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Mamaw's 5 Hour Beef Stew

A comforting, slow-cooked stew bringing together tender beef and hearty vegetables, perfect for a family gathering or cozy evenings.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 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 medium potatoes, peeled and cubed Yukon Gold hold their shape best; russets make it heartier.
  • 3 carrots peeled and cut on the bias Add sweetness and color.
  • 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.
  • 1 cup red wine (optional) Substitutes: extra stock and a splash of balsamic vinegar.
  • 2 leaves 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

Method
 

Preparation
  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
  3. Sear beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer to a plate.
  4. Lower heat to medium and add the remaining oil. Add onions and celery; sauté until soft and golden, about 8 minutes.
  5. Add garlic and cook one minute more.
  6. Stir in tomato paste and cook for 2 minutes, scraping browned bits from the bottom.
  7. Pour in red wine if using, deglazing the pan and loosening flavor-packed fond. Let the wine reduce by half.
Cooking
  1. Return the beef to the pot.
  2. Add carrots, potatoes, beef stock, Worcestershire sauce, bay leaves, and thyme.
  3. Bring to a gentle simmer.
  4. Reduce heat to very low, cover partially with a lid, and let simmer for 4 to 5 hours, stirring occasionally.
  5. About 20 minutes before serving, mix cornstarch slurry, stir into the stew, and simmer until slightly thickened.
  6. Adjust salt and pepper. Remove bay leaves.
  7. Finish with a handful of chopped parsley for brightness, and ladle into bowls.

Notes

For a festive touch, stir in roasted chestnuts and pearl onions during the last hour. 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.