Mamaw's 5 Hour Beef Stew
A comforting and flavorful beef stew that simmers for five hours, perfect for chilly nights and family gatherings.
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.