Description
Warm up your cold evenings with this Old Fashioned Beef Stew for Cold Nights. Packed with tender chunks of beef, hearty vegetables, and a savory, aromatic broth, this timeless recipe is comfort food at its best. Perfect for family dinners or a cozy meal for one, this stew brings the taste of home to your table, keeping you warm even on the chilliest nights.
Ingredients
- 2 pounds beef stew meat, cubed chuck roast
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 10 ounces pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1/4 cup cold water
Instructions
- Prepare the Beef: Toss the beef cubes with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the beef in batches, browning each piece on all sides. Remove the browned beef and set it aside.
- Sauté the Aromatics: In the same pot, add minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly caramelized.
- Build the Broth: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Stir in the sugar, basil, oregano, parsley, paprika, and allspice.
- Add the Vegetables: Return the browned beef to the pot. Add the potatoes, pearl onions, carrots, and celery. Stir to combine, ensuring everything is submerged in the broth.
- Simmer the Stew: Cover the pot and reduce the heat to low. Let the stew simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
- Thicken the Broth: Mix the remaining 2 tablespoons of cornstarch with cold water to form a slurry. Gradually stir it into the stew and cook for an additional 5 minutes, allowing the broth to thicken.
- Serve and Enjoy: Ladle the stew into bowls and serve hot. Pair with crusty bread or mashed potatoes for the ultimate comforting meal.
Notes
- Add Red Wine: Substitute 1 cup of beef broth with red wine for a richer flavor.
- Vegetable Variations: Feel free to include parsnips, green beans, or mushrooms for added variety.
- Make It Ahead: This stew tastes even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American