Old Fashioned Beef Stew

READY IN: 3hrs 30mins




  • Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
  • Add onion and celery and continue to brown for a few minutes, stirring often.
  • Add garlic and cook for 1 more minute stirring constantly.
  • Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
  • Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
  • Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
  • Taste 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.
  • THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
  • MORE 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.
  • NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!