A warm, comforting classic made with tender beef, hearty vegetables, and rich flavorful broth — just like grandma used to make.
📝 Ingredients
1 kg (2 lbs) beef chuck, cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
1 tablespoon flour (optional, for thickening)
Fresh parsley (for garnish)
👩🍳 Instructions
Brown the Beef
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches. Remove and set aside.
Sauté the Vegetables
In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Build the Flavor
Stir in tomato paste and cook for 1 minute. Sprinkle flour (if using) and stir well.
Simmer
Return beef to the pot. Add potatoes, broth, water, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat.
Slow Cook
Cover and simmer for 1½–2 hours, stirring occasionally, until the beef is tender.
Finish & Serve
Remove bay leaf. Adjust seasoning. Garnish with fresh parsley and serve warm.
🍲 Grandma’s Beef Stew
