Grandmothers Beef Stew Recipe
Here is a simple to make beef stew recipe with basic ingredients just like Grandmother makes.
Ingredients
3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubessalt and ground pepper, to season
3 Tablespoons olive oil, divided
1/4 teaspoon salt
1 large onions, chopped
3 medium garlic cloves, minced
3 Tablespoons all purpose flour
1 cup beef broth + 2 teaspoons red wine vinegar
(OR you can use 1 cup red wine)
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
2 celery sticks, chopped
4 medium russet potatoes, peeled and cut into 1.5 inch cubes
4 large carrots, peeled and sliced 1/2 inch thick
Directions
Preheat the oven to 300F.
Place the beef into a mixing bowl, sprinkle 1/4 teaspoon each of salt and pepper and toss to season.
Place a dutch oven or roaster on the stovetop, heat one tablespoon of olive oil over medium-high heat.
Add half of the pieces of meat to the pot, cook, browning them on all sides. Remove the first batch, add one more tablespoon of oil and repeat with the second batch of meat.
Remove the second batch of meat to a bowl.
Reduce the heat to medium and add the final tablespoon of olive oil. Swirl it to coat the botton. Add the onions with
1/4 teaspoon salt and cook for a few minutes until soft. Add the garlic and cook another one minute.
Stir in the flour and cook one or two minutes,until lightly browned.
Add the beef beef broth with red wine vinegar (or red wine), stirring and scraping the bottom until the flour is dissolved into the liquid.
Pour in the beef broth and stir, scraping up any remaining brown bits on the bottom. Add bay leaves, thyme and beef, cover with a lid and place into the preheated oven.
Set the timer and cook for one hour until beef is tender.
When the timer goes off, add the celery, potatoes and carrots.
Place back into the oven covered and cook for 40-60 minutes until the potatoes are tender.
Remove from the oven, take out the bay leaves.
Serve.