Description
Classic stovetop beef stew with seared chuck, potatoes, carrots, celery, and pearl onions in a rich, silky gravy. Simple steps, timeless comfort.
Ingredients
Scale
- 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, bite-size 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
- Dust beef with 2 tablespoons cornstarch; season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high; sear beef ~5 minutes, turning to brown all sides.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
- Deglaze with beef broth and Worcestershire, scraping up browned bits.
- Add potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice; stir to combine.
- Bring to a boil, then reduce to low; cover and simmer 90–120 minutes, stirring occasionally, until beef is tender.
- Whisk remaining 2 tablespoons cornstarch with cold water; stir into stew and simmer a few minutes until thickened and glossy.
- Taste and adjust salt and pepper; serve hot.
Notes
- Use well-marbled chuck for the most tender results.
- Waxy potatoes (red or Yukon Gold) hold shape best.
- For a deeper gravy, simmer uncovered the last 10–15 minutes to reduce.
- Roux option: swap the final slurry for a 1:1 butter/flour roux whisked with hot stew liquid, then returned to the pot.
- Make-ahead friendly—flavor improves on day two.
- Prep Time: 20 Minutes
- Cook Time: 1 hour 45 minutes to 2 hours 10 minutes
- Category: Comfort
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420Kcal
- Fat: 16g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
Keywords: Beef Stew