Grandma’s Beef Stew

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Introduction:
Grandma’s Beef Stew is a warm, hearty dish packed with tender beef, flavorful vegetables, and rich broth that simmers together for hours. This timeless recipe has been passed down through generations, delivering comforting flavors and heartwarming memories with every spoonful. Perfect for cold days or family gatherings, this beef stew is a classic that fills your kitchen with nostalgic aromas and your heart with warmth.

Ingredients (For 6-8 Servings):

For the Beef Stew:

  • 2 lbs beef stew meat (chuck roast or brisket, cut into 1-1.5 inch cubes)
  • 3 tablespoons all-purpose flour (for coating the beef)
  • 3 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 3 large carrots, sliced
  • 4 medium potatoes, peeled and cut into cubes
  • 2 stalks celery, sliced
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 tablespoon fresh parsley (for garnish)

Optional Ingredients:

  • 1 cup frozen peas (added near the end of cooking)
  • 1 teaspoon paprika (for extra flavor)
  • A pinch of red pepper flakes (for a little heat)

Instructions:

  1. Prepare the Beef:
  • In a bowl, toss the beef stew meat with the flour until evenly coated.
  • Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  • Working in batches, sear the beef on all sides until browned (about 4-5 minutes per batch). Remove the beef and set it aside on a plate.
  1. Sauté the Aromatics:
  • In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
  • Add the minced garlic and cook for an additional minute until fragrant.
  1. Deglaze and Build the Stew:
  • If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until reduced by half.
  • Stir in the tomato paste and cook for another minute.
  1. Simmer the Stew:
  • Return the seared beef to the pot and pour in the beef broth.
  • Add the carrots, potatoes, celery, bay leaf, Worcestershire sauce, thyme, salt, and pepper.
  • Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1½ to 2 hours, or until the beef is tender and the vegetables are fully cooked.
  1. Optional Additions:
  • If using peas, add them during the last 10 minutes of cooking.
  • For extra flavor, stir in a teaspoon of paprika or red pepper flakes if desired.
  1. Finish and Serve:
  • Once the beef stew is cooked, taste and adjust the seasoning with more salt and pepper if needed.
  • Remove the bay leaf and discard it.
  • Garnish with freshly chopped parsley before serving.

Tips for Success:

  • Browning the beef: Searing the beef adds depth to the stew’s flavor, so take your time and don’t overcrowd the pan.
  • Low and slow: Simmering the stew on low heat for an extended period allows the meat to become tender and the flavors to meld.
  • Thicker stew: If you prefer a thicker stew, remove some of the cooked vegetables and mash them, then stir them back into the pot.

Recommendation:

Grandma’s Beef Stew pairs perfectly with crusty bread or homemade biscuits to soak up the rich broth. For a complete meal, serve it with a side of green salad or sautéed greens. This comforting dish is ideal for family dinners, and the leftovers taste even better the next day!

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