#HeartyMeals - RealValue

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.

One bite of a freshly baked chicken pot pie and you’re instantly transported to grandma’s kitchen — where the windows fogged up from the oven heat and the smell of buttery crust and savory filling filled the air. This classic comfort food is more than just a meal — it’s a memory.

In this article, we’ll show you how to make grandma’s traditional chicken pot pie with a flaky, golden crust and a rich, creamy filling loaded with chicken and vegetables. It’s the ultimate recipe for cozy nights, special gatherings, or any day that needs a touch of warmth.

What Makes Grandma’s Pot Pie So Special?

Grandma didn’t rely on shortcuts. She used simple, fresh ingredients and gave them time to develop flavor. Her pot pie was:

Made with homemade crust or buttery puff pastry
Filled with real roasted or boiled chicken
Packed with vegetables from her garden
Seasoned with love and slow-cooked attention

Let’s recreate that magic.

Ingredients for Grandma’s Chicken Pot Pie

This recipe makes one 9-inch pie, serving 6 generous portions.

For the Filling:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1⁄4 cup all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%)
2 cups cooked chicken, shredded or diced
1 cup frozen peas
½ teaspoon dried thyme
Salt and black pepper to taste
Optional: 1 small potato, diced and pre-cooked

For the Crust:

1 sheet of puff pastry (store-bought or homemade)
Or: double crust pastry for top and bottom
1 egg (beaten with 1 tbsp milk, for egg wash)

Note: If you prefer a bottom crust, use a standard pie crust and par-bake it before adding filling.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 200°C (400°F). If using a bottom crust, line your pie dish and blind bake for 10 minutes with pie weights. Set aside.

2. Cook the Filling Base

In a large saucepan, melt butter over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5–7 minutes.

3. Make the Creamy Sauce

Sprinkle the flour over the veggies and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens to a creamy consistency — about 5 minutes.

4. Add Chicken and Peas

Stir in the shredded chicken, peas, thyme, salt, and pepper. Taste and adjust seasoning as needed. Let the filling simmer for another 3–5 minutes, then remove from heat.

Grandma’s Tip: Let the filling cool slightly before assembling to avoid a soggy crust.

5. Assemble the Pie

Spoon the cooled filling into the pie dish. Top with puff pastry or your prepared crust. Trim and crimp the edges.

Use a sharp knife to cut small slits in the top to allow steam to escape.

Brush with the egg wash for a shiny, golden finish.

6. Bake to Perfection

Place the pie on a baking tray (to catch any drips) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

Let it rest for at least 10 minutes before slicing — this helps the filling set.

Variations to Try

Want to make it your own? Grandma would approve. Try these:

Turkey Pot Pie: Great for holiday leftovers
Vegetarian Version: Use mushrooms, lentils, or white beans instead of chicken
Cheesy Filling: Stir in shredded cheddar or Parmesan
Herbed Crust: Mix fresh herbs into the dough for an aromatic twist
Mini Pot Pies: Use ramekins for individual servings — perfect for meal prep

How to Serve Chicken Pot Pie

This dish is hearty enough to stand alone, but pairs beautifully with:

A green salad with vinaigrette
Steamed green beans or broccoli
A glass of iced tea or white wine
Or just a cozy blanket and a fork on the couch!

Storing and Reheating Tips

To Store:

Cover leftover pie tightly with foil or transfer to an airtight container.
Refrigerate for up to 4 days.

To Reheat:

Oven: Cover loosely with foil and bake at 175°C (350°F) for 15–20 minutes.
Microwave: Use medium power to prevent the crust from getting rubbery.

To Freeze:

Freeze unbaked pot pie (assembled but not egg-washed) for up to 3 months.
Bake from frozen at 190°C (375°F) for about 1 hour, covering loosely with foil for the first half.

Grandma’s Secrets to the Best Pot Pie

Homemade broth = deeper flavor
Use leftover roast chicken for tenderness
Chill your dough before topping for better flakiness
Never skip the egg wash — it makes the crust shine
Let it rest before cutting — patience pays off!

Final Thoughts: A Crust Full of Memories

Chicken pot pie is more than a recipe — it’s a piece of heritage. It’s what grandma made when guests came over, when the weather turned cold, or when someone needed cheering up.

With every bite of tender chicken, buttery crust, and creamy filling, you’re not just tasting food — you’re tasting home, care, and generations of tradition.