Are you craving a hearty, mouthwatering meal that brings back memories of grandma's kitchen? Look no further than Mimi's Old-Fashioned Beef Stew - a classic American comfort dish that promises to transport you to a world of rich, slow-cooked flavors and tender, melt-in-your-mouth beef. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into a spectacular meal that will have your family begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add a tablespoon of oil. Brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute to caramelize and develop rich flavor.
- Return browned beef to the pot and pour in beef broth. Add thyme, and bring the mixture to a gentle simmer.
- Cover the pot and reduce heat to low. Simmer slowly for approximately
- 5 hours, allowing the beef to become tender.
- Add sliced carrots and diced potatoes to the stew. Continue cooking for an additional 30-40 minutes until vegetables are soft and meat is fork-tender.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Let the stew rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot in deep bowls, optionally garnished with fresh parsley.
Tips
- Pat the beef dry before browning - this is crucial for achieving that beautiful golden crust that locks in flavor.
- Brown the meat in batches to ensure each piece gets a perfect sear. Overcrowding the pot will steam the meat instead of browning it.
- Use chuck roast for the most tender and flavorful results. The marbling in chuck makes it perfect for slow cooking.
- Low and slow is the secret to tender beef - don't rush the cooking process.
- Let the stew rest for 10 minutes before serving to allow the flavors to fully develop and the sauce to thicken slightly.
- For an extra depth of flavor, consider adding a splash of red wine when you add the beef broth.
- Store leftovers in the refrigerator - this stew often tastes even better the next day as the flavors continue to meld.
- If the stew is too thin, you can create a quick slurry with cornstarch and water to thicken it to your desired consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg