This is one recipe that’s taken me a while to get used to, as I’ve never been a big stew or soup person but I’ve quickly fallen in love with this recipe.
Beef stew is a favorite of my husband’s when it gets cold and this is one recipe we have nearly every week if not every other week.
Hope you enjoy!
Beef Stew
Prep Time:20minutes mins
Cook Time:2hours hrs
Total Time:2hours hrs 20minutes mins
Servings:8 Servings
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 minced garlic
- 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
Directions
- Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, until all sides are browned, stirring frequently.
- Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the 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 to combine.
- Bring the stew to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.
- Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.
