Old-Time Southern Beef Stew with Tender Vegetables
A classic Southern comfort food featuring tender chunks of beef simmered in a rich, savory broth with carrots, potatoes, and celery. This traditional recipe builds deep flavors through slow cooking and finishes with a cornstarch-thickened gravy. Perfect for cold weather gatherings or Sunday family dinners, this hearty stew delivers the authentic taste of old-fashioned Southern cooking with simple, wholesome ingredients.
Ingredients
- 2 lbs stew beefchuck roast1:1Cut into 2-inch chunks
5
- 2 tablespoons vegetable oil
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, peeled
- 3 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 dash ground cloves allspice
- 3 large carrots, sliced
- 4 red potatoes, quartered
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Instructions
- 1
Brown meat in hot oil
- 2
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice
- 3
Cover and simmer for 1 1/2 hours
- 4
Remove bay leaves and garlic clove
- 5
Add carrots, potatoes, and celery
- 6
Cover and cook 30 to 40 minutes longer
- 7
Remove 2 cups hot liquid
- 8
Combine 1/4 cup water and cornstarch until smooth in a separate bowl
- 9
Mix cornstarch mixture with hot liquid and return to pot
- 10
Stir and cook until bubbly
Tips
Cut beef into uniform pieces for even cooking and browning.
Don't skip browning the meat as it creates essential flavor depth.
Make cornstarch slurry smooth to prevent lumps in the gravy.
Good to Know
Refrigerate up to 3 days in covered container.
Can be made 1 day ahead and reheated gently.
Serve hot in bowls with crusty bread or cornbread.
Common Mistakes
Don't boil vigorously or meat will become tough
Remove bay leaves before serving to avoid choking hazard
Substitutions
FAQ
Can I use a slow cooker for this recipe?
Yes, brown the meat first, then transfer to slow cooker with remaining ingredients except cornstarch. Cook on low 6-8 hours, then thicken with cornstarch slurry.
What if I don't have Worcestershire sauce?
Substitute with 1 teaspoon soy sauce mixed with 1/2 teaspoon vinegar, or use beef bouillon for extra umami flavor.
How long will leftovers keep?
Store covered in refrigerator up to 3 days or freeze up to 3 months. Reheat gently on stovetop, adding water if needed.