Old-Fashioned Beef Stew

Ingredients

• 2 lb beef stew meat, cubed
• 4 tbsp cornstarch, divided
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1½ lb red potatoes, bite-sized
• 10 oz pearl onions
• 4 carrots, sliced
• 4 celery ribs, sliced
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/4 tsp allspice
• 1/4 cup cold water

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the beef stew meat dry with paper towels and cut any oversized pieces into similar bite-sized chunks. Dry surfaces brown better, while consistent pieces help the meat and vegetables finish at the same time.
2. Step 2.Place the beef in a bowl and toss it with 2 tablespoons of cornstarch, salt, and black pepper until lightly coated. Do not use all the cornstarch now because the remaining portion will be mixed with cold water later to thicken the finished stew.
3. Step 3.Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, leaving space around the pieces, and turn them so several sides develop a deep brown crust. Transfer browned beef to a plate and avoid rushing this step because the browned bits build the stew's flavor.
4. Step 4.Reduce the heat to medium and add the minced garlic and tomato paste to the pot. Stir constantly for about 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly. Scrape the bottom gently so the browned beef residue begins to loosen.
5. Step 5.Pour in the beef broth and Worcestershire sauce, stirring firmly to deglaze the pot. Add the potatoes, pearl onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Return the browned beef and any juices from the plate to the pot.
6. Step 6.Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Once only gentle bubbles remain, cover the pot and simmer for about 90 minutes, stirring occasionally. The goal is slow cooking that makes the beef tender without violently boiling it.
7. Step 7.Near the end of the simmering time, test a piece of beef and a potato with a fork. The beef should be tender enough to break apart easily and the vegetables should be soft but still hold their shape. If the beef is still firm, continue simmering in short increments rather than raising the heat dramatically.
8. Step 8.Mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water in a small bowl until completely smooth. Stir this slurry into the simmering stew gradually, then cook for several minutes until the broth thickens. Always mix cornstarch with cold liquid first to avoid lumps.
9. Step 9.Taste the stew carefully and adjust salt and black pepper as needed. If it tastes too concentrated, add a small amount of water or broth; if it is thinner than you prefer, simmer uncovered for a few more minutes so excess liquid evaporates naturally.
10. Step 10.Turn off the heat and let the stew rest for about 5 minutes before serving. Ladle it into bowls with plenty of beef, vegetables, and thickened broth. Cool leftovers promptly and refrigerate them in a covered container rather than leaving the whole pot at room temperature.