Old-Fashioned Beef Stew
Pure comfort in a bowl — melt-in-your-mouth chunks of beef, hearty potatoes and vegetables, all simmered low and slow in a rich, savory gravy.
By Hanan · Salt & Hearth
Published July 30, 2026
🍳 Tested in my kitchen
Prep
20 min
Cook
120 min
Total
140 min
Serves
8
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This is the beef stew you remember from a grandparent's kitchen — humble, hearty, and deeply satisfying. Chunks of chuck slowly braise until they fall apart at the touch of a spoon, while potatoes, carrots, celery and sweet pearl onions soak up a savory, herb-laced gravy. It's the kind of one-pot dinner that makes the whole house smell like comfort.
The method is simple and forgiving: sear, simmer, thicken. Most of the two hours is hands-off, so you can set it going and let time do the work. Serve it with crusty bread and you've got a cold-weather dinner that feeds a crowd.
Why you'll love this recipe
- Fork-tender beef that melts in your mouth
- Rich, savory gravy with the perfect body
- One pot and mostly hands-off
- Hearty enough to be a full meal
- Even better the next day
Ingredients
- 2 lbs 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 lbs 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
Ingredient notes & substitutions
- Beef stew meat (chuck):
- Chuck roast is ideal — its marbling and connective tissue break down over the long simmer into tender, juicy bites. Avoid lean cuts, which turn dry and tough.
- Cornstarch:
- It does double duty: coating the beef helps it brown and thickens the broth, and a final slurry pulls the gravy together into a glossy, spoon-coating finish.
- Tomato paste:
- A couple of tablespoons cooked with the garlic adds deep umami and color. Let it caramelize for a minute for the best flavor.
- Worcestershire sauce:
- The secret savory backbone — it brings a tangy, meaty depth you can't quite place but would miss if it were gone.
- Red potatoes:
- They hold their shape through the long simmer instead of falling apart. Cut them into even bite-sized chunks so they cook uniformly.
- Pearl onions:
- They add little bursts of sweetness and a classic old-fashioned look. Frozen pearl onions are a great time-saver — no peeling required.
Method
- 1
Toss the beef with 2 tablespoons of the cornstarch, the salt, and the pepper until lightly coated.
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear for about 5 minutes, stirring, until browned on all sides.
- 3
Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until fragrant.
- 4
Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pot. Add the potatoes, pearl onions, carrots, and celery, then stir in the sugar, basil, oregano, parsley, paprika, and allspice.
- 5
Bring to a boil, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is fork-tender.
- 6
Whisk the remaining 2 tablespoons cornstarch with the cold water until smooth, then slowly stir it into the stew. Cook a few more minutes on low until the gravy thickens.
- 7
Taste and adjust with more salt and pepper if needed. Serve hot.
Tips
- Pat the beef dry before coating it — a dry surface browns far better and builds deeper flavor.
- Don't rush the simmer; the low, slow cook is what makes the beef melt-in-your-mouth tender.
- For an even richer stew, deglaze with a splash of red wine before adding the broth.
Variations to try
- Deglaze with 1/2 cup red wine before adding the broth for a richer, restaurant-style gravy.
- Add a cup of frozen peas in the last 5 minutes for color and sweetness.
- Swap red potatoes for Yukon golds, or add parsnips for extra earthy sweetness.
- Make it in a slow cooker: sear the beef first, then cook everything on low for 7 to 8 hours.
Storage & make-ahead
Cool completely, then store in an airtight container in the fridge for up to 4 days — the flavor deepens overnight, so leftovers are arguably better. Reheat gently on the stove over medium-low, adding a splash of broth to loosen the gravy. Beef stew also freezes beautifully for up to 3 months; thaw in the fridge and reheat slowly. If you plan to freeze it, slightly undercook the potatoes so they don't turn grainy.
Frequently asked questions
- Why is my beef tough?
- It just needs more time. Tough beef means the connective tissue hasn't broken down yet — keep simmering on low, covered, and it will turn tender. Rushing at high heat makes it seize up.
- Can I make beef stew in a slow cooker?
- Yes. Sear the beef and cook the tomato paste and garlic on the stove first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours. Stir in the cornstarch slurry at the end.
- How do I thicken beef stew?
- This recipe uses a cornstarch slurry (cornstarch whisked with cold water) stirred in at the end. For an even thicker stew, let it simmer uncovered for the last 15 minutes.
- What should I serve with beef stew?
- Crusty bread or dinner rolls for dipping are classic. It's also wonderful over mashed potatoes, egg noodles, or rice.
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