Here’s a classic Grandma’s beef stew—rich, cozy, and slow-cooked the old-fashioned way 🥣
This is the kind of recipe that fills the house with warmth and memories.
Grandma’s Old-Fashioned Beef Stew
Ingredients (4–6 servings)
- 2 lbs beef chuck, cut into chunks
- 2 tbsp flour
- Salt & black pepper, to taste
- 2 tbsp oil or butter
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup water
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Prepare the beef
Toss beef chunks with flour, salt, and pepper. - Brown the meat
Heat oil in a heavy pot or Dutch oven. Brown beef in batches until deeply golden. Remove and set aside. - Build the flavor
In the same pot, sauté onion, garlic, carrots, and celery until softened. - Simmer low and slow
Return beef to the pot. Add broth, water, tomato paste, Worcestershire, thyme, and bay leaf.
Bring to a gentle boil, then reduce to low. - Slow cook
Cover and simmer for 1½–2 hours, stirring occasionally. - Add potatoes
Add potatoes and cook another 30–40 minutes until everything is tender and the stew thickens. - Taste & serve
Remove bay leaf. Adjust seasoning. Serve hot.
Grandma’s Secret Tips
- Low heat = tender meat
- Stew tastes even better the next day
- Serve with crusty bread or biscuits
Optional Old-School Add-Ins
- A splash of red wine
- Frozen peas in the last 5 minutes
- Fresh parsley on top
If you want, I can also share slow-cooker, pressure-cooker, or 1950s-style pantry versions of Grandma’s beef stew. Just tell me ❤️
