Gramma C's Beef Stew Interpreted

Warm up your kitchen with "Gramma C's Beef Stew Interpreted," a timeless comfort food brought to life with hearty, flavorful ingredients and easy-to-follow techniques. This recipe starts with tender beef chuck cubes, perfectly seared to lock in flavor, then slow-simmered alongside a medley of fresh vegetables like carrots, celery, and russet potatoes in a rich broth infused with tomato paste, bay leaves, and fragrant thyme. It's a one-pot wonder that becomes irresistibly hearty and satisfying, with sweet pops of frozen peas added at the end for a touch of brightness. Perfect for feeding a family of six, this classic beef stew is a true crowd-pleaser, whether served with warm crusty bread or ladled generously over rice. With only 20 minutes of prep followed by a slow, hands-off simmer, it's an ideal dish for cozy weeknight dinners or leisurely weekends. Try this recipe for a comforting meal that’s just like Grandma used to make—but with a modern twist!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 0.25 cups all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 large carrots, cut into thick slices
• 2 celery stalks, chopped
• 3 large russet potatoes, peeled and cubed
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring they develop a nice crust on all sides. Remove the browned beef and set aside.

Step 3

In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the carrots and celery, cooking for another 5 minutes to slightly soften the vegetables.

Step 5

Add the beef broth, tomato paste, bay leaves, thyme, and the browned beef back into the pot. Bring the mixture to a gentle boil.

Step 6

Reduce the heat to low, cover the pot with a lid, and simmer for 60 minutes, stirring occasionally.

Step 7

Add the cubed potatoes to the stew and continue simmering for another 30-40 minutes, or until the potatoes are tender and the stew has thickened.

Step 8

Stir in the frozen peas during the last 10 minutes of cooking.

Step 9

Taste the stew and adjust seasoning with salt and pepper, if needed.

Step 10

Remove the bay leaves and serve hot, garnished with fresh parsley. Enjoy with crusty bread or over rice if desired!

Nutrition Facts

Serving size	(3489.7g)

Amount per serving	% Daily Value*
Calories	3667.6

Total Fat 214.1g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6771.9mg	0%
Total Carbohydrate 243.2g	0%
Dietary Fiber 31.7g	0%
Total Sugars 33.8g
Protein 210.2g	0%

Vitamin D 0IU	0%
Calcium 507.6mg	0%
Iron 38.5mg	0%
Potassium 8576.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 22.5%

Carbs: 26.0%