Grandma’s Hearty Beef & Vegetable Stew Recipe
There’s nothing quite like coming in from the cold, cheeks rosy and hands chilled, to the welcoming aroma of a hearty stew simmering on the stove. This Beef & Vegetable Stew is one of those recipes that takes me right back to my grandmother’s kitchen, where a pot of stew was often waiting after a long day of working outside. It’s rich, comforting, and filled with tender beef and fresh vegetables—just the kind of meal you need to warm up on a crisp day. Let me share how I make this classic dish, inspired by those cozy, family-filled evenings at Grandma’s house.
Did You Know?
Stew is one of the oldest and most versatile dishes in culinary history. The concept of simmering ingredients in liquid dates back thousands of years, with evidence of stews being cooked in ancient clay pots. But here’s a fun twist—did you know that the term "stew" comes from the Old French word "estuver," which means to bathe or stew in a closed vessel? It’s a perfect description of the process! Stews were often cooked over low heat for hours, allowing flavors to meld and tougher cuts of meat to become tender. In medieval times, stews were a communal dish, cooked in large cauldrons and shared among villagers. Fast forward to today, and stew remains a beloved comfort food around the world, varying by region and culture, but always delivering that warm, hearty satisfaction we all crave on a chilly day.
Yield: 6-8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can diced tomatoes
- 3 medium russet potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
Preheat Oven:
Personal Tip: Preheating the oven not only helps with even cooking but also allows the stew to develop a deeper, more concentrated flavor.
Preheat your oven to 325°F (165°C).
Brown the Beef:
Personal Tip: Browning the beef is essential for building flavor. Don’t rush this step—let the beef get a nice, rich sear on all sides.
Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
Sauté Vegetables:
Personal Tip: Sautéing the vegetables before adding the liquid helps to release their natural sugars, enhancing the overall flavor of the stew.
In the same Dutch oven, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
Combine Ingredients:
Personal Tip: When adding the potatoes, make sure they are cut into even pieces so they cook at the same rate and absorb all the wonderful flavors of the stew.
Return the beef to the Dutch oven. Add the beef broth, diced tomatoes, potatoes, green beans, thyme, and bay leaves. Stir to combine.
Bake:
Personal Tip: The low and slow cooking in the oven allows the flavors to meld beautifully, making the beef tender and the vegetables perfectly cooked.
Cover the Dutch oven with its lid and transfer to the preheated oven. Bake at 325°F (165°C) for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Season and Serve:
Personal Tip: Stirring in fresh parsley at the end adds a bright, fresh note that balances the rich, hearty flavors of the stew.
Remove the bay leaves. Season with salt and pepper to taste. Stir in the fresh parsley before serving. Serve hot.
Nutritional Information (Per Serving):
Calories, 300 | Protein, 20g | Carbohydrates, 27g | Fiber, 5g | Net Carbohydrates, 22g | Fat, 13g | Saturated Fat, 4.5g | Cholesterol, 60mg | Sodium, 530mg | Sugars, 7g | Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Meat: Use a mix of beef cuts like chuck or round for the best flavor and texture. These cuts are more affordable and become tender with slow cooking.
- Vegetable Variations: Add other vegetables like mushrooms, bell peppers, or peas to increase the nutritional value and flavor of the stew.
- Thickening the Stew: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of baking.
- Herb Enhancements: Fresh herbs like rosemary or thyme can be added for extra flavor. Dried herbs can also be used but should be added earlier in the cooking process.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing Tips: Beef stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Serving Suggestions: Serve the stew with crusty bread or over a bed of rice or mashed potatoes for a complete meal.
- Reducing Sodium: Use low-sodium beef broth to control the salt content. Adjust seasoning with salt and pepper at the end of cooking.
- Flavor Enhancements: Add a splash of red wine or balsamic vinegar to the stew for added depth of flavor.
- Cost-Saving Tips: Buy beef and vegetables in bulk when they are on sale. Using store-brand canned tomatoes and broth can also help reduce costs without sacrificing quality.
Let’s Learn About Stewing Beef
Stewing beef refers to specific cuts of beef ideal for slow cooking, typically derived from tougher muscles that are high in connective tissue. These cuts come from areas like the chuck, brisket, or round, all of which require extended cooking times to break down the collagen and fat, resulting in tender, flavorful meat perfect for hearty stews.
Popular Cuts for Stewing Beef:
- Chuck: Known for its rich marbling and deep flavor, chuck is often used in stews due to its balance of fat and connective tissue, which becomes tender when simmered.
- Brisket: A tougher cut that softens beautifully over time, brisket contributes a rich, beefy flavor to any stew.
- Round: Coming from the rear leg, this leaner cut works well in stews, but needs longer cooking to achieve tenderness.
Why These Cuts Are Ideal for Stewing These cuts, especially the chuck, are loaded with collagen, which melts down into gelatin when slow-cooked. This process thickens the sauce and gives a rich, silky texture to the broth, creating that melt-in-your-mouth sensation characteristic of a perfect stew.
Stewing Beef Quality: When selecting stewing beef, look for well-marbled pieces. The fat content will enhance the flavor and tenderness. It's often sold pre-cut into bite-sized chunks, but buying a whole piece and cutting it yourself ensures uniform sizes for even cooking. When purchasing packaged stewing beef, check for minimal added preservatives or solutions that may alter the flavor.
Natural or Sprayed? Typically, stewing beef is not sprayed with chemicals, but it’s essential to be mindful of labels to avoid unnecessary additives or preservatives. Organic or grass-fed beef is a great option if you're looking for beef free of added hormones or chemicals.
Searing Stewing Beef for Flavor: A key tip for preparing stewing beef is to sear it first. Browning the meat in hot oil before adding liquid helps develop a deeper, richer flavor in the stew. This simple step locks in the juices and adds complexity to the dish.