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Fashioned Beef Stew Recipe

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4.3 from 57 reviews

This classic Fashioned Beef Stew is a hearty and comforting dish featuring tender cubed chuck roast simmered with red potatoes, pearl onions, carrots, and celery in a rich, flavorful broth thickened with cornstarch. Perfect for a cozy family dinner, the stew is seasoned with a blend of herbs and spices, enhanced by Worcestershire sauce and tomato paste for depth of flavor.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 2 pounds beef stew meat (cubed chuck roast)
  • 4 tablespoons cornstarch (divided)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking Base

  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste

Liquids

  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce

Vegetables and Herbs

  • 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

Thickening Agent

  • 1/4 cup cold water

Instructions

  1. Prepare the Beef: Dust 2 pounds of beef stew meat with 2 tablespoons of cornstarch. Season the beef evenly with 1 teaspoon salt and 1/4 teaspoon black pepper to enhance flavor and aid in browning.
  2. Sear the Meat: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear it for about 5 minutes, browning all sides while stirring frequently. This step locks in juices and builds flavor.
  3. Add Aromatics: Stir in 2 cloves of minced garlic and 2 tablespoons of tomato paste. Cook for 1 to 2 minutes until fragrant to deepen the stew’s flavor base.
  4. Deglaze the Pot: Pour in 4 cups of beef broth and 1/4 cup Worcestershire sauce to deglaze the pan. Scrape up any browned bits stuck to the bottom, as they add rich flavor. Then add red potatoes, pearl onions, sliced carrots, and sliced celery to the pot.
  5. Season the Stew: Sprinkle in 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon ground allspice. Stir everything together to evenly distribute the spices.
  6. Simmer: Bring the stew to a boil over high heat, then reduce to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through.
  7. Thicken the Stew: In a small bowl, dissolve the remaining 2 tablespoons of cornstarch in 1/4 cup cold water. Slowly pour this mixture into the stew while stirring constantly. Cook on low heat for a few more minutes until the stew thickens to your desired consistency.
  8. Adjust Seasoning and Serve: Taste the stew and add more salt and pepper as needed. Serve hot, enjoying the rich flavors and tender ingredients.

Notes

  • For a thicker stew, you can add a bit more cornstarch slurry, but add gradually to avoid over-thickening.
  • Using pearl onions adds a mild sweetness, but you can substitute with chopped yellow onions if unavailable.
  • Skipping the sugar is possible if you prefer a less sweet stew, but it helps balance the acidity from tomato paste and Worcestershire sauce.
  • The stew can be made ahead and tastes even better the next day after flavors meld.
  • Leftovers store well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/fashioned-beef-stew-recipe/