Old Timey Beef Stew
My grandpa Tony loved Beef Stew! He made it in the Navy during WWII and always told stories of peeling mountains of potatoes. I make it when it's gloomy outside and need something with a little more heft than a soup.
- Chuck roast (cut into cubes and season with lots of kosher salt then let sit for 30 minutes on counter)
- 1 big or 2 small onions, diced
- 6 carrots, peeled and sliced
- 8 celery stalks, sliced
- 2-3 big potatoes, peeled and diced
- Tomato paste
- Worcestershire sauce
- Beef stock
- Bay leaf
- Frozen peas
Old Timey Beef Stew Recipe
- Heat a dutch oven on high until very hot, then add is a tbl of canola or vegetable oil.
- Sear meat by placing in one layer of meat. DO NOT TOUCH FOR 2 MINUTES. Flip and sear the other side.
- Remove all the meat and add in 1 Tbl of oil, onion, celery, potatoes, and carrots. Sautee the vegetables for 5 minutes.
- Add in ½ can of tomato paste and brown until the color deepens.
- Add in 4 Tbl of flour and toast for 1 minute.
- Add in 3 Tbl of Worcestershire sauce and 4 cups beef stock.
- Add in bay leaf.
- Bring to a simmer and then place in 275 degree oven until meat is tender. OR cook on stove top on reduced heat until tender (roughly 2 hours).
- Season with salt and pepper and add frozen peas.
- Turn off heat and let sit for 20 minutes.