Old Fashioned Beef Stew

There’s something about a pot of beef stew simmering on the stove that makes a house feel like home. The smell alone brings back memories of Sunday dinners at my mom’s table and those chilly Portland evenings when nothing else will do. But here’s the thing – good beef stew takes time, and weeknight dinners don’t always allow for that.

That’s why I’ve learned to embrace the slow cooker for this recipe. I can get everything prepped in the morning while I’m making breakfast, toss it all in the pot, and come home to dinner that tastes like it took all day. The beef gets tender, the vegetables hold their shape, and my family thinks I’m some kind of dinner wizard.

Want it more traditional? Cook it low and slow on the stovetop. Need it faster? The slow cooker has your back. Either way, you’re getting a bowl of comfort that’ll stick to your ribs.

Ingredient Substitutions

• Beef stew meat: Chuck roast is ideal for this recipe since it becomes tender during slow cooking. You can substitute with other tough cuts like bottom round or short ribs, but avoid lean cuts like sirloin as they’ll turn out dry and chewy.
• Pearl onions: If pearl onions aren’t available, use 2 medium yellow onions cut into chunks. They’ll cook down more than pearl onions but still add great flavor to your stew.
• Red potatoes: Yukon Gold or even russet potatoes work well here. Just keep in mind that russets will break down more, which can actually help thicken your stew naturally.
• Cornstarch: You can swap cornstarch with all-purpose flour – use 6 tablespoons mixed with cold water instead of 4 tablespoons cornstarch. The stew will thicken just as well.
• Dried herbs: Fresh herbs work great too! Use about 3 times the amount of fresh herbs as dried – so 1 1/2 teaspoons each of fresh basil, oregano, and parsley.
• Beef broth: Chicken broth can work in a pinch, though you’ll lose some of that rich beef flavor. You could also use vegetable broth with an extra tablespoon of Worcestershire sauce to boost the savory taste.

Storing Directions

Refrigerate: This hearty beef stew actually tastes even better the next day after all those flavors have had time to meld together. Store it in the fridge in a covered container for up to 4 days. I always make a big batch on Sunday knowing we’ll be enjoying leftovers all week long.

Freeze: Beef stew is one of those perfect freezer meals that saves you on busy nights. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can just grab what I need for a quick dinner.

Reheat: Warm up your stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re reheating from frozen, let it thaw overnight in the fridge first. You might need to add a splash of beef broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 170-190 g
• Fat: 80-90 g
• Carbohydrates: 170-190 g

Ingredients

For the beef and stew base:

• 2 lb cubed beef chuck
• 2 tbsp cornstarch
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/4 cup worcestershire sauce

For the vegetables & seasoning:

• 1 1/2 lb red potatoes, diced
• 10 oz pearl onions
• 4 medium carrots, sliced
• 4 ribs celery, cut in slices
• 1 tsp granulated sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/4 tsp ground allspice

For thickening:

• 2 tbsp cornstarch
• 1/4 cup cold water

Step 1: Season and Coat the Beef

• 2 lb cubed beef chuck
• 2 tbsp cornstarch
• 1 tsp salt
• 1/4 tsp black pepper

Combine the cubed beef chuck with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon black pepper.

Toss until all pieces are thoroughly coated.

This will help the meat sear better and begin to thicken the stew later.

Step 2: Brown the Beef

• 2 tbsp olive oil
• seasoned beef from Step 1

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.

Add the coated beef from Step 1 and sear for about 5 minutes, stirring frequently, until all sides are nicely browned.

This adds depth of flavor to the stew.

Step 3: Build Flavor Base

• 2 garlic cloves, minced
• 2 tbsp tomato paste
• browned beef from Step 2

Add the minced garlic and tomato paste to the pot with the browned beef.

Cook while stirring for 1-2 minutes, until the garlic becomes fragrant and the tomato paste starts to darken slightly.

This step really brings all the flavors together.

Step 4: Add Liquids, Vegetables, and Seasonings

• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1 1/2 lb red potatoes, diced
• 10 oz pearl onions
• 4 medium carrots, sliced
• 4 ribs celery, cut in slices
• 1 tsp granulated sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/4 tsp ground allspice
• aromatic base with beef from Step 3

Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and loosen any caramelized bits.

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

Sprinkle in the granulated sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice.

Stir well to combine everything evenly.

Step 5: Simmer the Stew

• combined stew with vegetables and beef from Step 4

Bring the stew to a boil over high heat, then reduce the heat to low.

Cover the pot and let it simmer gently for 90 to 120 minutes, stirring occasionally.

The beef will become tender and the flavors will deepen.

I always take a moment to check halfway through and give everything a good stir to prevent sticking.

Step 6: Thicken the Stew

• 2 tbsp cornstarch
• 1/4 cup cold water
• simmered stew from Step 5

In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water, stirring until completely dissolved.

Gradually pour this slurry into the simmering stew while stirring constantly.

Let the stew cook uncovered on low heat for a few more minutes until it thickens to your desired consistency.

Step 7: Taste, Adjust, and Serve

Taste the stew and adjust the seasoning with more salt or pepper if needed.

Serve hot in bowls, ideally with crusty bread on the side.

For extra richness, I like to sprinkle a little fresh parsley on top right before serving.

Rustic Old Fashioned Beef Stew

Delicious Rustic Old Fashioned Beef Stew recipe with step-by-step instructions.

5 from 3 votes

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Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the beef and stew base:

• 2 lb cubed beef chuck
• 2 tbsp cornstarch
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce

For the vegetables & seasoning:

• 1 1/2 lb red potatoes, diced
• 10 oz pearl onions
• 4 medium carrots, sliced
• 4 ribs celery, cut in slices
• 1 tsp granulated sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/4 tsp ground allspice

For thickening:

• 2 tbsp cornstarch
• 1/4 cup cold water

Instructions

 

• Combine the cubed beef chuck with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss until all pieces are thoroughly coated. This will help the meat sear better and begin to thicken the stew later.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef from Step 1 and sear for about 5 minutes, stirring frequently, until all sides are nicely browned. This adds depth of flavor to the stew.
• Add the minced garlic and tomato paste to the pot with the browned beef. Cook while stirring for 1-2 minutes, until the garlic becomes fragrant and the tomato paste starts to darken slightly. This step really brings all the flavors together.
• Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and loosen any caramelized bits. Add the diced red potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the granulated sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice. Stir well to combine everything evenly.
• Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes, stirring occasionally. The beef will become tender and the flavors will deepen. I always take a moment to check halfway through and give everything a good stir to prevent sticking.
• In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water, stirring until completely dissolved. Gradually pour this slurry into the simmering stew while stirring constantly. Let the stew cook uncovered on low heat for a few more minutes until it thickens to your desired consistency.
• Taste the stew and adjust the seasoning with more salt or pepper if needed. Serve hot in bowls, ideally with crusty bread on the side. For extra richness, I like to sprinkle a little fresh parsley on top right before serving.