Nana Beth's Hearty Beef and Vegetable Stew
Oh, sweetie, pull up a chair and rest your hands for a moment. This beef and vegetable stew has been a warm lantern in my kitchen for longer than I can remember. I made it the first winter after your uncle James was born, when the snow sat on the window sills like frosting. My children would come home with cold cheeks and rumbling bellies, and this pot would be waiting, steam curling like a soft blanket. There is something about the way the beef becomes tender and the vegetables give up their sweetness that feels like a small miracle. I have spooned this stew into lunchboxes, ladled it into bowls for rainy afternoons, and set it at the center of holiday tables when the house smelled of pine and laughter. It is the kind of dish that gathers people in. When you make it, you are not only feeding hungry bodies, you are passing along comfort. I reach for this recipe when someone needs warmth and care. It is forgiving, wholehearted, and patient, much like a loving grandparent. You can tweak it with what you have on hand, steady the heat, and let time do the heavy lifting. The long, slow simmer is where the flavors become friends and the kitchen becomes a cozy story told in scents. So let us make a potful for your family, one that will invite second helpings and conversations. Do not you worry about perfection, darling. We do this with love, and that is the most important ingredient of all. I know you can do it, and your home will feel a little more like home when the stew is finished.
Ingredients
- 2 lb beef chuck, trimmed and cut into 1 to 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour
- 2 tablespoons vegetable oil or canola oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, medium, roughly chopped
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery stalks, sliced
- 3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth or stock, low sodium if you prefer
- 1 cup dry red wine, optional but lovely
- 1 tablespoon Worcestershire sauce
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs or dried thyme
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water, for slurry
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 pinch optional pinch of sugar
Instructions
Let's begin by patting the beef pieces dry with paper towels. Sprinkle the salt and pepper over the meat and then dust the pieces lightly with the flour. Shake off any excess flour. This little coating helps give the stew a lovely, velvety texture when it cooks.
Heat a heavy bottom pot or Dutch oven over medium high heat. Add the oil and butter. When the butter foams and the pan is warm, add half the beef in a single layer. Let each side brown without crowding. That sizzle is music to my ears. Brown in batches until all the beef has a golden crust, then set the browned meat on a plate. Do not you worry if a few browned bits stick to the pan. They are flavor gold.
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring gently, until the onion becomes translucent and tender, about 6 to 8 minutes. You will smell sweetness rising from the vegetables, like a soft promise of what is to come.
Stir in the garlic and tomato paste. Cook for another minute, keeping that spoon moving so things do not stick. The tomato paste will deepen and take on a richer color, bringing a little warmth to the stew.
If you are using wine, pour it in now to deglaze the pot, scraping up those browned bits with a wooden spoon. Let the wine reduce by half, which will take about 3 to 4 minutes. If you prefer not to use wine, a little extra beef broth will do nicely.
Return all the browned beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. If you like, add a tiny pinch of sugar to balance the flavors. Bring the pot to a gentle simmer.
Reduce the heat so the stew stays at a low, steady simmer. Cover the pot with a lid slightly ajar and let it cook for 1 hour 15 minutes. This is the quiet time where patience works its magic and the beef becomes tender enough to fall apart with a fork.
After the first long simmer, add the potatoes to the pot. Pop the lid back on and simmer another 30 to 40 minutes until both the potatoes and beef are tender when pierced with a fork. Keep an eye on the liquid level and adjust the heat so it never comes to a hard boil.
When the potatoes are nearly done, whisk the cornstarch with the cold water to make a smooth slurry. Stir the slurry into the stew little by little while it is simmering. The broth will gently thicken. You will see the stew take on a lovely, glossy sheen, like a well-loved tablecloth.
Stir in the frozen peas and let them warm through for a few minutes. Taste the stew and add salt and pepper as needed. Remove the bay leaves and the thyme stems if you used sprigs. My dear, do taste. This is how you make it yours.
Turn off the heat and let the stew rest for 5 to 10 minutes. That rest helps everything settle and marry. Spoon into bowls and sprinkle with the fresh parsley. If you have crusty bread, set it beside each bowl and watch how plates empty when love is in the pot.
Cooking Tips
- 💡Nana's Little Notes: If your stew is too thin, do not fret. Mix one extra tablespoon of cornstarch with one tablespoon of cold water and stir it in. Let it simmer a minute and you'll see it thicken.
- 💡Nana's Little Notes: If you cannot brown the meat well because the pan is crowded, brown it in batches. Those browned bits are the heart of a good stew.
- 💡Nana's Little Notes: Want a deeper flavor? Make this a day ahead and gently reheat. The flavors become friendlier with time.
- 💡Nana's Little Notes: If you prefer a gluten free version, skip the flour when coating the beef and use cornstarch for thickening only.
- 💡Nana's Little Notes: For an extra touch of comfort, stir in a tablespoon of butter at the end. It adds a silky finish that makes everyone close their eyes in contentment.
Nutritional Information
Per serving
My darling, I hope this pot of stew wraps your family in warmth the way it has wrapped mine for years. As you spoon out your first bowl, remember this is more than a recipe. It is a little tradition to pass along, a way to say I love you without having to use words. Be gentle with yourself in the kitchen. Take the time to breathe in those comforting smells and to listen to the soft simmer. May your table hold laughter, second helpings, and stories to tell for many years. Be good to yourself and those you feed. You are doing something beautiful.
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