Nothing beats Grandma’s Beef Stew 🥣—slow-simmered, cozy, and full of old-fashioned flavor. Here’s a classic, hearty recipe just like grandma used to make.
Grandma’s Old-Fashioned Beef Stew
Ingredients (serves 6–8)
- 2 lbs beef chuck, cut into 1½-inch cubes
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots, peeled and sliced
- 3–4 potatoes, peeled and cubed
- 2 celery stalks, sliced
- Optional: 1 cup frozen peas (added at the end)
Instructions
Step 1: Brown the beef
- In a bowl, toss beef with flour, salt, and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef in batches (don’t overcrowd). Remove and set aside.
Step 2: Build the flavor
- In the same pot, add onions and cook until soft (about 5 minutes).
- Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1 minute.
Step 3: Simmer
- Return beef to the pot.
- Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Bring to a gentle boil, then reduce to low, cover, and simmer 1½ hours, stirring occasionally.
Step 4: Add vegetables
- Add carrots, potatoes, and celery.
- Cover and simmer another 30–45 minutes, until vegetables and beef are fork-tender.
Step 5: Finish
- Remove bay leaf.
- Taste and adjust salt and pepper.
- Stir in peas during the last 5 minutes if using.
Serving Suggestions
- Serve hot with crusty bread, biscuits, or cornbread
- Even better the next day after flavors deepen
Grandma’s Tips
- Chuck roast is best—slow cooking makes it tender
- Low and slow = rich flavor
- If stew is too thin, mash a few potatoes into the broth
This stew is warm, filling, and pure comfort, perfect for cold nights or family dinners.
If you’d like, I can also give you a slow-cooker version or a thicker, gravy-style variation like grandma used to make on Sundays 💛
