Description
This old fashioned beef stew delivers tender beef, hearty vegetables, and rich slow-simmered flavor in every comforting bowl.
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 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 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
1. Dust beef with 2 tablespoons cornstarch and season with salt and pepper.
2. Heat olive oil and sear beef until browned.
3. Add garlic and tomato paste; cook until fragrant.
4. Pour in broth and Worcestershire; scrape browned bits.
5. Add potatoes, onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice.
6. Bring to a boil, then simmer 90–120 minutes until tender.
7. Mix remaining cornstarch with cold water and stir in to thicken.
8. Adjust seasoning and serve hot.
Notes
For deeper flavor, sear beef in batches.
Stew tastes even better the next day.
Add peas during the last 10 minutes for extra color.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0