There’s nothing like a bowl of homemade beef stew to warm you up on a chilly evening. With tender chunks of beef, soft root vegetables, and a rich, savory broth, grandma’s stew was the kind of meal that made you feel nourished and comforted from the inside out.
In this article, you’ll learn how to make a classic, old-fashioned beef stew, slow-cooked to perfection and bursting with flavor. We’ll walk through every step, offer expert tips, and share variations that make it your own — all while staying true to the heart of grandma’s kitchen.
Why Beef Stew Is a Timeless Comfort Food
- Slow-cooked until the beef is melt-in-your-mouth tender
- Made with simple, wholesome ingredients
- Packed with vegetables, herbs, and rich broth
- Even better the next day
- Feeds a crowd and freezes well
Ingredients for Traditional Beef Stew
This recipe makes about 6 servings.
Meat and Vegetables:
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 3 tablespoons vegetable oil (for browning)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced into thick rounds
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup red wine (optional, but recommended)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons flour (optional, for thickening)
Step-by-Step Instructions
1. Brown the Beef
Heat 1–2 tablespoons of oil in a large Dutch oven over medium-high heat.
Season the beef with salt and pepper. Brown it in batches to avoid overcrowding, turning until well browned on all sides (about 6–8 minutes per batch). Set browned beef aside.
Tip: Don’t skip this step! Browning adds layers of flavor.
2. Sauté the Aromatics
Lower the heat to medium and add another tablespoon of oil if needed.
Sauté the chopped onion for 4–5 minutes until translucent, then add garlic and tomato paste. Stir for 1 minute until fragrant.
3. Deglaze the Pot
Pour in the red wine (or ½ cup broth if not using wine), scraping up the browned bits from the bottom of the pot with a wooden spoon.
Let it simmer for 2–3 minutes until slightly reduced.
4. Add the Broth and Seasoning
Return the browned beef to the pot. Add the Worcestershire sauce, thyme, bay leaves, and beef broth.
Bring to a simmer, cover, and reduce heat to low. Let it cook for 1.5 to 2 hours, or until the beef is very tender.
5. Add the Vegetables
After the initial simmering time, stir in the carrots, celery, and potatoes.
Cover again and simmer for another 30–40 minutes, or until vegetables are tender.
6. Optional Thickening
If you like a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water in a small bowl, then stir it into the stew during the last 15 minutes of cooking.
Alternatively, mash some of the potatoes directly into the stew to naturally thicken it.
7. Taste and Adjust
Remove bay leaves. Taste the stew and adjust salt, pepper, or thyme as needed.
Let it sit uncovered for 5–10 minutes to cool slightly and thicken more.
Serving Suggestions
- With crusty bread or warm dinner rolls
- Over a bed of buttered egg noodles or mashed potatoes
- With a side of green beans or steamed greens
- Topped with fresh parsley for color and freshness
- Alongside a simple garden salad and a glass of red wine
Grandma’s tip: Always serve stew in warm bowls — it stays hot longer and feels more comforting.
Storage and Reheating
Store:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Stovetop: Warm over low heat, adding a splash of broth if needed
- Microwave: Heat individual portions in 1-minute intervals, stirring between
Freeze:
- Let stew cool completely. Freeze in freezer-safe containers for up to 3 months
- Thaw in refrigerator overnight before reheating
Variations to Try
1. Irish-Inspired Stew
Replace red wine with Guinness or stout beer, and use parsnips and turnips for a deeper flavor.
2. Herbed Stew
Add a sprig of fresh rosemary or a spoonful of chopped fresh herbs just before serving.
3. Spicy Stew
Add red pepper flakes or chopped chili for a subtle kick.
4. Mushroom Stew
Include sautéed mushrooms for earthiness and texture.
5. Slow Cooker Version
Brown the beef first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.
Tips for the Best Stew Every Time
- Choose the right cut of beef: Chuck roast or stew beef works best — it gets tender with slow cooking.
- Don’t rush it: Long, slow simmering makes the meat melt in your mouth.
- Layer your seasoning: Add herbs early and adjust salt and pepper near the end.
- Let it rest: Give your stew 10 minutes to cool before serving. The flavors meld and it thickens naturally.
- Make it ahead: Beef stew tastes even better the next day.
Final Thoughts: A Bowl Full of Heart
Grandma’s beef stew was more than food — it was a ritual, a comfort, and a connection to tradition. Whether you’re sharing it with family, making it for a cozy night in, or freezing some for later, this stew brings warmth to both body and soul.
Now it’s your turn to recreate that timeless comfort — in your kitchen, for your people, and maybe even for the next generation.