A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.

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  • Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.

  • Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

Nutrition Facts

463 calories; protein 33.7g; carbohydrates 24.5g; fat 25.2g; cholesterol 96.8mg; sodium 328.8mg. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2006
I tried this recipe because Pauline Werner said that it goes back four generations. It indeed tasted like the stew that my mother used to make. I was never able to make my stew taste quite like hers until now. Read More
(47)

Most helpful critical review

Rating: 3 stars
01/01/2007
Admittedly I am from New Zealand and this is just a typical stew over this side of the world. If the stew was oven heated on a low setting for around three hours the meat would melt in your mouth and the flavours would have melded together better. A nice recipe though. Read More
(5)
90 Ratings
  • 5 star values: 54
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/15/2006
I tried this recipe because Pauline Werner said that it goes back four generations. It indeed tasted like the stew that my mother used to make. I was never able to make my stew taste quite like hers until now. Read More
(47)
Rating: 5 stars
01/25/2007
The best stew I have ever had! My whole family loved it. Super easy to make. Made the whole house smell terrific. With dinner rolls the perfect meal for a cold evening. I usually add dried thyme - I think it adds a traditional "stew" flavour. Read More
(29)
Rating: 4 stars
12/01/2006
A very delicious recipe and so easy to prepare! I used beef broth instead of water and it sure gave it that slow-cooked savory taste! Read More
(27)
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Rating: 4 stars
01/07/2007
This is a basic beef stew which is made better by substituting the tomato sauce with a can of stewed tomatoes and adding a package of onion soup mix with the water. This tastes fresher and more flavorful! Read More
(23)
Rating: 4 stars
12/01/2006
This was a great stew but I did need to add more to it as it seemed bland to me. So I added garlic powder and some thyme....and kosher salt. I think next time I will use a beef or vegetabe broth. Overall it turned out great! Read More
(14)
Rating: 5 stars
12/09/2006
By far the easiest and best beef stew recipe I've ever had. I wouldn't make any changes to the base recipe however just because my family likes them in beef stew I also added a drained can of baby green peas and drained can of whole kernel corn toward the end of cooking time. Amazingly delicious!! Read More
(12)
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Rating: 5 stars
12/01/2006
So good!!!!! Read More
(12)
Rating: 5 stars
11/27/2006
I just had my wife's mother over for dinner and I made this stew. The smell wafting throughout the house was almost as good as actually eating this delicious stew. It was truly a great dinner thanks! Read More
(12)
Rating: 5 stars
12/06/2006
WE MUST BE RELATED SAME RECIPES BEEN IN FAMILY FOR GENERATIONS ALSO GOOD WITH BREAD CRUST ON TOP COOKED LIKE DUMPLING IN BLACK IRON FOR CAMPING IN THE NORTH EAST Read More
(11)
Rating: 3 stars
01/01/2007
Admittedly I am from New Zealand and this is just a typical stew over this side of the world. If the stew was oven heated on a low setting for around three hours the meat would melt in your mouth and the flavours would have melded together better. A nice recipe though. Read More
(5)
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