Bonnie ^O^


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 also good the second day after the flavors have had a chance to blend. I am happy to share this recipe with my JAP friends. Enjoy!


★★★★★ 4 votes

Stove Top


  • 3 to 4
    pounds chuck, cut in chunks for browning
  • 2
    tablespoons vegetable oil for frying
  • 4
    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.)
  • ·
    salt and pepper to taste
  • 2
    yellow onions cut in chunks
  • 4
    cloves of garlic minced
  • 4
    carrots scraped and cut into chunks
  • 4
    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



  1. In a Dutch oven or heavy pot with tight fitting lid, add oil and heat on medium high.
  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.
  3. Add onions to the Dutch oven and saute for about 5 to 7 minutes until they are soft.
  4. Reduce heat to medium low and add in the flour 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.
  5. Add the broth, tomato puree, browned beef, and the seasonings.
  6. Simmer the stew, covered, on low simmer for about an hour, then add the vegetables. Simmer until vegetables are tender.
  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!

Printable Recipe Card


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

Show 34 Comments & Reviews

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