A Recipe for Homemade Beef Stew

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Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Makes 8 servings


2 pounds beef stew meat (cubed)

4 tbsp corn starch

1 tsp olive oil

1/4 tsp black pepper

2 tbsp tomato paste

2 cloves garlic

4 C beef broth

1/4 C Worcestershire sauce

1 1/2 pounds potatoes (cubed)

10 ounces pearl onions

4 C carrots

4 celery stalks (diced)

1 tsp sugar

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 C cold water


  1. Dust beef stew meat with two tablespoons cornstarch and season with salt and pepper. In a large pot over medium heat, heat olive oil. Add beef stew meat and sear until all sides are brown about 5 minutes.
  2. Add in minced garlic, tomato paste, and cook one to two minutes until fragrant.
  3. Pour in beef broth and Worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery and season with salt, pepper, sugar, parsley, oregano, basil, and black pepper.
  4. Bring to a boil over high heat, then reduce heat to low and simmer covered for 90 minutes, stirring occasionally.
  5. When vegetables are tender, stew is ready to eat.

From my table to your kitchen,

God bless and may God be the center of your world.

In addition to providing delicious recipes on her Faith and Food blog, Tina Rucker is a proud mom to her 18 year old son, happy wife to her husband Joel of six years, and the spearhead of the Five Loaves Food Pantry ministry in her local church, open twice a month. 

Tina has worked in the food industry for over 25 years, and has a heart and a passion to serve, feed, and provide for those in need.

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