There’s something undeniably comforting about a steaming bowl of old-fashioned beef stew. The rich, savory aroma fills the kitchen, making it feel like home. This dish is the ultimate comfort food, loaded with tender chunks of beef, hearty vegetables, and a perfectly seasoned, thick broth. Whether you’re making it for a cozy family dinner or preparing a batch for meal prep, this beef stew never disappoints.

I grew up watching my grandmother make this stew, and every spoonful brings back warm memories of her bustling kitchen. She always emphasized the importance of patience—letting the stew simmer low and slow so the flavors could fully develop. And she was right. A good beef stew isn’t rushed; it’s built layer by layer, creating deep, rich flavors that taste even better the next day.

This recipe is simple enough for beginner cooks but has all the depth and richness of a gourmet meal. It features a two-step cornstarch method to ensure the perfect thickness, while the combination of Worcestershire sauce, paprika, and allspice brings a deep, savory warmth to every bite. The addition of pearl onions adds a slight sweetness that balances the bold flavors beautifully.

If you’ve ever struggled with stew that’s too thin, too bland, or tough meat that refuses to soften, don’t worry. This guide will walk you through every step with pro tips to guarantee success. Whether you’re serving it with crusty bread or buttery mashed potatoes, this beef stew is bound to become a staple in your kitchen.

Why You’ll Love This Old Fashioned Beef Stew Recipe

This old-fashioned beef stew is the ultimate one-pot meal, packed with nutrients, flavor, and heartiness. Here’s why this recipe deserves a spot in your weekly meal rotation:

Rich and Hearty: The slow-simmered beef turns melt-in-your-mouth tender, while the broth thickens into a flavorful, silky sauce that coats every bite.
Deep, Complex Flavors: A blend of allspice, Worcestershire sauce, and paprika creates layers of savory goodness that develop as the stew simmers.
Perfectly Thickened Broth: The two-step cornstarch method ensures the stew has the ideal consistency—thick enough to coat a spoon but still spoonable and luscious.
Nutritious and Satisfying: Packed with protein, fiber, and essential vitamins, this stew is as nourishing as it is delicious.
Make-Ahead Friendly: This stew tastes even better the next day, making it perfect for meal prep or freezing for later.
Easy to Customize: Swap out vegetables, adjust the seasoning, or add your favorite herbs to make it your own.

Health Benefits of Beef Stew

Beyond being incredibly delicious, this old-fashioned beef stew is also packed with nutrients that make it a healthy and satisfying meal.

High in Protein: The beef in this stew provides a rich source of protein, which is essential for muscle repair, immune function, and overall energy levels.
Loaded with Vitamins and Minerals: Carrots, potatoes, and celery contribute vitamins A, C, and K, as well as essential minerals like potassium and magnesium.
Gut-Healthy Bone Broth: Using high-quality beef broth or homemade stock provides collagen, which supports joint and gut health.
Fiber-Rich Vegetables: The potatoes, carrots, and celery offer fiber, which aids digestion and helps keep you full longer.
Balanced Macros: With a good balance of protein, healthy fats, and complex carbohydrates, this stew keeps blood sugar levels steady and provides long-lasting energy.

This stew is not just about comfort—it’s a wholesome, well-rounded meal that nourishes the body while satisfying the taste buds.

Preparation Time, Servings, and Nutritional Information

Total Time: 2.5 hours (includes simmering)
Active Prep Time: 20 minutes
Cooking Time: 2 hours
Servings: 6-8

Estimated Nutrition Per Serving

Calories: 420
Protein: 35g
Carbohydrates: 35g
Fat: 15g
Fiber: 6g
Iron: 20% Daily Value

Ingredients List

Main Ingredients

2 lbs beef stew meat (cubed chuck roast)
4 tbsp cornstarch (used in two stages)
1 tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
¼ cup Worcestershire sauce
1½ lbs red potatoes, cut into bite-sized chunks
10 oz pearl onions (or substitute chopped white/yellow onion)
4 medium carrots, sliced
4 celery ribs, sliced
1 tsp granulated sugar

Seasonings and Herbs

½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
½ tsp paprika
¼ tsp ground allspice

Thickening Slurry

¼ cup cold water
2 tbsp cornstarch

Step-By-Step Cooking Instructions

1. Coat and Sear the Beef

In a bowl, toss the beef with 2 tbsp cornstarch, salt, and black pepper until evenly coated. This helps create a beautiful crust and locks in juices.
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in a single layer and sear for 4-5 minutes per side until browned. Do this in batches if necessary to avoid overcrowding.

2. Build the Flavor Base

Reduce heat to medium and add garlic and tomato paste, stirring constantly for 1-2 minutes to release their aroma.

3. Deglaze and Simmer

Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot—this is where the flavor builds!
Add the potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice.
Bring everything to a gentle boil, then reduce heat to low, cover, and simmer for 90-120 minutes, stirring occasionally.

4. Thicken the Stew

In a small bowl, whisk together ¼ cup cold water and remaining 2 tbsp cornstarch to make a slurry.
Slowly stir the slurry into the stew and let it cook for another 10 minutes until thickened.

5. Final Adjustments and Serve

Taste and adjust seasoning as needed. If the stew is too thick, add a splash of broth.
Remove from heat and let sit for 5 minutes before serving.

How to Serve

With Crusty Bread: Perfect for soaking up the rich broth.
Over Mashed Potatoes: For an ultra-cozy meal.
With Rice or Egg Noodles: A heartier option for extra carbs.

Pairing Suggestions

Side Dishes: Roasted Brussels sprouts, sautéed green beans, or a simple side salad.
Beverages: A warm cup of herbal tea or a fresh citrus drink pairs wonderfully.

Storage, Freezing & Reheating Instructions

Refrigeration: Store in an airtight container for 3-4 days.
Freezing: Freeze in portions for up to 3 months.
Reheating: Warm over medium heat, adding broth if needed.

Common Mistakes to Avoid

Making a rich, flavorful beef stew might seem straightforward, but a few common mistakes can lead to tough meat, bland broth, or a watery consistency. Avoid these pitfalls to ensure your Old Fashioned Beef Stew turns out perfect every time.

One of the biggest mistakes is skipping the sear. Browning the beef before simmering is crucial for developing deep flavors. If you add the beef directly to the broth without searing, you miss out on the rich, caramelized notes that take this stew to the next level. To get a good sear, make sure your pan is hot, don’t overcrowd the meat, and let each piece develop a brown crust before flipping.

Another common mistake is using the wrong cut of meat. Lean cuts like sirloin dry out and become tough after long cooking. Instead, use well-marbled cuts like chuck roast, which break down into tender, juicy bites during slow simmering.

Many people add vegetables too early. Potatoes, carrots, and celery should be added at the right time to avoid overcooking. If they go in too soon, they’ll become mushy and lose their texture. To keep them firm yet tender, add them after the first 30 minutes of simmering.

Some cooks make the mistake of not thickening the broth properly. If you don’t use a thickener like cornstarch or flour, the broth may end up too watery. The key is to use a cornstarch slurry at the end of cooking, stirring it in gradually while the stew simmers. This ensures an even, glossy thickness without lumps.

Lastly, rushing the cooking process leads to tough meat and weak flavors. The magic of beef stew comes from slow cooking, which allows the collagen in the meat to break down, creating that melt-in-your-mouth texture. Simmering for at least 90 minutes, or even longer, will result in a stew with deep, well-developed flavors.

Pro Tips

To make the best old-fashioned beef stew, follow these expert tips to enhance flavor, texture, and overall quality.

Choose the right meat for a rich and tender stew. Chuck roast is the best choice because of its marbling and ability to break down into juicy, flavorful bites. Other good options include brisket or bottom round, but avoid leaner cuts like top sirloin, which can become dry and chewy.

Use homemade or high-quality beef broth to deepen the flavors of your stew. Store-bought broths can sometimes be overly salty or lack depth, so consider making your own or using a low-sodium version and adjusting the seasoning yourself.

Layer your seasoning throughout the cooking process. Instead of adding all your salt, pepper, and spices at once, build flavor in stages. Season the meat before searing, add another layer when deglazing with broth, and make final adjustments before serving. This method ensures a well-balanced and flavorful stew.

For a richer broth, add umami boosters like Worcestershire sauce, tomato paste, or even a splash of soy sauce. These ingredients add depth and complexity, making your stew taste like it simmered all day.

Don’t forget to skim the fat off the top of the stew. As the stew simmers, excess fat from the beef will rise to the surface. Use a spoon to skim it off, or if you have time, let the stew cool and remove the solidified fat before reheating. This helps keep the broth flavorful but not greasy.

Make it ahead for better flavor. Beef stew tastes even better the next day as the flavors meld together. If possible, prepare it a day in advance and reheat gently for an even more delicious meal.

Adjust the consistency based on your preference. If the broth is too thick, add a little more beef broth to loosen it. If it’s too thin, let it simmer uncovered for 10-15 minutes or add an extra cornstarch slurry.

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker?
Yes! To make this in a slow cooker, sear the beef first to build flavor, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add the cornstarch slurry in the last 30 minutes to thicken the broth.

What’s the best way to make the stew thicker?
The best way to thicken the broth is to use a cornstarch slurry. Mix 2 tablespoons of cornstarch with ¼ cup of cold water, then stir it into the stew and let it simmer for a few minutes until thickened. Alternatively, you can mash some of the potatoes into the broth to naturally thicken it.

Can I use a different cut of beef?
Chuck roast is the best cut, but if you can’t find it, brisket or bottom round will also work. Avoid lean cuts like sirloin, as they don’t break down well during slow cooking.

How do I prevent my vegetables from getting too soft?
Add your vegetables after the stew has been simmering for 30 minutes. This gives the beef time to start tenderizing without overcooking the vegetables. If using a slow cooker, add them in the last 2 hours of cooking.

Can I freeze beef stew?
Absolutely! Beef stew freezes well. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over medium heat, adding a little broth if needed.

Why does my beef turn out tough?
Tough beef is usually a result of not cooking long enough. Chuck roast needs at least 90 minutes of slow simmering to break down properly. If your meat is still tough, let it cook for another 30 minutes until it becomes tender.

Conclusion & Call to Action

Old-fashioned beef stew is the definition of comfort food—rich, hearty, and packed with deep, satisfying flavors. There’s something special about a dish that takes time to develop, filling your home with the comforting aroma of slow-simmered goodness. Whether you’re making this for a family dinner, meal prepping for the week, or freezing some for later, this stew never disappoints.

The key to success lies in choosing the right cut of beef, searing it properly, and letting it simmer low and slow. By following the pro tips and avoiding common mistakes, you’ll achieve a perfectly thick, flavorful broth and melt-in-your-mouth tender meat. The beauty of this recipe is its versatility—you can customize it with different vegetables, seasonings, or even a splash of coconut milk for a creamy twist.

Now that you have all the tools to create the perfect beef stew, it’s time to get cooking! Gather your ingredients, grab your favorite pot, and let this stew work its magic on your stovetop. When you try this recipe, I’d love to hear about it! Leave a comment below and share your experience. If you take a picture, tag me on social media—I love seeing your delicious creations!

If you enjoyed this recipe, don’t forget to bookmark it for later and share it with friends and family. Cozy, homemade comfort food is meant to be shared, and this beef stew is the perfect way to bring people together. Happy cooking!