Description
A classic, slow-simmered beef stew with tender chunks of beef, hearty vegetables, and a rich, savory broth. Perfect for a cozy dinner!
Ingredients
Scale
- 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, 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
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp paprika
- ¼ tsp ground allspice
- ¼ cup cold water (for cornstarch slurry)
Instructions
- Coat beef with 2 tbsp cornstarch, salt, and black pepper.
- Sear beef in olive oil over medium-high heat for 5 minutes.
- Add garlic and tomato paste, cook for 1-2 minutes.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping up browned bits.
- Add potatoes, onions, carrots, celery, sugar, and spices.
- Bring to a boil, then cover and simmer for 90-120 minutes.
- Mix 2 tbsp cornstarch with ¼ cup cold water for a slurry.
- Stir the slurry into the stew and cook for 10 minutes to thicken.
- Taste and adjust seasonings before serving.
Notes
- For extra tenderness, let the stew simmer longer.
- Adjust the broth’s thickness by adding more or less slurry.
- Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American