introduction
As the aroma of simmering beef wafts through the kitchen, it brings back memories of family gatherings around a warm table. I remember my grandmother stirring a pot of beef stew on cold winter days, filling the house with warmth and comfort. This Old Fashioned Beef Stew recipe holds a special place in my heart because it reminds me of those simple moments spent with loved ones. Each bite brings the flavors of well-seasoned beef and hearty vegetables, making every spoonful a taste of home. This dish isn’t just a meal; it’s a way to share love, warmth, and memories, making it truly special.
why make this recipe
Beef stew is a classic comfort food that warms both the body and soul. It’s perfect for chilly days when you want something hearty and filling. This recipe is straightforward and doesn’t require fancy ingredients. You can easily prepare it on a weekend or any day when you crave something nourishing. Plus, it’s great for sharing with family or friends, making it a perfect choice for gatherings. This stew brings the joy of home cooking to your table, making it an essential recipe for anyone who loves good food.
how to make Old Fashioned Beef Stew
Ingredients
- 2 lb beef chuck roast cut into 1.5-inch cubes
- 4 tablespoon cornstarch divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 4 cups beef broth low-sodium
- ¼ cup Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- ¼ teaspoon ground allspice
- ½ teaspoon dried thyme
- 2 bay leaves
- 1.5 lb yellow or red potatoes cut into 1.5-inch chunks
- 4 large carrots cut into 1-inch chunks
- 2 ribs celery sliced
- ¼ cup cold water for the slurry
- fresh parsley chopped, optional garnish
Directions
- Pat the cubed beef dry with paper towels. In a bowl, toss the beef with 2 tablespoon cornstarch, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Set aside the remaining cornstarch for later.
- Heat 2 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer, leaving space between each cube (you may need to work in batches). Sear for 2-3 minutes per side until browned, then transfer to a plate.
- Add the diced onion to the pot and cook for 4-5 minutes until softened, scraping up any browned bits from the bottom.
- Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly.
- Pour in the beef broth and Worcestershire sauce, scraping every bit from the bottom of the pot. Return the seared beef along with bay leaves, thyme, paprika, allspice, and sugar. Bring to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
- Stir in the potatoes, carrots, and celery. Cover and continue to simmer for 30-40 minutes until the vegetables are fork-tender and the beef pulls apart easily.
- Whisk the remaining 2 tablespoon cornstarch with ¼ cup cold water until smooth. Slowly stir the slurry into the simmering stew and cook for another 3-5 minutes until the gravy thickens and becomes glossy.
- Remove the pot from the heat and let it rest for 10 minutes uncovered. Fish out the bay leaves and adjust the salt and pepper to taste.
- Ladle into bowls, sprinkle with fresh parsley if you like, and serve hot.
how to serve Old Fashioned Beef Stew
Serve your Old Fashioned Beef Stew in deep bowls, ideally with crusty bread on the side for dipping. A sprinkle of fresh parsley adds a pop of color and freshness, making the dish even more appealing. Enjoy it with family or friends for a cozy meal.
how to store Old Fashioned Beef Stew
Let the stew cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Old Fashioned Beef Stew
- For more flavor, sear the beef in batches to ensure it browns properly.
- Feel free to add other vegetables like peas or mushrooms based on your preference.
- If you like a richer flavor, try adding a splash of red wine to the broth.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry.
variation
You can make a lighter version by using leaner cuts of beef or substituting some of the beef broth with water. For a twist, consider adding different herbs like rosemary or using sweet potatoes instead of regular potatoes.
FAQs
Can I use a different cut of beef?
Yes, while chuck roast is ideal, you can use other cuts like brisket or round, but they may need different cooking times.
Can I prepare this stew in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables in a skillet first, then transfer everything to a slow cooker, adding all ingredients and cooking on low for 6-8 hours.
Is it possible to make beef stew ahead of time?
Yes, it actually tastes better the next day when the flavors meld! Just keep it in the fridge and reheat when ready to serve.
