1/2 Photos of Old Fashioned Beef Stew
3 hrs 30 mins
Mama's Kitchen (Hope)'s Note:
My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!
My Private Note
Units: US | Metric
- 3 lbs lean stewing beef, cubed
- 1 large yellow onion, diced
- 2 cups celery, diced including leaves
- 3 -4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes with juice
- 6 cups beef stock (equivalent amount water and bouillon may be used)
- 1/2 cup fresh parsley, minced
- 4 bay leaves
- 2 lbs potatoes, diced, peeled if desired
- 1 cup carrot, diced
- 1 pinch sugar
- 1Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
- 2Add onion and celery and continue to brown for a few minutes, stirring often.
- 3Add garlic and cook for 1 more minute stirring constantly.
- 4Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
- 5Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
- 6Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
- 7Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
- 8THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
- 9MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
- 10NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!
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Nutritional Facts for Old Fashioned Beef Stew
Serving Size: 1 (418 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 315.0
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 5.3 g
- Cholesterol 65.7 mg
- Sodium 624.5 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 3.4 g
- Sugars 4.3 g
- Protein 27.3 g