Slow cooking a traditional beef stew recipe on a chilly winter weeknight or weekend will instantly make you feel warm and comforted inside.

A homemade traditional beef stew recipe is a great stick to your ribs type of meal that can be prepared at night, stewed for hours, and ready by morning.

And there’s always plenty to go around to feed a hungry crowd – such as your family.

This meal is so simple to make and can easily be doubled or tripled to feed more people.

Many of the ingredients can be found year-round so everything you need should be easy to purchase when you’re ready to prepare your stew.

As a mom wanting to have nutritious meals on hand this is such an easy go-to meal.

Stews and soups make great meals for family-style eating because everyone can graze all day long.

Stew is a great way to experiment with different vegetables, herbs, and spices.

A warm pot of beef stew simmering in the background on a homeschool day also gives you a sense of preparedness when lunchtime or dinner rolls around.

Why I Avoid Prepackaged Stew Kits

Prepackaged stew kits are convenient in many ways.

Someone has already chosen the meat for you, selected your vegetables and herbs, and chopped all the ingredients for you.

That takes away half of the experience of preparing your very own homemade beef stew.

The process of selecting your own ingredients is a huge part of the process that allows you to create a special pot of goodness for your family.

Not to mention the chopping part of beef stewed is enjoyed by kids as it provides a way for them to help you in the kitchen.

Most importantly, you have no idea how long the ingredients have been cut and wrapped and sitting on the shelf.

By doing the shopping yourself for everything you will include in your stew, you will have the greatest opportunity to use the freshest ingredients possible.

What Is The Difference Between Stew And Soup?

Soups are made with more liquid as the primary base.

Soups can be completely liquid with other added ingredients.

The ingredients in soups are cooked in the liquid; completely submerged.

Soups are also usually brought to a boil then simmered on low.

Stews have a thicker and chunkier consistency.

Stews are made with some liquid but nowhere near as much as soups.

When stews are prepared the meats, vegetables and potatoes are cooked by being stewed in a small amount of liquid over a long period of time.

Soups can be made by being covered with or without a lid.

Stews are always cooked while covered.

Should I Use Homemade Bone-broth In My Traditional Beef Stew Recipe?

Whenever possible, yes.

Homemade bone broth will provide a flavor to your stew recipe that is unique and shines in comparison when made with store brought bone broth.

Also, homemade bone broth is collagen-rich and provides an excellent source of digestion and gut health.

Homemade bone broth can easily be made the same day or a day or two before making your beef stew.

How Do You Cook Stewing Beef So It’s Tender?

The number one way to make sure your stewing beef is not tender is to rush the cooking process.

In order for your stewed beef to be tender, you have to cook your cut of beef slow and on low.

We’re talking a minimum of 2 hours.

Trying to rush the cooking time for your stewed beef may leave you with tough and chewy stew.

You can choose to sear the top and bottom of your cuts of meat before adding them to your pot.

As this will add a richer depth of taste to your stew.

Searing your cuts of meat on high heat for a few minutes will cause the Maillard reaction to take place.

This means browning and allowing the exterior of your meat to caramelize.

Or, you can add the meat directly to the pot.

Without searing.

Whichever you choose, just make sure you allow for plenty of time to cook.

Common Cuts Of Meat For Beef Stew

When selecting cuts of meat for a beef stew you may attempt to avoid some cuts of meat because they are considered to be tough cuts of meat.

Don’t worry too much because even tough cuts of meat can be stewed long enough to become juicy, tender, and moist in your beef stew.

Here are some common cuts of meat for preparing your stew.

Chuck

Bone-in short ribs

Bohemian (bottom sirloin flaps)

Oxtail

Brisket (fatty or moist)

Crosscut shanks

Round

Roast

What Are The Basics Of A Traditional Stew?

There are many variations of stew you can create.

But, for a more classic style of beef stew the basics include the following:

  • Large chunks of meat
  • Vegetables
  • Beans
  • Flavorful liquid (such as broth or water; some people even opt for wine or beer)
  • Fresh or dried herbs and spices
  • Potato chunks

How To Make A Traditional Beef Stew Recipe:

  1. Trim any excess fat from beef cuts. Cut beef cuts into chunks or serving-size pieces.
  2. Add beef cuts into Crock-Pot. Combine with potatoes, carrots, celery, onion parsnip, bay leaves, rosemary, and thyme.
  3. Add in about 1 1/2 cups of broth.
  4. Cook on low for about 8 hours or until beef is fork-tender.

*Note: You can always add small amounts of flour to thicken up your stew if you prefer. Personally, I find it unnecessary as the texture and taste are perfect for our liking.

Tools And Ingredients:

  • 2 1/2 pounds of beef meat for stewing
  • 2-3 Large potatoes. Cut into quarter chunks
  • 3 large carrots peeled and cut into 3/4 inch slices
  • 2 large celery stalks
  • 1 large onion thinly sliced
  • 1 Large parsnip cut into 3/4 inch slices
  • 4 Bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 Cup bone-broth or chicken stock
  • Salt and pepper to taste
  • (Optional) Coconut aminos to flavor meat
  • Crock-Pot
  • Sharp knife
  • Cutting board

Traditional Beef Stew Recipe

Recipe by Andrea FelderCourse: Dinner, LunchCuisine: American
Servings

10

servings
Prep time

20

minutes
Cooking time

8

hours 
Total time

8

hours 

20

minutes

Enjoy this family-style, traditional beef stew recipe. Proven to be a delicious crowd-pleasing, warm cozy one-pot meal!

Ingredients

  • 2 1/2 pounds of beef meat for stewing

  • 2-3 Large potatoes. Cut into quarter chunks

  • 3 large carrots peeled and cut into 3/4 inch slices

  • 2 large celery stalks

  • 1 large onion thinly sliced

  • 1 Large parsnip cut into 3/4 inch slices

  • 4 Bay leaves

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 Cup bone-broth or chicken stock

  • Salt and pepper to taste

  • (Optional) Coconut aminos to flavor meat

Directions

  • Trim any excess fat from beef cuts. Cut beef cuts into chunks or serving-size pieces.
  • Add beef cuts into Crock-Pot. Combine with potatoes, carrots, celery, onion parsnip, bay leaves, rosemary, and thyme.
  • Add in about 1 1/2 cups of broth.
  • Cook on low for about 8 hours or until beef is fork-tender.

Notes

  • *Note: You can always add small amounts of flour to thicken up your stew if you prefer. Personally, I find it unnecessary as the texture and taste are perfect for our liking.

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