Ah, Grandma’s Beef Stew—classic comfort food at its finest! 🥘❤️ Rich, hearty, and full of tender beef and vegetables simmered in a savory broth. Here’s a traditional recipe that captures that cozy, homemade feeling:
Ingredients (serves 4–6)
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2 lbs (900g) beef chuck, cut into 1–1.5 inch cubes
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3 tbsp olive oil or 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 (or stock)
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1 cup red wine (optional, can replace with extra broth)
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3 large carrots, chopped into chunks
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3 celery stalks, chopped
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3 medium potatoes, peeled and cubed
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2 bay leaves
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1 tsp dried thyme (or 2 sprigs fresh)
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Salt and black pepper to taste
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Optional: 1 cup frozen peas, added near the end
Instructions
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Brown the beef: Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes on all sides (do this in batches if needed). Remove and set aside.
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Sauté aromatics: In the same pot, sauté onions and garlic until soft and fragrant, about 3–4 minutes.
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Deglaze: Add red wine (if using) or a little broth, scraping the bottom of the pan to release all the browned bits—this adds tons of flavor.
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Simmer: Return beef to the pot, add beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 1.5–2 hours until beef is tender.
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Add vegetables: Add carrots, celery, and potatoes. Continue simmering 30–40 minutes until vegetables are soft.
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Optional peas: Stir in peas 5–10 minutes before serving.
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Adjust seasoning: Taste and add more salt and pepper if needed. Remove bay leaves before serving.
💡 Tips for Grandma-Level Stew:
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For extra richness, add a splash of Worcestershire sauce or soy sauce.
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You can thicken the stew by mixing 1–2 tbsp flour or cornstarch with cold water and stirring it in near the end.
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Low and slow simmering makes the beef melt-in-your-mouth tender.
If you want, I can also make a modern high-protein, lower-fat version of this stew that keeps all the heartiness but boosts protein and cuts unnecessary fat.
Do you want me to do that?