Slow Simmer Beef Stew

Lesia Walker


This is a family favorite in my home but I beg of you, don't rush this recipe. The longer it simmers, the better it tastes!

Note: This recipe calls for canned carrots but feel free to use fresh instead.

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30 Min


6 Hr


Stove Top


3 lb
stew beef, cut in small chunks
1/2 tsp
1 tsp
4 Tbsp
butter, salted
32 oz
beef broth or more
1 large
sweet onion
6 medium
potatoes, peeled and diced
14 oz
canned carrots, sliced
6 oz
tomato paste with basil, garlic and oregano
2 - 28 oz
crushed tomatoes, canned
2 clove
garlic, minced
1 tsp
thyme, dried

Directions Step-By-Step

Cover stew beef with broth completely. Add a little water if needed or a little extra broth. Just make sure the meat is covered well. Add the butter, salt and pepper. Simmer on med. to medium-low heat for about three hours or until meat is fork tender. Now please, I beg you. Do not get in a hurry during this process. Let the meat simmer as long as it takes to get it good and tender. Who wants chewy, tough meat in their stew? Not me, I tell ya!

Add onions and potatoes and let those simmer for another 30 to 45 minutes. This should be enough time to also get the potatoes nice and tender, depending on how big or small you dice the potatoes. If you're using fresh carrots, this would also be the time to add those to the mix. If not, add the carrots, last.

Next, add the tomatoes, canned carrots, paste, garlic and thyme. Now here's the secret. Let that stew simmer as long as possible. This is a dish I like to start very early in the day to make sure it has plenty of time to simmer and let all those delicious flavors come together. The longer you can let it simmer, the better it's gonna taste!

Note: You can also add different spices if ya like. My family is used to this particular recipe so I don't dare change it up. It works for us so you make it work for you and your own.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American