Absolutely! Here’s a full, detailed version of your Grandma’s old-fashioned beef stew recipe, with everything from history to step-by-step methods, lovers of the dish, and more:
Grandma’s Old-Fashioned Beef Stew 🍲
Introduction
There’s nothing quite like the comfort of a steaming bowl of beef stew. This old-fashioned recipe, passed down from generations, brings together tender beef, soft potatoes, and sweet carrots in a rich, flavorful broth that warms the heart as much as the stomach. Simmered low and slow, this stew is perfect for family dinners, cold evenings, or whenever you crave a taste of home. Its aroma fills the kitchen with nostalgia, reminding us of cozy gatherings and the magic of homemade meals.
Ingredients
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons vegetable oil or butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for depth of flavor)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Optional Additions:
- 1 cup peas (added in the last 10 minutes)
- 1 tablespoon tomato paste (for richer flavor)
Instructions & Methods
- Prep the Beef:
Pat the beef cubes dry with paper towels. Toss them in flour, shaking off any excess. This step helps the beef brown nicely and thickens the stew. - Brown the Meat:
Heat oil or butter in a large heavy-bottomed pot over medium-high heat. Add the beef in batches, browning all sides (do not overcrowd). Remove browned beef and set aside. - Sauté the Aromatics:
In the same pot, add onions and celery. Sauté for 4–5 minutes until soft and slightly caramelized. Add garlic and cook for another minute. - Deglaze & Build Flavor:
Pour in red wine (if using), scraping up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly. - Add Broth & Seasonings:
Return beef to the pot. Add beef broth, tomato paste (optional), thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender. - Add Vegetables:
Add carrots and potatoes. Continue to simmer, covered, for 30–40 minutes, until vegetables are soft but not mushy. - Final Touches:
Season with salt and pepper to taste. Stir in peas if using. Remove bay leaves before serving. - Serve:
Ladle into bowls, pairing with warm crusty bread or over buttered rice. Sprinkle with fresh parsley for a pop of color.
History & Formation
Beef stew has roots stretching back centuries, evolving from simple peasant meals into a hearty staple of Western cuisine. Originally, tougher cuts of meat were slow-cooked with whatever root vegetables were available, allowing flavors to meld while tenderizing the beef. Grandma’s recipe reflects this classic method: low and slow cooking, balanced seasoning, and a focus on wholesome, comforting ingredients.
Conclusion
This old-fashioned beef stew is more than just a meal—it’s an experience of warmth, family, and tradition. The slow-simmered beef melts in your mouth, the vegetables soak up every bit of savory goodness, and the aroma alone is enough to make anyone gather around the table. It’s the kind of dish that inspires second helpings and fond memories.
For Stew Lovers ❤️
- Perfect Pairing: Serve with buttery mashed potatoes, fresh bread, or a crisp green salad.
- Make Ahead: Stew tastes even better the next day as flavors deepen.
- Freezer Friendly: Freeze in portions for easy weeknight meals.
- Heartwarming Tip: Invite loved ones to stir the pot or set the table—food shared is love multiplied.
If you want, I can also make a “Grandma’s Secret Extra Creamy Version” with a silky gravy that practically melts in your mouth—would you like me to do that next?