Mamaw’s 5 Hour Beef Stew: A Slow-Simmered Hug in a Bowl

Introduction — Mamaw’s 5 Hour Beef Stew

The first time I walked into Mamaw’s kitchen and that deep, savory scent hit me, I thought time had folded in on itself. The kind of aroma that promises warmth, comfort, and stories—browned beef, caramelized onions, and a whisper of thyme—was everywhere. That day I learned why Mamaw’s 5 Hour Beef Stew is more than a recipe; it is a tradition. This comforting recipe is a family favorite, a simple dinner that turns ordinary ingredients into a homemade dish that makes people slow down and talk. If you love an easy meal that tastes like home, you might also enjoy a hearty beef and mushroom stew for nights when you want a similar cozy vibe.

Why Make This Recipe — Mamaw’s 5 Hour Beef Stew

Deep, developed flavor with minimal hands-on time: quick prep, long slow cooking.
Crowd-pleaser and family favorite: feeds a table full of hungry friends and relatives.
Versatile and practical: use inexpensive cuts of beef that become meltingly tender.
Cozy and festive cooking: perfect for chilly nights, holidays, or Sunday supper.
Simple dinner and easy meal: pantry-friendly ingredients make this an approachable, comforting recipe.

Ingredients You’ll Need — Mamaw’s 5 Hour Beef Stew

3 pounds beef chuck, cut into 2-inch cubes — the connective tissue melts into silky richness.
3 tablespoons vegetable oil — for deep browning; use olive oil for a fruitier note.
2 large onions, thinly sliced — caramelize for sweetness; shallots work in a pinch.
4 cloves garlic, minced — adds warmth; use roasted garlic for a milder touch.
3 carrots, cut into chunks — classic texture and color; parsnips are a lovely substitute.
3 celery stalks, chopped — subtle aromatic backbone.
2 pounds baby potatoes or Yukon gold, halved — hold their shape and soak up broth.
3 tablespoons tomato paste — adds depth; a splash of Worcestershire sauce is optional.
4 cups beef stock — low-sodium preferred; use bone broth for extra body.
1 cup dry red wine or extra stock — wine brightens the stew but is optional.
2 bay leaves and 2 teaspoons fresh thyme (or 1 teaspoon dried) — earthy aromatics.
Salt and freshly ground black pepper to taste.
2 tablespoons flour (optional) — helps thicken the sauce; cornstarch slurry works for gluten-free.
Fresh parsley for garnish.

Substitutions: Use Greek yogurt instead of sour cream as a tangy topping, or swap potatoes for turnips for a lower-carb twist.

Prep and Cook Time — Mamaw’s 5 Hour Beef Stew

Prep time: 20 minutes
Cook time: 5 hours (including 3–4 hours low simmer)
Total time: ~5 hours 20 minutes

Note: This is not a dinner you rush. The prep is quick and painless; the long, slow simmer is the magic. It is absolutely worth the patience.

How to Make Mamaw’s 5 Hour Beef Stew — Mamaw’s 5 Hour Beef Stew

Pat the beef dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven until shimmering. Brown the beef in batches so it develops a deep crust; don’t overcrowd the pan. Each seared piece tastes of caramel and promise.
Remove the beef and add the onions to the pot. Cook until they are softened and golden, scraping up the brown bits left behind. As the garlic sizzles, the aroma will fill your kitchen like Mamaw’s welcome.
Stir in tomato paste and cook briefly to remove any raw tang. Sprinkle the flour over the onions if using, stirring to form a light roux.
Deglaze with red wine or a splash of stock, loosening every browned morsel from the bottom. Return the beef to the pot along with carrots, celery, potatoes, bay leaves, and thyme.
Pour in the beef stock until everything is just covered. Bring to a gentle simmer, then reduce heat to low. Cover partially and let it simmer for 3 to 4 hours, checking occasionally. The meat should be fork-tender and the broth reduced to a glossy, spoon-clinging sauce.
Taste and adjust seasoning with salt and pepper. If you prefer a thicker stew, remove a cup of the cooking liquid, whisk in a teaspoon of cornstarch, and stir back into the pot to thicken.
Garnish with chopped parsley and serve steaming hot. For a similar but quicker riff, check this easy homemade beef stew which shortens simmering time without losing soul.

Tips and Creative Variations — Mamaw’s 5 Hour Beef Stew

Add a smoky twist: stir in a tablespoon of smoked paprika or a splash of liquid smoke.
Make it festive: toss in pearl onions and roasted chestnuts for holiday flair.
Lighter swap: use boneless beef short ribs trimmed of excess fat for richness without heaviness.
Vegetarian twist: substitute hearty mushrooms and seitan for the beef, using vegetable stock.
Herb-forward: finish with fresh rosemary or a bouquet garni for an aromatic lift.

Serving Ideas — Mamaw’s 5 Hour Beef Stew

Serve in deep bowls with thick slices of buttered rustic bread to soak up the gravy. Pair with a crisp green salad dressed simply with lemon and olive oil, and a glass of the same red wine you cooked with. This stew shines at family dinners, slow Sunday gatherings, or as a comforting centerpiece for wintry celebrations — imagine laughter pooling around the table as spoons clink and stories unfold.

Storing and Reheating — Mamaw’s 5 Hour Beef Stew

Cool completely then refrigerate in an airtight container for up to 4 days. The flavors deepen overnight, so leftovers are even better. For freezing, portion into freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop. To reheat, warm slowly over low heat, adding a splash of stock if it seems thick. Avoid boiling to preserve tenderness.

Pro Tips for Success — Mamaw’s 5 Hour Beef Stew

Brown in batches: proper searing builds the foundation of flavor.
Low and slow: a gentle simmer transforms tough cuts into sublime tenderness.
Taste and adjust: salt late and adjust herbs at the end to keep flavors balanced.
Use good stock: a rich beef stock rescues even the simplest ingredients.
Make ahead: reheated stew is often more harmonious — cook a day early for stress-free serving.

FAQs — Mamaw’s 5 Hour Beef Stew

Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.

Q: What cut of beef is best?
A: Beef chuck is ideal for its marbling and connective tissue that breaks down into silky goodness.

Q: Can I freeze leftovers?
A: Absolutely. Freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Q: How do I thicken the stew without flour?
A: Simmer uncovered to reduce, or mash a few potatoes into the broth for natural thickening.

Q: Is there a vegetarian version?
A: Replace beef with hearty mushrooms, eggplant, and lentils; use rich vegetable stock and increase umami with soy sauce or miso.

Conclusion — Mamaw’s 5 Hour Beef Stew

If you want one recipe that feels like a warm conversation and a welcoming hug, Mamaw’s 5 Hour Beef Stew is it. It asks for patience and gives back a tableful of comfort and memories. When I make it, I think of Mamaw’s hands at the stove and the way the whole house seemed to settle into the smell of slow-cooked love. For the original inspiration and a faithful rendition, see Mamaw’s 5 Hour Beef Stew – The Farmwife Cooks. And if you enjoy stories and essays alongside recipes, the essay “Boar On The Floor” is a delightful read that pairs well with slow, thoughtful cooking. Invite friends, ladle generous bowls, and let the stew do what it does best: gather people close.

Contents

1 Mamaw's 5 Hour Beef Stew

Mamaw's 5 Hour Beef Stew

A comforting and flavorful beef stew that simmers for five hours, perfect for chilly nights and family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 5 20

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 8 servings

Calories 350 kcal

Ingredients

Main ingredients

3 pounds beef chuck, cut into 2-inch cubes The connective tissue melts into silky richness.
3 tablespoons vegetable oil For deep browning; use olive oil for a fruitier note.
2 large onions, thinly sliced Caramelize for sweetness; shallots work in a pinch.
4 cloves garlic, minced Adds warmth; use roasted garlic for a milder touch.
3 carrots cut into chunks Classic texture and color; parsnips are a lovely substitute.
3 stalks celery, chopped Subtle aromatic backbone.
2 pounds baby potatoes or Yukon gold, halved Hold their shape and soak up broth.
3 tablespoons tomato paste Adds depth; a splash of Worcestershire sauce is optional.
4 cups beef stock Low-sodium preferred; use bone broth for extra body.
1 cup dry red wine or extra stock Wine brightens the stew but is optional.
2 leaves bay leaves Earthy aromatics.
2 teaspoons fresh thyme Use 1 teaspoon dried if fresh is not available.
Salt and freshly ground black pepper to taste
2 tablespoons flour (optional) Helps thicken the sauce; cornstarch slurry works for gluten-free.
Fresh parsley for garnish

Instructions

Preparation

Pat the beef dry and season generously with salt and pepper.
Heat oil in a heavy Dutch oven until shimmering.
Brown the beef in batches, developing a deep crust; don’t overcrowd the pan.
Remove the beef and add the onions to the pot, cooking until softened and golden.
Add minced garlic and sauté until fragrant.

Building the Stew

Stir in tomato paste and cook briefly to remove any raw tang.
Sprinkle flour over the onions if using, stirring to form a light roux.
Deglaze with red wine or a splash of stock, loosening every browned morsel from the bottom.
Return the beef to the pot along with carrots, celery, potatoes, bay leaves, and thyme.
Pour in the beef stock until everything is just covered.

Simmering

Bring to a gentle simmer, then reduce heat to low.
Cover partially and let it simmer for 3 to 4 hours, checking occasionally.
The meat should be fork-tender, and the broth reduced to a glossy, spoon-clinging sauce.

Finishing Touches

Taste and adjust seasoning with salt and pepper.
If you prefer a thicker stew, remove a cup of the cooking liquid, whisk in a teaspoon of cornstarch, and stir back into the pot.
Garnish with chopped parsley and serve steaming hot.

Notes

For a smoky twist, stir in a tablespoon of smoked paprika or a splash of liquid smoke. For a vegetarian version, substitute hearty mushrooms and seitan for the beef, using vegetable stock.

Keyword Beef Stew, Comfort Food, Family Recipe, Hearty Meal, Slow Cooker