1. Return beef to pot.

2. Add:

   • Beef broth

   • Worcestershire

   • Thyme

   • Bay leaf

   • Paprika

3. Bring to gentle boil.

4. Reduce to low.

5. Cover and simmer 1½ hours.

Beef should start becoming tender.

🥔 Step 5: Add Potatoes

1. Add potatoes.

2. Simmer uncovered 30–45 more minutes.

Stew is ready when:

• Beef is fork-tender.

• Potatoes are soft.

• Broth is rich and flavorful.

🧈 Step 6: Thicken the Stew

For classic Grandma-style thickness:

1. Melt butter in small pan.

2. Stir in flour.

3. Cook 2–3 minutes until lightly golden.

4. Stir into stew.

5. Simmer 5–10 minutes until thickened.

Add peas during final 5 minutes.

⏳ Step 7: Rest Before Serving

Let stew rest 15–20 minutes.
Flavors deepen and sauce thickens further.

Remove bay leaf before serving.

🍞 Serving Suggestions

• With crusty bread

• Over mashed potatoes

• With buttered biscuits

• With a simple side salad

🧠 Grandma’s Secret Tips

✔ Use chuck roast — it becomes tender when slow cooked
✔ Don’t rush the browning step
✔ Simmer gently, never boil hard
✔ Even better the next day
✔ Add a splash of vinegar at the end if flavor needs brightness

❄️ Storage

Refrigerator: 4 days
Freezer: Up to 3 months

Reheat gently on stove.

⏱ Total Time

• Prep: 25 minutes

• Cook: 2½ hours

• Total: ~3 hours

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