Old-Fashioned Beef Stew, like Grandmama used to make!

Looking for a hearty one-pot meal?

If you are looking for a hearty one-pot meal, this Old-Fashioned Beef Stew is the one for you! It is full of tender beef chunks simmered in a tasty beef broth with chunks of potatoes and carrots . . . a complete meal in a dish!

When my children were young, I would make this stew from time to time. My Grandmama Hall had made it years before, when I was small, and I remember the aroma of the stew cooking on her stove when I would go to visit. So, when I had a zip-top bag of beef chunks left from the beef tenderloin Candace cut up for me, I decided that I wanted to make this stew. Her husband, Randy, sent me a message to save him a bowl:) So . . . I did!

Making the Old-Fashioned Beef Stew . . .

I couldn’t find my Grandmama Hall’s recipe. So, I looked online for an Old-Fashioned Beef Stew. I found one on the NYT’s website, and adapted it to be like I remember Grandmama’s seemed to be. The process to make this Beef Stew is simple:

  • The stew meat is generally already cut in chunks . . . a time saver.
  • Dredge in flour, brown in oil.
  • Add broth. Simmer.
  • Add vegetables. Simmer.
  • Serve!

How simple is this? And all this deliciousness is cooked in ONE pot!!! Perfect!

Step 1:

The first step, of course, is dredging the meat in the seasoned flour mixture. Then, it is browned in oil that has been heated on medium heat, then removed to a separate plate or dish while the onions are cooked. In the original recipe, the onions were added with the carrots. You can add the onions either way. I just like to cook my onions a bit when I make soups and stews.

beef stew

Step 2:

After browning the meat and the onions, beef broth is added. Then the meat is added back into the pot to simmer for 1 1/2 hours.

beef stew

Step 3:

While the meat is simmering, prepare the vegetables. Peel the vegetables and cut according to the instructions. The original recipe called for 1/4″ slices of carrots and 3/4″ chunks of potatoes. We like larger pieces, so I cut both of mine in 1″ chunks.

beef stew

Step 4:

Once the carrots have been added to the pot, peel and cut the potatoes. I don’t do this in advance because potatoes can have a tendency to turn a bit brown if left out.

beef stew

Step 5:

The last step is to add the potatoes and continue the simmering process until they are done . . . about 20-30 minutes. Then dinner is served! Just ladle the stew into your favorite bowls to serve, and you have a hearty, stick-to-your-ribs meal!

What is your favorite thing to serve with Beef Stew?

beef stew

beef stew
Old Fashioned Beef Stew Recipe
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

Just like Grandmama used to make! It's full of beef, chunks of potatoes and carrots and simmered in a beefy gravy. Delicious!

Course: Main Course
Cuisine: American
Servings: 6
Author: Maribeth
  • ¼ cup flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 1/2 pounds beef stew meat trimmed and cut into inch cubes
  • 2 tablespoons vegetable oil
  • 4 cups beef broth I buy the 32-ounce boxes of beef broth
  • 1 bay leaves
  • 1 medium onion peeled and chopped
  • 5 medium carrots peeled and cut into 1-inch chunks
  • 3 large baking potatoes peeled and cut into 3/4-inch cubes
  • Salt and pepper to season
  1. Combine the flour, salt and pepper in a bowl. Add the beef chunks and toss to coat well.
  2. Heat the oil in a large pot. Add the beef pieces a few pieces at a time, and cook, turning the pieces until beef is browned on all sides.
  3. Remove the browned beef chunks from the pot.
  4. Add beef broth to the pot. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
  5. Add the beef back into the pot with the bay leaf and chopped onion. Bring to a boil, then reduce to a slow simmer.
  6. Cover and cook until the beef is tender, about 1 1/2 hours. You will have to skim the broth from time to time.
  7. Add the carrots. Simmer, covered, for 10 minutes.
  8. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
  9. If the stew seems dry, add more broth or water.
  10. Season with salt and pepper to taste.
  11. Ladle into bowls and serve.

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