Go Back
–+ servings
Old Fashioned Beef Stew
Merry

Old Fashioned Beef Stew for Cold Nights: A Hearty Winter Classic

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 -8 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Beef: Toss the beef cubes with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Tried this recipe?

Let us know how it was!