There’s something inherently comforting about a hearty beef stew simmering on the stove or in the slow cooker, filling the kitchen with rich, savory aromas that evoke feelings of warmth and home. For many, beef stew is more than just a meal; it’s a culinary hug, a dish that brings people together around the table and makes any day feel special. This particular beef stew recipe, passed down through generations, holds a special place in my heart and family tradition.
I remember sitting at the kitchen table, eagerly awaiting the arrival of this fragrant stew, often after a long day at school or during chilly winter weekends. My mother would prepare this stew with a lot of love, taking her time to make sure every bite was perfect. The comforting blend of tender beef, hearty vegetables, and savory broth always made for an unforgettable meal. It’s these memories that make this beef stew not just a recipe, but a cherished part of our family’s culinary heritage.
Ingredients
2 pounds beef stew meat
1 cup all-purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, cut into cubes
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 teaspoons demi-glace beef (or beef flavor concentrate)
4 medium to large sweet potatoes, washed and diced
3 large carrots, peeled and sliced
1 celery stalk, cut into cubes
Directions
1. Prepare the Beef
Season the Flour: Begin by preparing a seasoning mixture for the beef. In a resealable plastic bag, combine 1 cup of all-purpose flour with 1 tablespoon of seasoning salt. Shake or whisk until well combined.
Coat the Beef: Add 2 pounds of beef stew meat to the bag. Seal the bag tightly and shake vigorously to ensure that the meat is evenly coated with the seasoned flour. This step helps to create a flavorful crust on the beef and thicken the stew as it cooks.
Brown the Beef: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil is hot, add the floured beef chunks to the pan. Sear the beef on all sides until it is browned. This process not only enhances the flavor but also locks in the juices, making the beef tender and flavorful.
Transfer to Slow Cooker: Remove the browned beef from the pan using a spoon or tongs and transfer it to the bottom of the slow cooker. Season the beef with ½ teaspoon of black pepper.
2. Sauté the Vegetables
Cook the Onions: In the same pan used for the beef, add the cubed onions. Sauté the onions for about 2 minutes, or until they start to become translucent and fragrant. Don’t worry about cleaning the pan; the browned bits left from the beef will add depth of flavor to the stew.
3. Prepare the Stew Base
Deglaze the Pan: Pour ¼ cup of Worcestershire sauce and 2 cups of water into the pan. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enrich the stew.
Add Demi-Glace: Stir in 2 teaspoons of demi-glace beef or beef flavor concentrate. This ingredient adds a robust, savory depth to the broth. If you don’t have demi-glace, you can use beef bouillon cubes or a similar beef-flavored concentrate.
Combine and Simmer: Allow the mixture to come to a gentle simmer for a couple of minutes. This helps to combine all the flavors and dissolve any remaining flour clumps.
4. Assemble the Stew
Layer the Vegetables: Place the diced sweet potatoes, sliced carrots, and cubed celery into the slow cooker on top of the beef. Add 2 bay leaves to the slow cooker. The bay leaves will infuse the stew with a subtle aromatic flavor.
Add the Broth: Pour the prepared broth mixture from the pan over the vegetables and beef in the slow cooker. Make sure that the liquid covers the ingredients; if not, add a little more water as needed.
5. Cook the Stew
Slow Cook: Cover the slow cooker with its lid. Set the slow cooker to low heat and let it cook for 8 hours. The long, slow cooking time allows the flavors to meld together beautifully, and the beef becomes tender and succulent.
Final Touches: After 8 hours, carefully remove the bay leaves from the stew. Give the stew a good stir and taste for seasoning. Adjust salt and pepper to taste if necessary.
Variations & Tips
Add More Vegetables: Feel free to include other vegetables such as parsnips, turnips, or green beans for added variety and nutrition.
Make it Spicy: For a bit of heat, add a dash of red pepper flakes or a splash of hot sauce to the stew.
Thicken the Stew: If you prefer a thicker stew, you can mash some of the sweet potatoes and carrots directly in the slow cooker or stir in a slurry of cornstarch and water during the last hour of cooking.
Alternative Cooking Methods: If you don’t have a slow cooker, you can make this stew on the stovetop. Simply follow the same steps but simmer the stew in a large pot over low heat for about 2-3 hours, or until the beef and vegetables are tender.
Garnish Ideas: Serve the stew with a sprinkle of fresh parsley or thyme for a burst of color and freshness. A side of crusty bread or cornbread makes for a satisfying meal.
Conclusion
My mom’s beef stew recipe is a testament to the simple pleasures of home-cooked food. Each spoonful offers a comforting blend of tender beef, hearty vegetables, and a savory broth that warms you from the inside out. This stew is not just a meal; it’s a family tradition, a way to bring loved ones together, and a reminder of the warmth and love that goes into every home-cooked dish.
Whether you’re preparing this stew for a special occasion, a cozy family dinner, or just because you crave something hearty and satisfying, it promises to deliver on flavor and comfort. Embrace the slow cooking process and enjoy the rich, savory results that will make this beef stew a beloved part of your own family’s culinary traditions.
