Old Fashioned Beef Stew

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This old fashioned beef stew is pure comfort in a bowl with tender beef, hearty vegetables and all the right herbs and spices – it’s the best!

We love fall for many reasons, not the least of which is the reappearance of all our favorite seasonal comfort foods in the grocery store. When you need something tasty, hearty and comforting to restore your body and soul, this stew is the place to be. This delicious stew can be the perfect addition to a hard day at work, or the perfect companion for books and couch blankets. Just the aroma will fill you with anticipation!

You’ll start by prepping the beef and browning it in a pan. Then you’ll add garlic for flavor. Next, you’ll add the broth and vegetables, along with your herbs and bring it all to a boil. Then, simmer the stew for 90 minutes to bring out all the flavors. Finally, you’ll add a slurry to thicken the stew. This is an easy recipe full of herbs and hearty texture. you will like it!

Pro tip: Serve these with our famous recipe for the best homemade dinner rolls ever!

  • What kind of meat is best for stewing?

    We recommend the simple stew. Most grocery stores offer stews already cut up near the butcher. Stews are usually just diced roasts. You can also choose to cut it yourself, or opt for a leaner cut such as round dices. These work too – basically any meat that can be used as a stew will do, including chuck roasts, bottoms, tops, and briskets.

  • Which potatoes are best for soups or stews?

    Red and Yukon Gold potatoes hold up better in stews than Russet potatoes. Russet potatoes can become grainy because they are more starchy. Yukon gold and red potatoes are also good since they don’t need to be peeled.

  • Where can I find pearl onions?

    Pearl onions are in season, but you can always find them in the freezer section of your local grocery store. They have a nice flavor, a mild flavor, and can be added to this stew whole since the skin has been removed. If you can’t find these little gems, a regular chopped white onion will work too.

  • What is mud?

    A slurry is a mixture made of liquid and cornstarch used to thicken soups and stews. They are most commonly prepared by stirring water, beef broth, or other liquid with cornstarch before adding it to soups, stews, or dishes that need to be thickened. Like a roux used to thicken a gravy or soup, it is made into a slurry and then gradually added to the dish. The reason you don’t want to add cornstarch directly to a dish or pot is because it doesn’t mix properly and can form clumps. The water or liquid gradually introduces the cornstarch into the liquid, enough for it to bind before it clumps.

cornstarch slurry in bowl

Pour the cornstarch slurry into the saucepan to thicken

Slow Cooker Instructions

Follow steps 1 and 2 to brown the beef and preliminarily cook the garlic and tomato sauce. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow Step 5 to create the cornstarch slurry. Add to saucepan and cook for another 30 minutes, until thickened.

Aerial view of a ladle of goulash above a pot.

Here are some other amazing soup and chili recipes for extra comfort in a bowl.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Old Fashioned Goulash.

This old fashioned beef stew is pure comfort in a bowl with tender beef, hearty vegetables and all the right herbs and spices – it’s the best!

Preparation time 20 minute

cooking time 1 Hour 30 minute

total time 1 Hour 50 minute

raw material

  • 2 pound Beef Stew (Cubed Chuck Roast)
  • 4 tablespoon corn starch Divided into
  • 1 teaspoon Salt
  • 2 tablespoon olive oil
  • 1/4 teaspoon Black pepper
  • 2 clove minced garlic
  • 2 tablespoon ketchup
  • 4 cup beef soup
  • 1/4 cup Worcestershire sauce
  • 1 1/2 pound red potatoes cut into bite sized pieces
  • 10 ounce pearl onion
  • 4 radish peeled and sliced
  • 4 Celery Ribs slice
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon chili
  • 1/4 teaspoon five spice powder
  • 1/4 cup cold water

instruct

  • Sprinkle the beef stew with 2 tablespoons cornstarch and season with salt and pepper. Heat olive oil in a large pot over medium-high heat.Add beef stew and cook until browned on all sides, about 5 minutes

  • Add minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.

  • Pour in the beef broth and Worcestershire sauce and deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

  • Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.

  • In a small bowl, combine remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until the stew thickens.

  • Season with more salt and pepper. Serve hot.

notes

Slow Cooker Instructions

Follow steps 1 and 2 to brown the beef and preliminarily cook the garlic and tomato sauce. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow Step 5 to create the cornstarch slurry. Add to saucepan and cook for another 30 minutes, until thickened.

Calories: 316kcal | carbohydrate: 27G | protein: 29G | fat: 9G | Saturated fat: 2G | cholesterol: 70mg | sodium: 970mg | Potassium: 1149mg | fiber: 3G | sugar: 6G | Vitamin A: 5315unit | Vitamin C: 14.6mg | calcium: 79mg | iron: 4.1mg