bonnie's granny's beef stew

Name: BONNIE'S GRANNY'S BEEF STEW
Cuisine: American
Ingredients: 3 to 4 - pounds chuck, cut in chunks for browning; 2 - tablespoons vegetable oil for frying; 5 - cups good beef broth; 1/2 - cup tomato puree; 1/4 - cup flour for thickening; 1 - cup light wine(if you prefer dark wine that is ok.) you may also use vermouth.; - salt and pepper to taste; 2 - yellow onions cut in chunks; 4 - cloves of garlic minced; 4 - carrots scraped and cut into chunks; 3 - medium russet potatoes cut into chunks; 2 - stalks of celery cut into chunks; 2 - bay leaves; 1/2 - teaspoon dried thyme; 1/2 - teaspoon dried rosemary; 1/2 - cup chopped parsley for garnish

(4 RATINGS)

173 Pinches 11 Photos

BonniE !

Cottonwood, CA

Updated on Nov 14, 2011

This delicious Granny's Beef Stew is a great choice for a cold winter day. I paired it with my Spanish cornbread for the perfect comfort meal. Chock full of chunks of beef and fresh vegetables in a thick robust broth, this hearty stew is easy to make and simmered slowly in the dutch oven. It is even better the second day after the flavors have had a chance to blend. I am happy to share this recipe with my JAP friends. Enjoy!

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method Stove Top

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Ingredients

3 to 4 - pounds chuck, cut in chunks for browning
2 - tablespoons vegetable oil for frying
5 - cups good beef broth
1/2 - cup tomato puree
1/4 - cup flour for thickening
1 - cup light wine(if you prefer dark wine that is ok.) you may also use vermouth.
- salt and pepper to taste
2 - yellow onions cut in chunks
4 - cloves of garlic minced
4 - carrots scraped and cut into chunks
3 - medium russet potatoes cut into chunks
2 - stalks of celery cut into chunks
2 - bay leaves
1/2 - teaspoon dried thyme
1/2 - teaspoon dried rosemary
1/2 - cup chopped parsley for garnish

How To Make bonnie's granny's beef stew

Step 1

In a Dutch oven or heavy pot with tight fitting lid, add oil and heat on medium high.

Step 2

When the vegetable oil is hot, salt and pepper the meat, sear it in the hot oil, then remove it from the Dutch oven and set aside.
Step 3

Add onions to the Dutch oven and saute for about 5 to 7 minutes until they are soft.
Step 4

Reduce heat to medium low and add in the flour to the onions and stir and cook for a couple of minutes. Then add the garlic, stir for another minute, then add wine to deglaze the bottom of the Dutch oven. Simmer about 7 minutes.
Step 5

Add the broth, tomato puree, browned beef, and the seasonings.
Step 6

Simmer the stew, covered, on low simmer for about an hour, then add the vegetables. Simmer until vegetables are tender. Note: At this step, you can also transfer the stew to a crockpot and cook on low 3 to 4 hours until vegetables and meat are tender.
Step 7

Add more salt if needed. Add the parsley last, and let the stew sit covered in the Dutch oven for about 20 minutes before serving. Enjoy!
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