Ingredients (serves 4–6)
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2 lbs beef stew meat (chuck roast or stew beef), cut into 1–1.5 inch cubes
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2–3 tablespoons vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 cups beef broth
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1 cup red wine (optional, or extra broth)
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3–4 medium carrots, cut into chunks
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3–4 medium potatoes, peeled and cubed
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2 stalks celery, chopped
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1–2 bay leaves
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Salt and pepper to taste
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2 tablespoons flour (optional, for thickening)
Instructions
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Brown the beef:
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown beef cubes in batches until nicely seared on all sides. Remove and set aside.
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Sauté vegetables:
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In the same pot, sauté onion and garlic until fragrant, 2–3 minutes.
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Add liquids and seasonings:
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Return beef to the pot.
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Add beef broth, wine (if using), thyme, rosemary, bay leaves, salt, and pepper.
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Bring to a boil, then reduce heat to low and simmer covered for 1–1.5 hours, stirring occasionally.
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Add vegetables:
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Add carrots, potatoes, and celery.
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Cover and simmer 30–40 minutes more, until vegetables and beef are tender.
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Optional thickening:
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If you like a thicker stew, mix 2 tablespoons flour with a little cold water to form a slurry and stir into the stew. Cook 5–10 minutes until thickened.
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Taste and adjust:
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Check seasoning and add more salt or pepper as needed. Remove bay leaves before serving.
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Serve:
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Enjoy hot with warm bread, over rice, or with mashed potatoes.
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Tips for Grandma-Level Flavor
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Low and slow: Simmering gently enhances the beef’s tenderness and flavor.
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Optional extras: Add peas in the last 10 minutes of cooking, or a splash of Worcestershire sauce for extra depth.
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Make ahead: Stew tastes even better the next day—flavors develop beautifully overnight.
If you want, I can also give a one-pot slow-cooker version of Grandma’s Beef Stew that’s super hands-off but just as flavorful. It’s perfect for busy days.