Hearty Beef Stew

Warm up with Grandma’s Hearty Beef Stew, a comforting and wholesome dish packed with tender beef, root vegetables, and a savory, rich broth. Perfect for family dinners and cozy evenings.

Ingredients:

• For the Stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 cup red wine (optional)
  • 3 carrots, peeled and chopped
  • 2 potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:
   • Season the beef cubes with salt, pepper, and coat lightly with flour.
   • Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until all sides are golden. Remove and set aside.
2. Sauté the Aromatics:
   • In the same pot, reduce heat to medium. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Simmer the Stew:
   • Stir in the tomato paste and cook for 1 minute. Add the beef back to the pot along with beef broth, red wine (if using), thyme, and bay leaf.
   • Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
4. Add Vegetables:
   • Add the carrots, potatoes, and celery to the pot. Cover and simmer for an additional 30-40 minutes, or until the vegetables are tender and the beef is fall-apart soft.
5. Serve:
   • Remove the bay leaf and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Tips:

• Browning the beef adds depth of flavor to the stew.
• For a thicker stew, mash some of the cooked potatoes into the broth.
• Substitute red wine with extra beef broth for an alcohol-free option.

For more comforting family recipes, visit the Grandma’s Taste category.

FAQ:

Q: Can I make this stew in a slow cooker? A: Yes! Brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Q: Can I freeze leftovers? A: Absolutely. Store cooled stew in an airtight container and freeze for up to 3 months.

Q: What other vegetables can I add? A: You can add parsnips, turnips, or green peas for extra flavor and nutrition.