Hearty Grandma's Beef and Vegetable Stew
This Heartwarming Beef and Vegetable Stew is the perfect antidote for chilly days and feeling under the weather. Inspired by cherished family recipes, this dish is packed with tender beef, vibrant vegetables, and rich flavors reminiscent of the comforting meals your grandmother used to prepare. Combining bite-sized cubes of beef tip roast with a medley of potatoes, carrots, onions, and optional ingredients like mushrooms and peas, this stew will envelop you in warmth and satisfaction. Paired with freshly baked bread, it makes for a soul-soothing meal that brings comfort to body and spirit. A delightful dish that not only fills your stomach but also warms your heart—perfect for gatherings or quiet evenings at home.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
beef tip roast
2 lbs (cut into bite-sized cubes)
stewed tomatoes
2 cups (16 oz. can)
all-purpose flour
1/2 cup (for coating the beef)
olive oil
1/4 cup (for sautéing)
beef broth
3 1/2 cups (32 oz. carton)
russet potatoes
3 medium (peeled and diced)
red potatoes
3 medium (peeled and diced)
yellow onion
1 medium (finely chopped)
onions
2 medium (diced)
carrot
1 large (finely chopped)
carrots
2 large (thickly sliced)
celery
1/4 cup (finely chopped)
celery stalks
3 (thickly sliced)
baby portabella mushrooms
2 cups (cubed (optional))
frozen green peas
1/2 cup ((optional))
garlic
3 teaspoons (minced)
dried basil
1 teaspoon
dried thyme
1/2 teaspoon
kosher salt
1 tablespoon
black pepper
1/2 teaspoon
fresh Italian parsley
1 tablespoon (finely chopped)
Instructions
1
In a Dutch oven or large soup pot, heat the olive oil over medium-low heat until shimmering.
2
In a large plastic bag, combine the all-purpose flour with salt and pepper. Add the cubed beef tip roast and shake vigorously until the meat is thoroughly coated with flour.
3
Carefully add the floured beef and finely chopped onion to the heated pot, sautéing for about 1.5 minutes. Add 2 teaspoons of minced garlic, stirring to avoid burning the garlic. Sauté until the meat is browned on all sides.
4
Next, incorporate the finely chopped carrots, celery, and diced onions into the pot. Stir well to combine.
5
Pour in the beef broth, followed by the diced potatoes, remaining minced garlic, parsley, thyme, and dried basil. Stir to combine all ingredients.
6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow it to simmer for approximately 1.5 hours, stirring every 20-30 minutes.
7
After 1.5 hours, add the stewed tomatoes, sliced carrots, and thickly sliced celery. Stir thoroughly and cook for an additional 25 minutes, allowing the flavors to meld.
8
If using, add the baby portabella mushrooms and frozen peas, stirring gently. Cook for another 5 minutes.
9
Serve the stew in bowls, accompanied by toasted sourdough or French bread with butter. Allow the stew to cool slightly before savoring; it will be delicious but scalding hot. Enjoy your comforting bowl of goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Beef and Vegetable Stew?
Grandma's Beef and Vegetable Stew is a heartwarming, soul-soothing meal featuring tender beef, potatoes, carrots, and rich broth inspired by cherished family recipes.
What cut of beef is best for this stew?
The recipe calls for 2 lbs of beef tip roast cut into bite-sized cubes for the best texture and flavor.
How long does the stew need to simmer?
The stew requires an initial simmer of 1.5 hours, followed by an additional 25 to 30 minutes after adding the final vegetables.
Can I make this stew in a Dutch oven?
Yes, the instructions specifically recommend using a Dutch oven or a large soup pot to prepare this recipe.
What type of potatoes are used in this recipe?
This recipe uses a combination of 3 medium russet potatoes and 3 medium red potatoes, both peeled and diced.
Can I add extra vegetables like mushrooms or peas?
Yes, the recipe includes optional steps for adding 2 cups of cubed baby portabella mushrooms and 1/2 cup of frozen green peas at the end.
Do I need to coat the beef in flour?
Yes, shaking the beef in a bag with all-purpose flour, salt, and pepper is a key step before sautéing.
What is the purpose of the flour coating on the beef?
The flour coating helps the beef brown during sautéing and acts as a thickening agent for the stew liquid.
How do I prevent the garlic from burning?
Add the minced garlic after the beef and onions have sautéed for 1.5 minutes and stir constantly to ensure it doesn't burn.
Can I use a different type of oil instead of olive oil?
While 1/4 cup of olive oil is recommended, you can substitute it with other cooking oils suitable for sautéing.
What herbs are included in this stew?
The stew is seasoned with dried basil, dried thyme, and fresh Italian parsley for a rich herbal profile.
How many cups of beef broth are required?
You will need 3 1/2 cups of beef broth, which is equivalent to a standard 32 oz. carton.
Can I use canned tomatoes?
Yes, the recipe uses a 16 oz. can (2 cups) of stewed tomatoes to add depth to the broth.
Is it necessary to peel the potatoes?
The recipe specifies that both the russet and red potatoes should be peeled before being diced.
What is the total cooking time for this recipe?
The total active simmering time is approximately 2 hours, excluding preparation and sautéing time.
How should I serve this beef stew?
Serve the stew in bowls with toasted sourdough or French bread and butter on the side.
Can I make this stew ahead of time?
Yes, beef stew often tastes better the next day as the flavors have more time to develop and meld together.
What if I do not have beef tip roast?
You can substitute beef tip roast with other stewing meats like chuck roast, cut into similar bite-sized pieces.
Can I use dried parsley instead of fresh?
While fresh Italian parsley provides the best flavor, you can use dried parsley in a smaller quantity as a substitute.
How do I achieve a rich flavor in the stew?
Browning the meat and onions thoroughly and allowing the stew to simmer on low heat for 1.5 to 2 hours creates a rich, deep flavor.
Is this recipe suitable for winter?
Absolutely, it is described as a perfect antidote for chilly days and a comforting winter meal.
Can I use red onions instead of yellow onions?
The recipe calls for yellow and diced onions, but red onions can be substituted if you prefer their specific flavor.
What bread pairs well with this recipe?
Toasted sourdough or French bread with butter is highly recommended to accompany the stew.
How often should I stir the stew while it simmers?
You should stir the stew every 20 to 30 minutes while it is simmering to ensure even cooking and prevent sticking.
Can I add more garlic if I prefer?
Yes, the recipe uses 3 teaspoons of minced garlic, but this can be adjusted according to your personal taste.
What size should the beef cubes be?
The beef tip roast should be cut into bite-sized cubes to ensure they become tender and are easy to eat.
When do I add the frozen peas?
Frozen peas should be added at the very end of the process and cooked for only 5 minutes.
Why are there two different preparations for carrots?
Finely chopped carrots are added early to flavor the base, while thickly sliced carrots are added later to provide texture.
Is it okay to use only one type of potato?
Yes, while a mix of russet and red potatoes is suggested, you can use just one variety if that is what you have available.
Can I freeze the leftovers?
Yes, this stew freezes well in an airtight container, making it great for future convenient meals.