Today would be my dad’s 66th birthday. To celebrate, we’re making his favorite beef stew! This stew is one of the few things that he could cook, and he would often make a large pot of it on winter afternoons. Some of my fondest memories include cold evenings in his condo watching movies by the fire place with a warm bowl of stew. He loved to make this stew and I love birthdays so I’m sharing this with you today. I hope you enjoy it.
This recipe is the epitome of a family recipe. My mom, my sister, my dad and I all have slightly different versions and all of them are delicious. My version is below but here are some of the variations:
Mom – Thinner with chunkier veggies
Brooke – No onions and flour slurry added at the end
Dad – Painstakingly consistent cuts of meat and veggies and served with rice
As with all recipes, use this as a base and then add or remove things that you like or don’t like. The great part about cooking is that it is personal and most recipes can be adjusted to suit your taste.
- 3 Tbs Vegetable Oil, Divided
- 2 lb Boneless Beef Chuck Roast, Cut into 1-inch Cubes
- ¼ Cup All Purpose Flour
- 1 tsp Salt*
- 1 tsp Pepper*
- 1 Large Onion, Chopped
- 4 Cloves Garlic, Finely Chopped
- 4 Cups (32 fl oz) Beef Stock
- 2 ½ lb White Potatoes, Peeled and Cut into 1” Chunks
- 8 oz Carrots, Cut into 1” Chunks
- 1 Packet of Beef Stew Seasoning Mix
- Heat half of the vegetable oil in a large pot over medium high heat.
- Place meat, flour, salt and pepper in a large zip-top bag, seal and shake to coat all of the meat.
- Once the oil has heated up, add half of the beef to the pot to brown, stir after about 3 minutes to get the other sides. Remove the beef to a large bowl with a slotted spoon and repeat with the remaining oil and beef.
- After removing the second batch of beef, add all of the onion to the pan (add more oil if needed) and season with a pinch of salt and a few grinds of pepper and stir everything around. After about a minute, add the garlic and cook until the onions are translucent (about 4 or 5 minutes).
- Add some of the beef stock and scrape the bottom of the pot to get the browned bits into the stew. Be very thorough and you’ll be rewarded with more flavor in your stew and a pot that is easier to clean.
- Add the remainder of the beef stock, the reserved meat, potatoes, carrots and seasoning mix to the pot and stir to combine. Bring the stew to a boil, reduce heat to low and simmer for 1 – 1 ½ hours.
- If needed, adjust seasoning and serve.
If you want to simmer this stew for more than an hour and a half, go for it. Just add the potatoes and carrots in 1 ½ hours before service to ensure they don’t disintegrate. I wouldn’t stew it for more than 3 hours though…your meat might start to break up.
This stew freezes really well so feel free to make a large batch and put some in the freezer for a rainy day. Reheat on the stovetop, adding water if needed to thin it out.
My dad’s name was Charles so his nickname was Chuck. My mom once told me that she used his nickname to remember what kind of beef to buy for stew and now that’s how I remember it too!