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Old Fashioned Beef Stew

Old Fashioned Beef Stew
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This Old Fashioned Beef Stew is pure comfort in a bowl with melt-in-your-mouth chunks of beef, hearty vegetables, and all the right herbs and spices.

Ingredients

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  • 2pounds beef stew meat,cubed chuck roast
  • 4tablespoons cornstarch,divided
  • 1teaspoon salt
  • 1⁄4teaspoon black pepper
  • 2tablespoons olive oil
  • 2cloves minced garlic
  • 2tablespoons tomato paste
  • 4cups beef broth
  • 1⁄4cup Worcestershire sauce
  • 1 1⁄2pounds red potatoes,cut into bite-sized chunks
  • 10ounces pearl onions
  • 4medium carrots,sliced
  • 4medium celery ribs,sliced
  • 1teaspoon granulated sugar
  • 1⁄2teaspoon dried basil
  • 1⁄2teaspoon dried oregano
  • 1⁄2teaspoon dried parsley
  • 1⁄2teaspoon paprika
  • 1⁄4teaspoon ground allspice
  • 1⁄4cup cold water

Instructions

  • Prepare the Beef

    • Dust the beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper.

  • Sear the Beef

    • In a large pot or Dutch oven, heat olive oil over medium-high heat.

    • Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned.

  • Add Flavor

    • Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.

  • Simmer the Stew

    • Pour in the beef broth and Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.

    • Add the diced potatoes, pearl onions, sliced carrots, and sliced celery.

    • Sprinkle in the 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 the heat to low.

    • Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.

  • Thicken the Stew

    • In a small bowl, mix the remaining cornstarch with cold water until completely dissolved.

    • Slowly pour the cornstarch mixture into the stew, stirring constantly.

    • Cook on low heat for a few more minutes, until the stew thickens.

  • Serve

    • Taste and adjust seasoning with more salt and pepper if necessary.

    • Serve hot and enjoy!

Notes

  • You can use Yukon gold potatoes instead of red potatoes.

  • For a richer flavor, add a splash of red grape juice.

  • The stew tastes even better the next day as the flavors develop overnight.

Nutrition

Find it online: https://glonfo.com/old-fashioned-beef-stew/