Comforting Beef Stew Just Like Grandma Used to Make
Warm your soul with this Comforting Beef Stew Just Like Grandma Used to Make—a hearty one-pot classic brimming with tender beef, velvety potatoes, and a medley of sweet carrots, celery, and peas simmered to perfection in a savory, herb-infused broth. This nostalgic recipe combines simple ingredients like beef chuck and a touch of tomato paste for depth, while optional red wine adds a luxurious flavor note. Slowly cooked for hours in a Dutch oven, this stew transforms into a rich, melt-in-your-mouth experience that’s perfect for chilly nights. Serve it with crusty bread for dipping, and enjoy a timeless, comforting meal loaded with old-fashioned charm.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 4 medium russet potatoes, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 2 tablespoons tomato paste
- 0.5 cup red wine (optional)
- 4 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Toss the beef cubes with salt, pepper, and flour until evenly coated.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef in batches to avoid crowding the pot, cooking each batch for 4-5 minutes until browned on all sides. Remove and set aside.
In the same pot, add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the carrots, potatoes, and celery to the pot and stir well.
Push the vegetables to one side and add the tomato paste to the cleared space. Cook the tomato paste for 2 minutes, stirring, to enhance its flavor.
Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the beef to the pot, then add the beef broth, bay leaf, and thyme. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
During the last 10 minutes of cooking, stir in the frozen peas to heat through.
Discard the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with chopped parsley if desired, and serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
3675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6682 mg | 291% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 32.0 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 8062 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
