Introduction in Alex Guarnaschelli’s Writing Style
Kitchies! Is there anything more comforting than a bowl of rich, hearty beef stew on a chilly evening? This Old Fashioned Beef Stew is a tribute to the classic recipe your grandma used to make—a slow-cooked masterpiece filled with tender chunks of beef, vibrant vegetables, and a deeply savory broth that warms you from the inside out.
It’s the kind of dish that reminds us of the power of patience in cooking. Each step, from browning the beef to letting the flavors meld together during a long simmer, builds a stew that’s rich in flavor and nostalgia. There’s no rushing this process—only the promise of something wonderful at the end.
When you serve this stew, you’ll see the magic it brings to the table. It’s a dish that makes you slow down, savor, and appreciate the beauty of home-cooked meals.
Resume in Todd Wilbur’s Writing Style
This Old Fashioned Beef Stew is a timeless recipe that’s all about layering flavors. Browning the beef adds depth, while slow cooking ensures the meat is melt-in-your-mouth tender. A medley of carrots, potatoes, celery, and onions creates a harmonious balance of textures and tastes.
Simple, hearty, and satisfying—this stew is the ultimate comfort food. Serve it with a slice of crusty bread for soaking up the rich gravy, and you’ve got yourself a meal that’s sure to please.
Exciting Story
One Sunday, as the rain poured outside, I decided to try my hand at recreating my grandmother’s beef stew. The scent of beef browning in butter and onions caramelizing filled the kitchen, and before I knew it, the whole family had gathered. By the time the stew was ready, everyone was eagerly lined up with bowls in hand, ready to savor every bite. Now, it’s become a tradition—a meal that always brings us together.
Why This Old Fashioned Beef Stew?
- Rich Flavors: Layers of savory goodness from seared beef and slow-cooked vegetables.
- Hearty and Filling: A complete meal in one pot.
- Comfort Food Classic: Nostalgic, warming, and perfect for cold days.
- Customizable: Easy to adapt with different vegetables or seasonings.
Cuisine
American
Ingredients
Tips
- Use beef chuck for the best texture—it becomes tender and flavorful when slow-cooked.
- Don’t skip browning the beef; it enhances the stew’s flavor.
- Let the stew sit for a few hours after cooking for even better flavor development.
Substitutions and Variations
- Gluten-Free: Use gluten-free flour or cornstarch for dredging.
- Vegetarian: Swap beef with mushrooms and use vegetable broth.
- Add Herbs: Fresh parsley or rosemary make great additions.
Make a Healthier Version
- Use leaner cuts of beef.
- Substitute half the potatoes with turnips or parsnips for lower carbs.
- Reduce the oil by using a non-stick pot.
Closing in Todd Wilbur Style
And there you have it—a comforting, hearty stew that feels like a warm hug in a bowl. Make it your own with tweaks and additions, and let us know how it turns out. Don’t forget to check out our other cozy recipes for more inspiration!
Categories
Dinner, Slow Cooking, Comfort Food
Tags
Beef stew, comfort food, slow cooking, hearty meals, one-pot meals
FAQs
- Can I make this in a slow cooker? Absolutely! Brown the beef and sauté veggies first, then transfer to a slow cooker and cook on low for 6–8 hours.
- What’s the best beef for stew? Chuck roast is ideal due to its marbling and tenderness when slow-cooked.
- Can I freeze leftovers? Yes, beef stew freezes well for up to 3 months.
- What can I serve with beef stew? Crusty bread, biscuits, or a simple green salad are great accompaniments.
- Can I skip the wine? Sure! Just add an extra cup of beef broth.
- How do I thicken the stew? Mash some of the potatoes or mix a slurry of cornstarch and water, then stir it into the stew.
Old Fashioned Beef Stew
Description
This Old Fashioned Beef Stew is a tribute to the classic recipe your grandma used to make—a slow-cooked masterpiece filled with tender chunks of beef, vibrant vegetables, and a deeply savory broth that warms you from the inside out.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 1/2 teaspoons paprika
- 2 pounds boneless beef chuck, or bottom round, cut into bite-sized pieces
- 8 ounces tomato sauce
- 1 pound red potatoes, diced small
- 1 pound baby carrots, cut into halves
- 4 cups beef broth, or up to 6 cups as needed, to cover beef in the pot
- 1 tablespoon Gravy Master
Instructions
While the oil heats, add beef pieces, one handful at a time, to the bag with seasoned flour. Shake to coat beef with flour.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in the hot pan, and cook for 1-2 minutes per side, to brown on all sides.
Continue adding beef and turning cooked pieces. Remove any pieces that are fully cooked and place them in your upside down pot lid or on a plate.
Add 4 cups of beef broth to the pot, adding more as needed to cover the beef and vegetables.
Nutrition
- Calories: 411
- Sugar: 5g
- Fat: 10g
- Protein: 40g
