Old-Fashioned Beef Stew

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

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Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1594.1 kcal

Equipment

1 Large nonstick stock pot
1 Chef's knife
1 Cutting Board
1 Small Mixing Bowl
1 Spatula or wooden spoon

Ingredients

Main

1 pound lean beef chuck trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Instructions

Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Notes

For optimal flavor, ensure the beef is thoroughly seared to develop a rich, browned crust before simmering; work in batches if necessary to avoid overcrowding the pot, which can steam rather than brown the meat. When adding water, consider using additional beef broth or a dry red wine for a more complex and savory base. Skimming fat and foam is crucial for a clean, appealing stew. Ensure vegetables are cut uniformly for even cooking; add root vegetables earlier and more delicate greens later to maintain texture. A bay leaf and a sprig of fresh thyme added during the long simmer will significantly enhance the aromatic profile. Adjust seasoning precisely at the end.