Mamaw’s 5 Hour Beef Stew
Introduction
There are smells that take you home: browned beef and rosemary rising like a warm blanket, soft onions melting into gravy, and potatoes that hold the memory of Sunday afternoons. That is exactly what Mamaw’s 5 Hour Beef Stew offers—slow, soulful comfort that warms the whole house and every heart in it. Mamaw’s 5 Hour Beef Stew is the kind of homemade dish that makes the clock feel friendly: five hours of gentle simmering that turn simple ingredients into a family favorite and a delightful, comforting recipe. If you love a simple dinner that tastes like love in a bowl, this is for you. For a quicker, crockpot-style riff that still hits those cozy notes, check out this crockpot vegetable beef stew for inspiration.
Why Make This Recipe
- It is a crowd-pleaser: guests will linger at the table, spoon in hand, asking for seconds.
- Easy prep: mostly chopping and seasoning up front, then patient, hands-off cooking.
- Versatile ingredients: swap root vegetables depending on the season or pantry.
- Deep, layered flavor: low and slow cooking transforms a plain cut of beef into something almost magical.
- Perfect for festive cooking or a quiet weeknight—this stew dresses up for holidays and soothes on cold evenings.
Ingredients You’ll Need
- 2.5 to 3 pounds beef chuck, cut into 1.5-inch cubes — fatty enough to stay tender; sirloin is leaner but still fine.
- 3 tablespoons vegetable oil — for a good sear; use olive oil if you prefer a fruitier note.
- 2 large yellow onions, roughly chopped — they dissolve into the sauce and add sweetness.
- 4 cloves garlic, minced — do not skip; garlic brightens the whole pot.
- 3 carrots, peeled and cut on the bias — add sweetness and color.
- 3 medium potatoes, peeled and cubed — Yukon Gold hold their shape best; russets make it heartier.
- 2 stalks celery, chopped — classic aromatic base.
- 3 tablespoons tomato paste — deepens the stew’s richness; use roasted red pepper paste for a twist.
- 4 cups beef stock — low-sodium if you want to control saltiness; bone broth adds extra body.
- 1 cup red wine (optional) — substitutes: extra stock and a splash of balsamic vinegar.
- 2 bay leaves, 1 teaspoon dried thyme, salt and freshly ground black pepper to taste.
- 2 tablespoons Worcestershire sauce — for umami; use soy sauce for a gluten-free option.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water — for thickening at the end.
- Fresh parsley, chopped, for garnish.
Substitutions and notes: use Greek yogurt instead of sour cream if you want a lighter finish when serving on the side, or swap potatoes for sweet potatoes for a different flavor profile.
Prep and Cook Time
- Prep time: 25–35 minutes (mostly chopping).
- Cook time: 4 hours 30 minutes to 5 hours (simmering time included).
- Total time: about 5 hours to 5 hours 30 minutes.
This is not a quick meal, but it is a simple dinner to prepare—easy meal prep followed by patient cooking that rewards you richly. The slow simmer is very much worth the wait.
How to Make Mamaw’s 5 Hour Beef Stew
- Pat the beef dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer to a plate. The scent of the meat browning is the first memory you will make.
- Lower heat to medium and add the remaining oil. Add onions and celery; sauté until soft and golden, about 8 minutes. Add garlic and cook one minute more—its aroma will fill the kitchen and make your mouth water.
- Stir in tomato paste and cook for 2 minutes, scraping browned bits from the bottom. Pour in red wine if using, deglazing the pan and loosening flavor-packed fond. Let the wine reduce by half.
- Return the beef to the pot. Add carrots, potatoes, beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.
- Reduce heat to very low, cover partially with a lid, and let simmer for 4 to 5 hours, stirring occasionally. The slow bubble should be patient and gentle—this is where the magic happens, transforming textures and melding flavors.
- About 20 minutes before serving, mix cornstarch slurry, stir into the stew, and simmer until slightly thickened. Adjust salt and pepper. Remove bay leaves.
- Finish with a handful of chopped parsley for brightness, and ladle into bowls. Serve hot with crusty bread or creamy mashed potatoes.
Tips and Creative Variations
- Add a splash of balsamic vinegar or a spoonful of jam at the end for a subtle sweet-tart lift.
- For a festive touch, stir in roasted chestnuts and pearl onions during the last hour.
- Make it gluten-free by using tamari instead of Worcestershire sauce.
- Vegetarian twist: use hearty mushrooms and seitan with vegetable stock for a satisfying homemade dish that keeps the texture.
- For a faster weeknight version, brown the beef and finish in a pressure cooker for 60 to 90 minutes.
Serving Ideas
This is a family favorite at holiday tables and a humble anchor for simple, joyful dinners. Serve Mamaw’s 5 Hour Beef Stew with warm, buttered crusty bread and a crisp green salad for contrast. For drinks, a full-bodied red wine matches the stew’s depth, while a cold, fizzy cider makes a lovely counterpoint. Picture children clutching steaming bowls, laughter filling the rooms—this stew invites conversation and seconds.
Storing and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat or in a 325 degree Fahrenheit oven covered until warmed through. Avoid boiling after refrigeration to prevent overcooking the beef.
Pro Tips for Success with Mamaw’s 5 Hour Beef Stew
- Brown the meat well: those caramelized bits are flavor gold.
- Low and slow is non-negotiable — resist cranking the heat.
- Taste and adjust: salt deepens as it cooks, so season gradually.
- Use bones or bone broth for added body if you can—it makes the stew sing.
- Let it rest: stew often tastes better the next day, making it perfect as make-ahead comfort food.
FAQs
Q: Can I freeze Mamaw’s 5 Hour Beef Stew?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Q: What cut of beef is best?
A: Beef chuck is ideal because its marbling melts into tenderness during long cooking. Brisket works, too, but may need a bit more time.
Q: Can I make this in a slow cooker?
A: Yes. After searing, transfer to a slow cooker and cook on low for 6 to 8 hours. The flavor will be similar though the sear and fond are essential for depth.
Q: How do I thicken the stew without cornstarch?
A: Mash a few potatoes into the stew or simmer uncovered to reduce and concentrate the sauce.
Q: Is red wine necessary?
A: No. It adds richness, but extra beef stock and a splash of balsamic or Worcestershire sauce can stand in admirably.
Conclusion
Mamaw’s 5 Hour Beef Stew is more than a recipe; it is a ritual of patience and comfort that turns ordinary ingredients into a nourishing, joyful feast. Whether you are feeding a house full of relatives or curling up with a bowl on a quiet night, this stew delivers warmth, memory, and the kind of flavor that invites hugs at the table. For the original inspiration behind this beloved dish see the classic take on Mamaw’s 5 Hour Beef Stew – The Farmwife Cooks, and if you enjoy reflective food writing that pairs well with slow cooking, consider the thoughtful piece Boar On The Floor.
Mamaw's 5 Hour Beef Stew
Ingredients
Method
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
- Sear beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer to a plate.
- Lower heat to medium and add the remaining oil. Add onions and celery; sauté until soft and golden, about 8 minutes.
- Add garlic and cook one minute more.
- Stir in tomato paste and cook for 2 minutes, scraping browned bits from the bottom.
- Pour in red wine if using, deglazing the pan and loosening flavor-packed fond. Let the wine reduce by half.
- Return the beef to the pot.
- Add carrots, potatoes, beef stock, Worcestershire sauce, bay leaves, and thyme.
- Bring to a gentle simmer.
- Reduce heat to very low, cover partially with a lid, and let simmer for 4 to 5 hours, stirring occasionally.
- About 20 minutes before serving, mix cornstarch slurry, stir into the stew, and simmer until slightly thickened.
- Adjust salt and pepper. Remove bay leaves.
- Finish with a handful of chopped parsley for brightness, and ladle into bowls.