Real Recipes From Real Home Cooks ®

old-fashioned beef stew

(3 ratings)
Recipe by
Teresa Howell
Cusseta, GA

MY AUNT GAVE ME THIS RECIPE, BEFORE SHE PASSED AWAY AND IT'S THE BEST BEEF STEW RECIPE, I HAVE EVER MADE, IT EASY, AND FUN, CAN'T WAIT TO MAKE IT AGAIN!!!

(3 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For old-fashioned beef stew

  • 3 lb
    boneless chuck roast, cut into 2-inch pieces
  • 3 Tbsp
    vegetable oil
  • 2 tsp
    salt
  • 1 Tbsp
    freshly ground pepper
  • 2
    yellow onions, cut into 1-inch chunks
  • 1/4 c
    flour
  • 3 clove
    garlic minced
  • 1 c
    red wine
  • 3 c
    beef broth
  • 1/2 tsp
    dried rosemary
  • 1
    bay leaf
  • 1/2 tsp
    dried thyme
  • 4
    carrots peeled, cut into 1-inch slices
  • 2
    celery stalks, cut into 1-inch slices
  • 3 lg
    russet potatoes, peeled and cut in eighths
  • fresh parsley to garnish

How To Make old-fashioned beef stew

  • 1
    ON MEDIUM-HIGH HEAT, ADD THE VEGETABLE OIL TO A LARGE HEAVY POT (ONE THAT HAS A TIGHT FITTING LID).
  • 2
    WHEN IT BEGINS TO SMOKE SLIGHTLY, ADD THE BEEF AND BROWN VERY WELL. DO IN BATCHES IF NECESSARY. ADD THE SALT AND PEPPER AS THE BEEF BROWNS.
  • 3
    ONCE BROWNED, REMOVE THE BEEF WITH A SLOTTED SPOON AND SET ASIDE.
  • 4
    ADD ONIONS AND SAUTE FOR ABOUT 5 MINUTES, UNTIL SOFTENED.
  • 5
    REDUCE HEAT TO MEDIUM-LOW, AND ADD THE FLOUR AND COOK 2 MINUTES STIRRING OFTEN.
  • 6
    ADD THE GARLIC AND COOK FOR 1 MINUTE.
  • 7
    ADD WINE AND DEGLAZE THE PAN, SCRAPING ANY BROWN BITS STUCK TO THE BOTTOM OF THE PAN. THE FLOUR WILL START TO THICKEN THE WINE AS IT COMES TO A SIMMER.
  • 8
    SIMMER WINE FOR 5 MINUTES, AND THEN ADD THE BROTH, BAY LEAVES, THYME, ROSEMARY, AND THE BEEF.
  • 9
    BRING BACK TO A GENTLE SIMMER, COVER AND COOK ON VERY LOW FOR ABOUT 1 HOUR.
  • 10
    ADD POTATOES, CARROTS, AND CELERY, AND SIMMER COVERED FOR ANOTHER 30 MINUTES OR UNTIL THE MEAT AND VEGETABLES ARE TENDER. TASTE AND ADJUST SEASONINGS.
  • 11
    TURN OFF HEAT AND LET SIT FOR 15 MINUTES BEFORE SERVING. GARNISH WITH THE FRESH PARSLEY.

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