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
  • Flour
  • 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.


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