Ah, now we’re diving into true comfort food territory—Grandma’s beef stew! Rich, hearty, and full of tender meat and veggies, this is the kind of dish that warms both belly and soul. 🍲
Here’s a classic recipe that tastes like it’s been simmering all day (even if we speed it up a bit).
Grandma’s Beef Stew
Serves 4–6
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- Salt and pepper, to taste
- 3 tbsp all-purpose flour
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional, adds depth)
- 3 large carrots, sliced into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 1 cup frozen peas (optional, added at the end)
- Fresh parsley, chopped, for garnish
Instructions
- Brown the beef:
- Season beef cubes with salt and pepper, then toss lightly in flour.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown beef on all sides in batches, then remove and set aside.
- Cook the aromatics:
- In the same pot, sauté onions until translucent, then add garlic for 1 minute.
- Stir in tomato paste and cook 1–2 minutes to deepen the flavor.
- Deglaze and simmer:
- Add red wine (if using) and scrape up browned bits from the bottom of the pot.
- Return beef to the pot. Add beef broth, carrots, potatoes, celery, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat and simmer, covered, for 1.5–2 hours, or until beef is fork-tender.
- Finish the stew:
- Remove bay leaves.
- Stir in frozen peas (if using) and simmer 5 more minutes.
- Adjust salt and pepper to taste.
- Serve:
- Ladle stew into bowls, garnish with fresh parsley.
- Serve with crusty bread or over buttered noodles for ultimate comfort.
✅ Pro tips:
- For extra richness, add a splash of Worcestershire sauce or soy sauce while simmering.
- If you like a thicker stew, mash a few potatoes in the pot or make a slurry with 1 tbsp flour + 2 tbsp cold water and stir in at the end.
- Slow cooker version: Brown beef and aromatics, then combine everything in the slow cooker for 6–8 hours on low.
If you want, I can make a “secret grandma trick” version that gives the stew ultra-deep flavor with caramelized veggies and balsamic glaze—takes it from good to unforgettable.
Do you want me to do that?
