Grandma’s Beef Stew

Here’s a Grandma’s Beef Stew—hearty, slow-simmered, and full of old-fashioned comfort 🥣

Ingredients (serves 4–6)

• 2 lb beef chuck, cut into 1½-inch cubes
• Salt & black pepper
• 3 tbsp flour
• 2 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 4 carrots, sliced
• 3–4 potatoes, cubed
• 2 stalks celery, sliced
• Optional: peas or green beans

Instructions

1. Brown the beef
   Season beef with salt and pepper, then toss with flour.
   Heat oil in a large pot or Dutch oven over medium-high heat.
   Brown beef in batches; remove and set aside.
2. Build the base
   In the same pot, add onion and cook until soft (3–4 minutes).
   Add garlic and cook 30 seconds.
3. Deglaze & simmer
   Stir in tomato paste, then add broth, water, Worcestershire, thyme, and bay leaf.
   Return beef to the pot. Bring to a gentle boil, then reduce to low.
4. Slow cook
   Cover and simmer 1½–2 hours, stirring occasionally, until beef is tender.
5. Add vegetables
   Stir in carrots, potatoes, and celery.
   Simmer uncovered 30–40 minutes, until vegetables are tender and stew thickens.
6. Finish
   Remove bay leaf. Taste and adjust seasoning.
   Add peas or green beans in the last 5 minutes if using.

Grandma’s Tips ❤️

• Best beef: Chuck roast—don’t substitute lean cuts
• Thicker stew: Mash a few potatoes into the broth
• Richer flavor: Add a splash of beef bouillon or a pinch of sugar
• Even better tomorrow: Flavors deepen overnight

Serving ideas

• With buttered bread or biscuits
• Over mashed potatoes
• Paired with cornbread

Want this adapted for a slow cooker, pressure cooker, or oven-baked Dutch oven?