Hearty old fashioned beef stew is a classic comfort meal everyone loves.
I’m a huge fan of good old fashioned beef stew. There’s just something so comforting about spooning up those big chunks of meat, potatoes, carrots, and onion. The first cold spell of the Fall I immediately went to work creating a heart warming stew. Today I’m giving directions for how to make it the old fashioned way on the stove top, but you can also make this in a slow cooker. Follow steps 1 and 2 and then combine all ingredients in a slow cooker. Then cook on low for 6 to 8 hours. Follow step 5 to thicken stew if needed and cook another 30 minutes to 1 hour.
Check out the video where I walk you through every step of the recipe.
Old Fashioned Beef Stew
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 2 cloves crushed garlic
- 4 tablespoons cornstarch, divided
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1½ pounds red potatoes, cut into bite-sized chunks
- 10 ounces pearl onions
- 4 carrots, peeled and sliced
- 4 celery ribs, sliced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon allspice
- ¼ teaspoon black pepper
- 1 bay leaf
- Dust beef stew meat with 2 tablespoons cornstarch. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
- Add in crushed garlic and cook 1 minute.
- Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, celery, and tomato paste. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice. Add in bay leaf.
- Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes.
- In a small bowl, mix together remaining 2 tablespoons cornstarch with about ¼ cup water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
- Remove bay leaf before serving.