Description
Hearty old fashioned beef stew brings comfort and warmth from classic American kitchens, simmering with tender beef chunks and rich, robust flavors. Rustic ingredients and slow-cooking techniques promise a satisfying meal that connects you directly to traditional home cooking.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) beef stew meat (cubed chuck roast)
Vegetables and Aromatics:
- 1.5 lbs (680 grams) red potatoes, cut into bite-sized chunks
- 10 ounces (283 grams) pearl onions
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 2 cloves garlic, minced
Seasonings and Liquid Ingredients:
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 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 by coating it with half the cornstarch, salt, and pepper to create a flavorful crust during cooking.
- Heat olive oil in a pot over medium-high heat and sear the beef in batches, ensuring each piece develops a rich brown exterior for maximum flavor intensity.
- Introduce minced garlic and tomato paste to the browned meat, stirring constantly for 2-3 minutes to release aromatic compounds and deepen the stew’s color.
- Deglaze the pot with beef broth and Worcestershire sauce, carefully scraping up the caramelized bits from the bottom to incorporate intense flavor.
- Add potatoes, pearl onions, carrots, and celery to the liquid. Sprinkle in sugar, basil, oregano, parsley, paprika, and allspice, mixing thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 90-120 minutes at 325°F, occasionally stirring to prevent sticking and ensure even cooking.
- Create a cornstarch slurry with cold water, then gradually incorporate it into the stew to transform the liquid into a luxurious, velvety sauce.
- Perform a final seasoning check, adjusting salt and pepper to perfect the flavor profile of the hearty stew.
Notes
- Choose chuck roast or beef stew meat with good marbling for maximum tenderness and rich flavor during slow cooking.
- Pat meat dry before searing to ensure a deep golden-brown crust that locks in juices and develops complex flavor profiles.
- Maintain a gentle simmer to break down tough muscle fibers, creating meltingly tender beef without toughening the meat.
- Swap root vegetables like parsnips or turnips for added depth, or include seasonal produce to customize the stew’s character.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 375
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 90 mg