Beef Stew Like Grandma Always Cooked

There’s nothing quite like the comfort of a hearty beef stew to warm your soul and bring you back to cherished childhood memories. Grandma’s kitchen was always filled with the aromatic blend of simmering beef, tender vegetables, and savory broth. Today, I’m thrilled to share with you the treasured recipe for “”Beef Stew Like Grandma Always Cooked.”” With a few simple steps, you’ll have a pot of comfort that feels like a loving hug from Grandma herself.

Ingredients:

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

Instructions:

Step 1: Prepare the Beef

  • Season the beef cubes with salt and pepper.
  • Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
  • Brown the beef cubes in batches to avoid overcrowding. Set the browned beef aside.

Step 2: Cook the Aromatics

  • Add 1 tbsp of olive oil to the pot.
  • Sauté the chopped onion until it’s translucent.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Create the Base

  • Stir in the tomato paste and cook for about 2 minutes.
  • Pour in the red wine (if using) and let it simmer for 2-3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.

Step 4: Add the Broth and Beef

  • Pour in the beef broth, then return the browned beef to the pot.
  • Add the bay leaf, dried thyme, and dried rosemary.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.

Step 5: Add the Vegetables

  • Add the carrots, potatoes, and celery to the pot.
  • Continue simmering, covered, for another 30-45 minutes, or until the vegetables are tender.

Step 6: Add the Peas and Final Touches

  • Stir in the frozen peas and let them cook for about 5 minutes until heated through.
  • Taste the stew and adjust the seasoning with salt and pepper as needed.
  • Remove the bay leaf.

Step 7: Serve

  • Ladle the beef stew into bowls and garnish with fresh parsley.
  • Serve hot with crusty bread or over mashed potatoes for a full meal.

Serving and Storage Tips

  • Serving: This stew is perfect on its own or paired with crusty bread, rice, or mashed potatoes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: For longer storage, freeze the stew in portion-sized containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.

Helpful Notes

  • Beef Selection: For the best flavor and tenderness, use beef chuck. It’s ideal for slow cooking and becomes incredibly tender.
  • Wine Substitute: If you prefer not to use wine, you can replace it with additional beef broth.
  • Thickening the Stew: If you like a thicker stew, you can mix 2 tbsp of flour with 1/4 cup of stew broth and stir it back into the pot.

Tips from Well-Known Chefs

  • Gordon Ramsay: “”For a richer flavor, marinate the beef in red wine and herbs overnight before cooking.””
  • Ina Garten: “”Don’t rush the browning process. Properly browned beef adds depth to your stew flavor.””

Frequently Asked Questions

  1. Can I use a slow cooker?
  • Yes, after browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  1. Can I make this stew gluten-free?
  • Absolutely, simply ensure your beef broth and other ingredients are gluten-free.
  1. Can I add other vegetables?
  • Feel free to add vegetables like parsnips, turnips, or green beans.
  1. What can I use instead of potatoes?
  • Sweet potatoes or butternut squash are great alternatives.
  1. Can I make it spicier?
  • Yes, add a pinch of red pepper flakes or a diced jalapeño for some heat.
  1. Is it okay to use dried herbs instead of fresh?
  • Yes, dried herbs are perfectly fine. Use about a third of the amount if substituting for fresh.
  1. How can I make it more savory?
  • Adding a splash of soy sauce or Worcestershire sauce can enhance the umami flavor.
  1. What if my stew is too thin?
  • Let it simmer uncovered to reduce the liquid or use a slurry of flour and water to thicken it.
  1. Can I make this in advance?
  • Definitely. Stews often taste better the next day as the flavors meld together.
  1. What wine is best for this recipe?
    • Any full-bodied red wine like Cabernet Sauvignon or Merlot works well.

Enjoy creating this nostalgic beef stew recipe that brings the warmth and comfort of Grandma’s kitchen into your home. Happy cooking!

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