Grandma’s Beef Stew

Ahh — Grandma’s Beef Stew ❤️🥕🥔🍖 — the kind that fills the house with cozy smells and warms you right through!
This is a slow-simmered classic: tender beef, hearty vegetables, and a rich, savory broth.

Here’s a tried-and-true, traditional-style recipe:

---

🍲 Grandma’s Beef Stew

Ingredients

• 2 lbs (900 g) beef stew meat, cut into 1-inch cubes

• 2 tbsp flour

• 2 tbsp olive oil or butter

• 1 large onion, chopped

• 3 garlic cloves, minced

• 4 cups beef broth (low-sodium if possible)

• 1 cup red wine or extra broth (optional but deepens flavor)

• 3 large carrots, sliced

• 3 potatoes, cubed

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp rosemary

• 1–2 bay leaves

• Salt & pepper, to taste

• Optional: 1 cup peas (added at the end)

---

Instructions

1. Brown the beef:
   Toss beef cubes with flour, salt, and pepper.
   Heat oil in a large pot or Dutch oven over medium-high heat.
   Brown the beef in batches (don’t overcrowd). Remove and set aside.

2. Sauté veggies:
   In the same pot, add onions, garlic, and a little more oil if needed.
   Sauté 3–4 minutes until softened and fragrant.

3. Deglaze:
   Stir in tomato paste, Worcestershire, and wine (if using), scraping up any browned bits — that’s flavor gold!

4. Add broth and herbs:
   Return beef to the pot. Add broth, thyme, rosemary, bay leaves, and a pinch more salt and pepper.
   Bring to a boil, then reduce heat to low.

5. Simmer:
   Cover and simmer gently for 1½–2 hours, stirring occasionally, until beef is fork-tender.

6. Add veggies:
   Add carrots, potatoes, and celery. Continue simmering another 30–40 minutes until vegetables are soft.

7. Finish:
   Stir in peas (if using) during the last 5 minutes. Taste and adjust seasoning.

8. Serve:
   Remove bay leaves and serve hot with crusty bread or biscuits.

---

💡 Grandma’s Tips

• Low and slow is the secret — the longer it simmers, the richer it gets.

• Use marbled stew meat (like chuck roast) for tenderness.

• For a thicker stew, mash a few potatoes into the broth before serving.

• Even better the next day — the flavors deepen overnight.

---

Would you like me to show you a slow cooker version of Grandma’s Beef Stew (just toss it in and let it cook all day)?