Ingredients
Scale
- 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
Instructions
- Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper.
- Heat olive oil in a large pot over medium-high heat. Add the beef and sear for 5 minutes, stirring frequently.
- Stir in garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- Pour in beef broth and Worcestershire sauce to deglaze the pan. Add potatoes, onions, carrots, celery, sugar, basil, oregano, parsley, paprika, and allspice. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 90-120 minutes, stirring occasionally.
- Mix remaining cornstarch with cold water. Slowly pour into the stew, stirring constantly. Cook until thickened.
- Taste and adjust seasoning. Serve hot.
Notes
- For tender beef, simmer the stew for at least 90 minutes.
- Thicken the stew with a cornstarch slurry if needed.
- Add vegetables at the same time as the broth.
- This recipe does not require wine.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg