Grandma’s Beef Stew
Grandma's Beef Stew
This heirloom recipe is perfect for chilly fall and winter nights especially if you’re craving Grandma’s cooking! Simple, but full of flavor. Simmering the meat in bone broth gives an added richness to the dish, and an extra dose of protein. Gluten or grain free? Try cassava flour instead of white flour to dredge the meat. Need to lower your fats? Use diced chuck roast in place of the stew meat. The longer it simmers, the better! Serve a big bowl with a side of crusty, buttered french bread.
Photography & Recipe by Heather Dahlenburg
- 28 Ounces Beef Stew Meat
- 200 Grams Onion (About 1 medium onion), quartered
- 255 Grams Baby carrots
- 4 Celery Stalks, diced
- 813 Grams Baby red potatoes
- 32 Ounces Beef(or chicken) bone broth
- 2 Tablespoons Flour
- 1 Tablespoons Olive Oil
- Salt, pepper and garlic powder to taste
Wash, measure and prepare all vegetables.
Heat large pot over medium heat.
In a ziplock bag, mix flour and stew meat until evenly coated. Season with salt, pepper and a pinch or two of garlic powder.
Evenly spread olive oil in bottom of pot.
- Add floured meat and allow to brown on all sides, about 5 minutes
Pour in broth to cover meat, stir, scraping bits off the bottom of pot.
Add quartered onion and bring to boil.
Reduce heat to simmer, cover loosely and stew for 2 hours, stirring occasionally.
Add carrots, celery and potatoes, cook for 15 minutes or until vegetables are easily pierced with a fork.
Season with salt, pepper and garlic powder to taste.