Can I use a different cut of beef for this stew?

Absolutely! While chuck roast is ideal for beef stew because it becomes tender as it cooks, you can also use other cuts like brisket, round, or stew meat from the butcher. Just make sure to simmer it long enough to get that tender texture we all love!

Can I make this recipe in a slow cooker?

Yes! If you’d prefer to use a slow cooker, you can easily adapt this recipe. Brown the beef and sauté the garlic and tomato paste, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4 hours. The slow cooker does a great job of tenderizing the beef, and you’ll have a delicious, hands-off dinner.

Can I freeze leftover beef stew?

Yes! Beef stew freezes really well. After cooking, let it cool completely and store it in an airtight container or freezer bag. It can be kept in the freezer for up to 3 months. When you're ready to eat, simply thaw in the refrigerator overnight and reheat on the stove over low heat until warmed through.

How can I make the stew thicker?

If you'd like a thicker stew, you can either add more cornstarch (as outlined in the recipe) or mash some of the potatoes and vegetables right in the pot. This will give the stew a heartier texture without losing any flavor.

Old Fashioned Beef Stew Easy Recipe for Cozy Nights

Description

A classic, hearty stew with melt-in-your-mouth beef, tender vegetables, and a savory broth. Perfect for chilly days and family gatherings.

Ingredients

Scale

2 pounds beef stew meat (cubed chuck roast is ideal)
4 tablespoons cornstarch
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 (for mixing with cornstarch)

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Instructions

Dust beef stew meat with 2 tablespoons cornstarch. Season with salt and pepper.
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add beef and brown on all sides (about 5 minutes).
Stir in minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze pot with 4 cups beef broth and 1/4 cup Worcestershire sauce. Scrape up browned bits from the bottom.
Add diced potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
Bring stew to a boil, reduce to low heat, cover, and simmer for 90 to 120 minutes. Stir occasionally for tender beef.
Mix remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir into stew and cook for 3-5 minutes until thickened.
Taste and adjust seasoning with salt and pepper.
Serve hot with crusty bread for dipping. Enjoy!

Notes

This stew tastes even better the next day, making it perfect for meal prep. Customize with your favorite vegetables or add a little spice with red pepper flakes.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 900mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg