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bonnie's granny's beef stew

(4 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

This delicious Granny's Beef Stew is a great choice for a cold winter day. I paired it with my Spanish cornbread for the perfect comfort meal. Chock full of chunks of beef and fresh vegetables in a thick robust broth, this hearty stew is easy to make and simmered slowly in the dutch oven. It is even better the second day after the flavors have had a chance to blend. I am happy to share this recipe with my JAP friends. Enjoy!

(4 ratings)
method Stove Top

Ingredients For bonnie's granny's beef stew

  • 3 to 4
    pounds chuck, cut in chunks for browning
  • 2
    tablespoons vegetable oil for frying
  • 5
    cups good beef broth
  • 1/2
    cup tomato puree
  • 1/4
    cup flour for thickening
  • 1
    cup light wine(if you prefer dark wine that is ok.) you may also use vermouth.
  • salt and pepper to taste
  • 2
    yellow onions cut in chunks
  • 4
    cloves of garlic minced
  • 4
    carrots scraped and cut into chunks
  • 3
    medium russet potatoes cut into chunks
  • 2
    stalks of celery cut into chunks
  • 2
    bay leaves
  • 1/2
    teaspoon dried thyme
  • 1/2
    teaspoon dried rosemary
  • 1/2
    cup chopped parsley for garnish

How To Make bonnie's granny's beef stew

  • 1
    In a Dutch oven or heavy pot with tight fitting lid, add oil and heat on medium high.
  • 2
    When the vegetable oil is hot, salt and pepper the meat, sear it in the hot oil, then remove it from the Dutch oven and set aside.
  • 3
    Add onions to the Dutch oven and saute for about 5 to 7 minutes until they are soft.
  • 4
    Reduce heat to medium low and add in the flour to the onions and stir and cook for a couple of minutes. Then add the garlic, stir for another minute, then add wine to deglaze the bottom of the Dutch oven. Simmer about 7 minutes.
  • 5
    Add the broth, tomato puree, browned beef, and the seasonings.
  • 6
    Simmer the stew, covered, on low simmer for about an hour, then add the vegetables. Simmer until vegetables are tender. Note: At this step, you can also transfer the stew to a crockpot and cook on low 3 to 4 hours until vegetables and meat are tender.
  • 7
    Add more salt if needed. Add the parsley last, and let the stew sit covered in the Dutch oven for about 20 minutes before serving. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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