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Grandma's Beef Stew Ragoût de bœuf de grand-mère avec pommes de terre rouges
Jon Simon

Grandma's Beef Stew

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Grandma’s beef stew, simmered with love, is the ultimate comfort food for chilly evenings: melt-in-your-mouth beef and tender root vegetables that bring back the authentic flavors of childhood. This slow-cooked classic is even better reheated the next day.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients
  

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tbsp olive oil
  • 1 large onion, quartered
  • 4 carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1 lb baby red potatoes, halved
  • 4 cups beef bone broth
  • Salt, pepper, and garlic powder to taste

Equipment

  • 1 Large pot (or Dutch oven)
  • 1 Cutting board and knife
  • 1 Vegetable peeler
  • 1 Wooden spoon
  • 1 Airtight container

Method
 

  1. Coat the beef in flour seasoned with salt, pepper, and garlic powder.
  2. Brown the meat in olive oil in a large pot over medium heat.
  3. Add broth and onion, bring to a boil, then reduce heat and simmer covered for 2 hours.
  4. Add carrots, celery, and potatoes. Cook for 15-20 minutes until vegetables are tender.
  5. Season to taste and serve hot with crusty bread

Nutrition

Serving: 1servingCalories: 368kcalCarbohydrates: 25gProtein: 30gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 480mgPotassium: 6mgFiber: 4gSugar: 5gCalcium: 1mgIron: 0.3mg

Notes

Storage: Up to 3 days in the fridge in an airtight container, or 3 months in the freezer. This stew is even better reheated the next day, once the flavors have had time to develop.
Grandma’s tip: For deeper flavor, add a bouquet garni (thyme and a bay leaf) while it simmers, and deglaze the pot with a little broth after searing the meat.

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