Beef Stew
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Fall is officially here. To quote Anne of Green Gables, “I’m so glad I live in a world where there are Octobers”! The pleasant days and cool nights are such a blessing after a summer of record breaking heat.
I’m embracing all things fall, pumpkin, apple, spice and generally cozy! This beef stew recipe is perfect for the cozy vibe and is, easy, nutritious and will become a family favorite! I love the simple things in life- eating a warm stew or soup on a chilly evening is one of my favorite things.
This is my family’s Beef Stew Recipe! My Grandmommy got the recipe from a doctor in her small town decades ago and tweaked it over the years to her taste. I remember going with her to the grocery store on more than one occasion when we were visiting to pick up the stew meat she had ordered especially for this recipe! I used to feel like she was being just a little “extra”, but years later, I realize that the meat really is the key to this recipe. If there is a premium meat option, always go with that! Also, avoid lean stew meat. Having some fat on the meat makes it tender and adds some extra flavor.
My mom also prepared this stew for us growing up and it was a staple during the fall and winter months! It is a great dish to make if you have dinner guests or just a large family because it serves 8-10 people! I grew up 16 hours away from my grandparents (not something I’m repeating with my children and their grandparents!) and I remember walking into their house after a long trip to smell this stew cooking in the oven!
You prepare this beef stew in a large roasting pan! Grandmommy gave me one of her roasting pans when I got married and I’ve used it for so many dishes but this is my favorite recipe to prepare in it! There is something that reminds me of home when I lift the lid to see that beautiful beef stew! You can prepare this in an aluminum roasting pan with foil but, I think the roasting pan makes a difference. Here is a roasting pan that is very similar to mine if you need one!
This recipe predates the “crock-pot era”. So, you will bake this in the oven for 4 hours on low heat. This makes the meat and the vegetables so tender and full of flavor! Don’t be intimidated by this! There is no basting or anything required- once the stew is put together and the lid is on, it just stays in the oven and comes out perfectly every time! If we’re having people over after church, this is one of my go-to recipes because it can cook while we’re at church in the morning! If I’m making it for dinner, I put it in the oven by 2 pm so it will be ready at 6 and I can spend the entire afternoon smelling the deliciousness!
This beef stew has meat, potatoes, celery, carrots and onions with a hearty tomato-based gravy so it can stand on it’s own for a balanced, nutritious meal. I usually serve cornbread with it because it is my husband’s favorite! I also like to add a little more green to the meal with a salad or green beans. Be creative and make what your family enjoys!
What You Will Need:
Sharp Knife
Small Mixing Bowl
Measuring Spoons
Recipe:
The thickening agent for the gravy for this beef stew is Instant Tapioca, which seems a little weird, but it tastes amazing! It is mainly soy, however, so if you have a soy allergy or sensitivity, this recipe may not be for you!
Because the gravy is mostly tomato juice, the flavor only deepens over time (like anything that is tomato-based!). Because of this, I think the stew tastes even better the next day! When it was just my husband and me, I would make a stew and we would get 2 other dinners from it!
Let me know if you make this recipe! Enjoy!