There’s something about a pot of Old Fashioned Beef Stew bubbling away on the stove that just takes you home. Whether home is a tiny Manhattan apartment or a sun-drenched Texas farmhouse like the one I grew up in, this dish brings back that heartwarming feeling of Sunday dinners, full bellies, and stories told around the table.
This is the stew I make when the leaves start to fall, when life feels a little too fast, or when I need to remind my kids that yes, mom can still make beef magic. Rich, savory, tender—this stew is like wrapping your tastebuds in a wool blanket and handing them a spoon.
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Why You’ll Love This Old Fashioned Beef Stew
Let me guess—you’re juggling a million things. The last thing you want is to hover over the stove after a long day. But you do want something homemade, hearty, and satisfying. That’s where this Old Fashioned Beef Stew shines.
- It’s deeply comforting with familiar flavors that please picky eaters and grandparents alike.
- It makes a big pot (hello, leftovers!).
- It simmers gently, giving you back your time.
- It tastes even better the next day.
This is a recipe I return to again and again—because it just works.
What Does Old Fashioned Beef Stew Taste Like?
Think melt-in-your-mouth beef. Think carrots, celery, potatoes, and pearl onions soaking up all that savory broth. There’s a whisper of tomato, a touch of sweetness from sugar and Worcestershire, and warm notes of herbs like oregano and paprika. One bite in, and you’ll swear someone’s grandma is whispering, “Eat, baby.”
Ingredients You’ll Need for Old Fashioned Beef Stew
Let’s break it down—because the beauty of this stew is in the balance of simple, honest ingredients. This isn’t some reinvented, trendy stew. It’s the real deal. If you’ve got a Dutch oven and a few hours, you’re good to go.
Here’s what you’ll need:
- Beef Stew Meat (2 lbs, cubed chuck roast): Go for well-marbled chunks that get tender as they cook.
- Cornstarch (4 tbsp): Helps create that silky, rich broth without cream.
- Salt & Black Pepper: Don’t skimp on seasoning.
- Olive Oil: For searing.
- Garlic & Tomato Paste: Deep flavor builders.
- Beef Broth (4 cups): Choose a good-quality broth for the best base.
- Worcestershire Sauce (1/4 cup): Adds that signature umami punch.
- Red Potatoes (1½ lbs): Cut into hearty, bite-sized chunks.
- Pearl Onions (10 oz): Their sweetness balances the savory.
- Carrots & Celery: The classic duo.
- Spices: Basil, oregano, parsley, paprika, allspice, and sugar.
Need more cozy soup ideas? You’ll love my creamy turkey and dumplings soup or this hearty turkey white bean soup.
How to Make Old Fashioned Beef Stew (Step-by-Step)
Making Old Fashioned Beef Stew from scratch might sound like a weekend project, but this step-by-step guide breaks it down into manageable parts so even a weeknight dinner is within reach. Whether you’re new to stewing or a seasoned pro, this walk-through ensures success.
Let’s dive in spoon first.
Step 1: Prep and Season the Beef
Before anything hits the pot, start with a good cut of meat. I recommend using chuck roast, which has just the right amount of marbling to become tender and flavorful after simmering.
- Cut 2 pounds of beef stew meat into 1½-inch chunks if not already cubed.
- In a large bowl, toss the beef with 2 tablespoons of cornstarch, 1 teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
This coating helps seal in juices during searing and creates that rich, velvety base later. If you’re curious why we use cornstarch instead of flour, check out this creamy turkey and dumpling soup where I use a similar thickening trick.
👉 Pro Tip: Pat the meat dry before tossing it with cornstarch—it sears better that way.
Step 2: Sear the Beef for Maximum Flavor
This step is non-negotiable. Browning the meat creates fond (those golden bits at the bottom of the pan), which becomes the backbone of our stew’s flavor.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Working in batches (don’t overcrowd!), sear the beef until browned on all sides—about 5 minutes total, flipping as needed.
You’re not cooking it through here—just getting a crust. Once browned, remove the beef from the pot and set aside.
Step 3: Add Aromatics and Build the Base
With the pot still hot and the beef bits sticking to the bottom (aka pure gold), it’s time to layer in some rich, earthy depth.
- Add 2 minced garlic cloves and 2 tablespoons tomato paste to the pot.
- Stir constantly for 1–2 minutes until everything smells like a cozy Italian grandmother’s kitchen.
This combo creates umami magic and adds body to your broth.
Step 4: Deglaze and Scrape Up That Goodness
Now it’s time to loosen all those tasty brown bits.
- Pour in 4 cups of beef broth and ¼ cup of Worcestershire sauce.
- Use a wooden spoon to scrape the bottom of the pot—get every last bit!
This step by step moment is where the stew begins to come alive. The broth darkens, the aroma intensifies, and everything starts to mingle.
Looking for homemade broth ideas? Try adding scraps from this leftover turkey wild rice soup to your freezer stash next time.
Step 5: Add the Hearty Vegetables and Spices
Once the broth is bubbling, go in with the hearty ingredients.
- Add:
- 1½ lbs red potatoes, chopped into bite-sized chunks
- 10 oz pearl onions
- 4 medium carrots, sliced
- 4 celery ribs, sliced
- Then season with:
- 1 tsp sugar
- ½ tsp each: dried basil, oregano, parsley, and paprika
- ¼ tsp ground allspice
Give it a good stir so everything is coated in that deliciously seasoned broth.
👉 Want a vegetarian version? My Hearty Vegan Chili uses similar seasonings in a meat-free base.
Step 6: Simmer Low and Slow
This is the most hands-off part—but the most important.
- Bring the pot to a gentle boil over high heat.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 90 to 120 minutes, stirring occasionally.
This long, slow simmer is what transforms tough meat into tender morsels and turns the broth into a rich, full-bodied sauce.
👉 If you prefer to let your dinner cook itself while you’re out, this step can also be adapted for a slow cooker. Just follow the same step by step process up until this point, then transfer everything into the cooker on low for 7–8 hours.
Step 7: Thicken the Stew
As the final flourish, we’ll give the stew a comforting, silky texture.
- In a small bowl, whisk together:
- 2 tbsp cornstarch
- ¼ cup cold water
- Slowly drizzle the slurry into the stew, stirring constantly. Let it simmer for another 5 minutes, uncovered, until the stew thickens to your liking.
👉 If your stew still feels thin, give it a few more minutes. It’ll tighten up beautifully.
Step 8: Taste and Adjust
Before serving, take a quick taste.
- Add more salt or pepper as needed. You might even splash in a little more Worcestershire if you love bold flavors (like I do).
Your Old Fashioned Beef Stew, lovingly made step by step, is now ready to serve. Pair it with warm bread, a cozy blanket, and maybe even some turkey white bean soup for the next day. You’ve earned it.
Tips and Tricks for Perfect Old Fashioned Beef Stew
- Don’t rush the sear. Browning the beef properly builds serious flavor.
- Use chuck roast. It gets buttery-soft when slow-simmered.
- Let it sit. Like most stews, this one gets better after a rest. Perfect for next-day lunches!
- Avoid over-stirring. You don’t want mashed potatoes in your stew (unless that’s your thing).
- Got picky eaters? Dice the veggies smaller—they’ll disappear into the broth.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Reheat gently over the stove or microwave on medium heat.
FAQs
Can I use a slow cooker for this?
Yes! Sear the beef and aromatics first, then transfer to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Can I swap pearl onions?
You bet. Use a chopped sweet onion instead.
What if I don’t have Worcestershire?
Try soy sauce plus a dash of vinegar and a pinch of brown sugar.
What other recipes are like this?
Try my Old-Fashioned Vegetable Beef Soup or Crockpot Chicken Pot Pie Stew for more comfort food vibes.
Conclusion
There’s a reason why Old Fashioned Beef Stew has stood the test of time. It’s not trendy or flashy—it’s reliable. The kind of dish that says, “You’re home. You’re safe. Dinner’s ready.”
Whether you’re feeding a crowd, prepping for cozy leftovers, or just craving something that tastes like care in a bowl, this stew is your answer.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Old Fashioned Beef Stew – The Best Comfort Food Recipe Ever
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Description
This Old Fashioned Beef Stew is the ultimate comfort food, packed with melt-in-your-mouth beef, hearty vegetables, and a rich, flavorful broth infused with herbs and spices.
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 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 stew meat with 2 tablespoons cornstarch and season with salt and black pepper.
2. 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.
3. Stir in minced garlic and tomato paste. Cook for 1–2 minutes until fragrant.
4. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
5. Add potatoes, pearl onions, carrots, and celery. Sprinkle in sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
6. 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.
7. In a small bowl, combine the remaining 2 tablespoons cornstarch with cold water. Stir until dissolved.
8. Slowly pour the cornstarch slurry into the stew while stirring. Cook on low heat for a few more minutes until the stew thickens.
9. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
For a deeper flavor, prepare the stew a day in advance and reheat before serving. You can substitute pearl onions with chopped yellow onion if desired. This dish pairs beautifully with crusty bread or over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 870mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
Keywords: beef stew, comfort food, hearty dinner, old fashioned beef stew
