Why is my beef stew still tough after two hours?

Tough beef usually means the stew hasn’t simmered long enough or the heat was a little too high early on. Chuck roast needs gentle, steady heat so the collagen can fully break down. Lower the heat and keep simmering until the beef feels soft when pressed with a spoon.

Can I make Old Fashioned Beef Stew ahead of time?

Yes, this is one of those recipes that actually improves with time. As it rests, the flavors settle and the broth becomes more cohesive. Reheat it slowly over low heat so the beef stays tender and the vegetables don’t fall apart.

Why did my stew turn out too thin?

A thin stew usually means it needed either more simmering time or the cornstarch slurry wasn’t added at the right moment. The broth should already taste finished before thickening. If it’s still loose, let it simmer uncovered for a few minutes, then adjust carefully.

What’s the best cut of beef for classic beef stew?

Chuck roast is the best choice because it has enough fat and connective tissue to become tender during a long simmer. Leaner cuts cook faster but won’t give you the same soft texture or rich broth. That slow-cooked beef quality is what defines a good stew.

Ultimate Old Fashioned Beef Stew (Tender & Cozy)

Description

Old Fashioned Beef Stew with spoon-tender beef, hearty vegetables, and a rich, slow-simmered broth that thickens naturally. Built for comfort, consistency, and real home kitchens.

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 garlic, minced
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

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Instructions

Dust the beef with half of the cornstarch, salt, and black pepper.
Heat olive oil in a large Dutch oven and sear the beef until deeply browned on all sides.
Stir in the garlic and tomato paste and cook until fragrant and darkened slightly.
Deglaze the pot with beef broth and Worcestershire sauce, scraping up browned bits.
Add potatoes, pearl onions, carrots, celery, sugar, dried herbs, paprika, and allspice.
Bring to a gentle boil, then reduce heat and simmer until beef is tender.
Mix remaining cornstarch with cold water and stir into the stew to thicken.
Simmer briefly until the broth coats the spoon, then adjust seasoning and serve.

Notes

Chuck roast works best for tenderness and flavor.
Keep the simmer gentle to avoid tough beef.
The stew tastes even better the next day after resting.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 0
Sugar: 0
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 0
Cholesterol: 0