Grandma’s Classic Beef Stew: Hearty, Slow-Cooked, and Full of Flavor

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When the air turned crisp and the days got shorter, grandma’s house would fill with the rich aroma of beef stew simmering on the stove. Made with love, patience, and simple ingredients, her beef stew was the definition of comfort — tender beef, soft vegetables, and a savory broth that warmed you to the core.

This guide will show you how to make a traditional, slow-cooked beef stew, just like grandma did: hearty, satisfying, and perfect for sharing.

Why Beef Stew Was a Grandma Favorite

  • One-pot meal: Everything simmers together for easy cooking and cleanup
  • Made with simple, affordable ingredients
  • Slow-cooked for hours to develop rich, deep flavor
  • Leftovers taste even better the next day
  • The kind of dish that brings everyone to the table

Ingredients for Grandma’s Beef Stew

This recipe serves 6 people and can be cooked on the stovetop or in a slow cooker.

For the Stew:

  • 2 tablespoons olive oil
  • 2–2½ pounds (900–1100g) beef chuck, cut into 1½-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3–4 medium potatoes, peeled and chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth (low-sodium)
  • 1 cup red wine (or more broth)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf

Optional Additions:

  • 1 cup frozen peas (added at the end)
  • ½ teaspoon paprika or rosemary for extra flavor
  • 1 tablespoon balsamic vinegar for richness

Step-by-Step Instructions

1. Brown the Beef

Pat beef cubes dry with paper towels. Season with salt and pepper, then toss lightly in flour.

In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove and set aside.

Grandma’s Tip: Don’t overcrowd the pan — it’s better to brown in two batches for better flavor.

2. Sauté Aromatics

In the same pot, add onions, carrots, and celery. Cook for 5–6 minutes until softened.

Stir in garlic and tomato paste; cook for another 1–2 minutes.

3. Deglaze and Simmer

Pour in red wine (or broth) and scrape up any brown bits from the bottom — this is pure flavor!

Return the beef to the pot. Add potatoes, broth, Worcestershire, thyme, and bay leaf. Stir to combine.

4. Simmer Low and Slow

Bring the stew to a gentle simmer, cover, and reduce heat to low. Let it cook for 2–2½ hours, stirring occasionally, until the beef is fork-tender.

Remove the lid during the last 30 minutes if you’d like the broth to reduce and thicken slightly.

Or use a slow cooker: After browning the meat, add everything to a slow cooker and cook on LOW for 7–8 hours.

5. Finish and Serve

If using peas, add them in the last 10 minutes of cooking.

Taste and adjust salt, pepper, or acidity (add a splash of vinegar if needed).

Remove bay leaf. Serve hot, with crusty bread or over mashed potatoes if desired.

Serving Suggestions

  • With freshly baked bread or dinner rolls
  • Over a bed of creamy mashed potatoes
  • Alongside a crisp green salad
  • With a glass of red wine or hot tea
  • Grandma’s favorite: with a pat of butter swirled into the bowl

Tips for the Best Beef Stew

  • Use chuck roast, not lean beef — it gets tender and flavorful with long cooking
  • Brown the meat well for maximum flavor
  • Cut veggies evenly so they cook at the same rate
  • Simmer low and slow — this breaks down collagen and deepens taste
  • Add a splash of vinegar or lemon at the end for balance

Storage and Reheating

Store:

  • Refrigerate in airtight containers for up to 4 days

Reheat:

  • On the stove over low heat until warmed through
  • In the microwave in 1-minute intervals, stirring in between

Freeze:

  • Cool completely, then store in freezer-safe containers for up to 3 months
  • Thaw overnight in the fridge before reheating

Final Thoughts: A Bowl of Pure Comfort

Grandma’s beef stew wasn’t just a recipe — it was a ritual. The slow cooking, the fragrant kitchen, the way everyone asked for seconds — it all told a story of home, patience, and warmth.

Now, with this recipe, you can bring that same tradition into your own home — and maybe create new memories around the table.

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