Grandma’s Beef Stew

Servings

6

Prep Time

150 minutes

Cook Time

210 minutes

Cuisine

American

Category

Main Course

As soon as the temperature drops, the first thing we all want to make is beef stew. This is the ultimate comfort food and reminds us of being at our grandma’s house waiting for her beef stew. Some of the vegetables are added towards the end to avoid overcooking. This of course is best made the day before, but grandma would always give me a tittle stew to taste and ask me if it needed anything. I never thought so. Enjoy with family, friends and grandmas. 

Ingredients

  • 3 lbs Thousand Hills Chuck Beef Pot Roast

  • 1 large onion

  • 4 celery Ribs

  • 2 leeks

  • 8 cloves garlic

  • 4 oz white or brown mushrooms

  • 1/4 cup tomato paste

  • 2 anchovies

  • 2 tbsp all-purpose flour

  • 1 cup red wine

  • 3 cups beef or vegetable stock

  • 3 bay leaves

  • 3/4 tsp dried thyme (Alternative: 1/3 cup parsley, chopped and fresh)

  • 2 lb Yukon gold potatoes

  • 6 carrots, chopped in 2-inch pieces

  • 2 parsnips, chopped in 2-inch pieces

  • 2 Roma tomatoes, chopped in 2 inch pieces

  • 1 tbsp Balsamic Vinegar

  • Salt and pepper to taste

Directions

  1. Pat dry beef with paper towel. Season beef on all sides. I use a 5-6 quart Dutch oven. Brown meat on medium high heat on both sides. Do this in batches. Transfer to a plate as you go.

  2. Reduce the heat to medium. Add onion, celery mushrooms. Cook for 5 minutes until vegetables soften. Next add garlic and continue stirring until garlic is just beginning to brown. Follow with anchovies and tomato paste. The anchovies will dissolve, giving your sauce a rich, meaty flavor. Definitely not fishy. Add flour and stir, covering all the vegetables. Cook for a few minutes until bits and pieces start sticking to the bottom of the pot.

  3. Add wine, tomatoes and vinegar, scraping the bottom to release all the pieces. Let this reduce for 5 minutes. Slowly add the stock, then the bay and thyme. Bring to a boil, then reduce heat. Add the meat and any accumulated juices. Season with salt and pepper.

  4. You may simmer over low heat, partially covered for 3 hours. But I prefer to place the covered pot in the oven for 3-4 hours at 325 F.

  5. I like to par cook the vegetables separately. Bring the potatoes, carrots and parsnips to a boil and cook for 8-10 minutes. The vegetables should still be firm. Drain and add to pot in the oven about an hour before to finish cooking with the beef. The vegetables do not need to be submerged. Add parsley before serving. Taste for salt and pepper.

  6. The beef and vegetables at this point should be very tender.