: 20 minutes
• Cook time: 2 hours
• Total time: 2 hours 20 minutes
• Servings: 8
• Cooking method: Stovetop
• Main ingredients: Beef stew meat, potatoes, carrots, celery, and beef broth

Why You’ll Love This Old Fashioned Beef Stew

• Tender, flavorful beef: Searing the beef first develops a savory browned flavor before it simmers.
• Plenty of hearty vegetables: Red potatoes, carrots, celery, and pearl onions make every serving satisfying.
• Rich, thick broth: Tomato paste, Worcestershire sauce, herbs, and spices build flavor, while cornstarch thickens the stew.
• One-pot cooking: The stew simmers together in a large pot or Dutch oven, making preparation straightforward.
• Perfect for cooler days: This warm, filling meal is ideal for family dinners and make-ahead lunches.

Ingredients You’ll Need

• 2 pounds beef stew meat, cubed chuck roast: The main ingredient, which becomes tender during slow simmering.
• 4 tablespoons cornstarch, divided: Two tablespoons coat the beef, while the remaining two help thicken the finished stew.
• 1 teaspoon salt: Seasons the beef and broth.
• ¼ teaspoon black pepper: Adds mild warmth.
• 2 tablespoons olive oil: Used to brown the beef.
• 2 cloves garlic, minced: Adds savory depth.
• 2 tablespoons tomato paste: Gives the broth a deeper, concentrated tomato flavor.
• 4 cups beef broth: Forms the base of the stew.
• ¼ cup Worcestershire sauce: Adds a tangy, savory flavor. Check the label if you need a particular dietary certification.
• 1½ pounds red potatoes, cut into bite-sized chunks: Make the stew hearty and filling.
• 10 ounces pearl onions: Add sweetness and flavor as they cook.
• 4 medium carrots, peeled and sliced: Bring color and natural sweetness.
• 4 medium celery ribs, sliced: Add texture and aromatic flavor.
• 1 teaspoon granulated sugar: Balances the savory ingredients.
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• ¼ teaspoon ground allspice
• ¼ cup cold water: Used to dissolve the remaining cornstarch.

How to Make Old Fashioned Beef Stew

1. Season and coat the beef

Place the beef stew meat in a bowl. Sprinkle with 2 tablespoons of cornstarch, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss until the beef is lightly coated.

2. Brown the beef

Heat the 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 the pieces are browned on all sides.
Browning develops flavor that will carry through the broth. Avoid rushing this step.

3. Add garlic and tomato paste

Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, until fragrant, stirring to coat the beef.

4. Add the broth, vegetables, and seasonings

Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pot to loosen the browned bits.
Add the red potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and ground allspice. Stir to combine.

5. Simmer until the beef is tender

Bring the stew to a boil over high heat. Reduce the heat to low, cover, and simmer for 90–120 minutes, stirring occasionally, until the beef is tender.
The exact time can vary depending on the size of the beef pieces and how they cook, so check the tenderness before moving to the next step.

6. Thicken the stew

In a small bowl, mix the remaining 2 tablespoons of cornstarch with ¼ cup cold water. Stir until the cornstarch is completely dissolved.
Slowly pour the mixture into the stew while stirring constantly. Continue cooking over low heat for a few more minutes, until the broth thickens.

7. Taste and serve

Taste the stew and adjust the salt and black pepper if needed. Ladle into bowls and serve hot.

Tips for the Best Beef Stew

• Cut the beef into similar-sized pieces. This helps the meat cook more evenly.
• Brown the meat before simmering. The browned surface adds depth to the stew’s flavor.
• Scrape up the browned bits. When adding the broth and Worcestershire sauce, loosen the flavorful pieces from the bottom of the pot.
• Keep the stew at a gentle simmer. After bringing it to a boil, reduce the heat to low and keep the pot covered.
• Give the beef enough time. It should be tender before you thicken the broth.
• Mix the cornstarch with cold water first. This helps prevent lumps when you add it to the hot stew.
• Add the slurry gradually. Stir as you pour and allow a few minutes for the broth to thicken before adding more thickener.

What to Serve with Old Fashioned Beef Stew

This stew is a complete meal with beef and vegetables in every bowl. If you want something extra on the side, serve it with crusty bread to soak up the broth, or add a simple green salad for freshness.

How to Store Leftovers

Let the stew cool slightly, then transfer it to airtight containers and refrigerate promptly. For best quality, use refrigerated leftovers within 3–4 days.
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. If the broth has thickened in the refrigerator, add a little water or broth to loosen it.

Can You Freeze Beef Stew?

Yes. Allow the stew to cool, then portion it into freezer-safe containers. Leave a little room at the top for expansion, seal, and label with the date. Thaw in the refrigerator before reheating thoroughly.
The potatoes may become somewhat softer after freezing, but the stew will still make a convenient meal.

Frequently Asked Questions

What cut of beef is best for beef stew?

This recipe uses cubed beef stew meat from chuck roast. Chuck is well suited to slow cooking because it becomes tender as it simmers.

Why is my beef stew broth thin?

The broth may need more time to simmer or may not have thickened fully. This recipe uses a cornstarch slurry at the end. Mix it thoroughly with cold water, add it gradually, and let the stew cook for a few more minutes.

Can I prepare this stew ahead of time?

Yes. Beef stew can be made ahead and refrigerated, making it convenient for meal planning. Reheat it thoroughly before serving.

How do I know when the beef is tender?

Check a piece with a fork. The beef should be easy to pierce and tender to bite. If it remains tough, continue simmering and check again.

Nutrition Information

Per serving, based on the supplied nutrition facts:

• Serving size: 2 cups
• Calories: 316
• Carbohydrates: 27 g
• Protein: 29 g
• Fat: 9 g
• Saturated fat: 2 g
• Cholesterol: 70 mg
• Sodium: 970 mg
• Potassium: 1,149 mg
• Fiber: 3 g
• Sugar: 6 g
• Vitamin A: 5,315 IU
• Vitamin C: 14.6 mg
• Calcium: 79 mg
• Iron: 4.1 mg

A Classic Beef Stew for Family Dinner

This old fashioned beef stew combines browned beef, tender vegetables, and a richly seasoned broth for a comforting one-pot meal. Let it simmer until the beef is tender, thicken the broth with a simple cornstarch mixture, and serve it hot for a hearty homemade dinner.

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