Old Fashioned Beef Stew, slow roasted comfort food perfection. The ideal Sunday Dinner coming straight from our family kitchen to yours. This is my Gran’s recipe and let me tell you it’s super simple and seriously the best stew ever! Plus, you can easily double or triple it too.
The beautiful thing is you toss all of the ingredients into the Dutch Oven, wrap it in foil, place the lid on top and roast in the oven for 6 hours. This is one of those recipes I urge you not to brown your stew meat or soften your vegetables. I know, I know I’m always preaching that color equals flavor (and it does), but there’s something magical about this stew and I swear it’s perfect the way it was written.
Can I use a Slow Cooker to make Beef Stew?
Yes, BUT a slow cooker doesn’t reduce the liquid the same resulting in a stew or braise that may be thinner than desired. You can always reduce the stew further on the stove top to thicken the gravy more. But I do suggest roasting in the oven as stated in the recipe to achieve the perfect gravy reduction.
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What's the best cut of meat for making stew?
The same cut we recommend for making Red Wine Pot Roast. Chuck Roast wins hands down every time and it can easily be trimmed down for making stew in 5-10 minutes. Butchers will offer stew meat that’s already been cut to size, but it costs more per pound and is not always Chuck Roast.
- Most connective tissue is too subtle to see, but the silvery sheath that surrounds and separates individual muscles is a visible illustration of connective tissue.
- Fat also tends to encircle muscles and can be distinguished from connective tissue by its opaque appearance and waxy like texture when cold.
- Ample fat is considered marbled and makes for a flavorsome cut, however, too much fat surrounding a cut of meat will just create unpleasant gristle in the final dish. We advise trimming away any excessive amounts of surrounding fat.
- Muscle grain: Look for coarse meat grain, with bundles of fibers you can clearly see. This coarse grain is a sign that the meat was once a strong and hard-working muscle, so when cooked in the IP or traditionally over a low-and-slow fire, it will reward you with a succulent and tender braised texture.
- Trim and cut your roast into bite-sized pieces immediately after you take it out of the fridge. Then season with kosher sea salt and freshly cracked black pepper, set aside and allow it to come to room temperature while you add the rest of the ingredients to the Dutch Oven.
Is it easy to make Old Fashioned Beef Stew? Yes, it's super easy!
What should I serve with Old Fashioned Beef Stew?
It’s a meal in itself but fluffy biscuits or crusty bread are always a great addition for mopping up the extra gravy! It makes it’s own gravy as it cooks so no need for thickening once you pull it from the oven.
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How to Make Old Fashioned Beef Stew
Old Fashioned Beef Stew, slow roasted to comfort food perfection. The perfect Sunday Dinner coming straight from our family kitchen to yours. This is my Gran's recipe and let me tell you it's super simple and seriously the best stew ever!
- 3 ribs celery stalks, washed + 1-inch dice
- 16 oz (1 pound) baby carrots, washed
- 4 large Idaho Potatoes, scrubbed + 1-inch dice
- 1 large onion, topped + peeled + 1-inch dice
- ½ cup Panko breadcrumbs, seasoned
- 1 28 oz San Marzano tomatoes,
- 2½ pound chuck roast, boneless
- 1 Tablespoon Kosher sea salt, coarse ground
- 1 teaspoon fresh cracked black pepper
- 1 Tablespoon sugar
- 3 Tablespoons minute tapioca, sub all purpose flour
- ½ cup Worcestershire sauce
Preheat the oven to: 250°F/120°C
Add all of the ingredients, celery, carrots, Idaho potatoes, onion, Panko, San Marzano tomatoes, chuck roast, Kosher sea salt, black pepper, sugar, minute tapioca, and Worcestershire sauce to a large Dutch Oven.....
Stir with a large flat bottomed wooden spoon to incorporate ingredients thoroughly.....
Tightly wrap the top of the Dutch Oven with heavy-duty foil....
Cover with the lid and roast in the oven for 6 hours, don't remove the pot to stir at any time just allow it to roast low and slow....
Remove from the oven after 6 hours and allow to stand for 15 minutes, remove the lid and foil and stir...
Dish into bowls and serve with biscuits or crusty bread if desired.
- Prep time is approximate but it's very quick to toss everything into the Dutch Oven.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Freeze in an airtight container 4-6 months.