🥘 Grandma’s Beef Stew

(Old-Fashioned, Slow-Simmered, Deeply Comforting — Detailed Step-by-Step)

This is the kind of stew that simmers low and slow, filling the kitchen with rich aromas. Tender chunks of beef, soft carrots and potatoes, and a thick, savory gravy — just like Grandma used to make.

🛒 Ingredients (Serves 6–8)

Beef

• 2½ lbs chuck roast, cut into 1½-inch cubes

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons flour (for dredging)

Vegetables

• 1 large onion, chopped

• 3 carrots, thick sliced

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 1½ lbs Yukon Gold or russet potatoes, chunked

• 1 cup frozen peas (added at end)

Liquid & Flavor

• 3 cups beef broth

• 1 cup red wine (optional but recommended)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 teaspoon paprika

For Thickening

• 2 tablespoons butter

• 2 tablespoons flour

🔥 Step 1: Season & Sear the Beef (Critical for Flavor)

1. Pat beef dry with paper towels.

2. Toss with salt, pepper, and 2 tablespoons flour.

3. Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat.

4. Brown beef in batches (do not overcrowd).

Sear until deep brown on all sides (about 3–4 minutes per batch).

Remove and set aside.

👉 Browning creates the rich base flavor.

🧅 Step 2: Build the Aromatic Base

1. In the same pot, add onion, carrots, and celery.

2. Cook 5–7 minutes until softened.

3. Add garlic and cook 30 seconds.

4. Stir in tomato paste and cook 1–2 minutes.

This deepens the stew’s flavor.

🍷 Step 3: Deglaze

1. Pour in red wine.

2. Scrape bottom of pot to lift browned bits.

3. Let simmer 2–3 minutes to reduce slightly.

If skipping wine, add extra broth.

🥣 Step 4: Simmer Low & Slow

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