Real Grandma's Beef & Vegetable Stew
A hearty, one-pot masterpiece of tender beef and root vegetables simmered in a savory broth, embodying the soul of home cooking. This american-inspired soups ready in about 100 minutes pairs cut into 1-inch cubes beef chuck, medium, peeled and diced potatoes, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes beef chuck
- 3 medium, peeled and diced potatoes
- 3 medium, peeled and diced carrots
- 2 stalks, diced celery
- 1, chopped onion
- 2 cloves, minced garlic
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Season beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear beef in batches for 3 minutes per side until browned, then set aside.
- Step 2: Add 2 minced garlic cloves and 1 chopped onion to the pot. Cook for 3 minutes until softened. Stir in 2 tbsp tomato paste and cook for 2 minutes.
- Step 3: Return beef to pot, add 4 cups beef broth, 1 tsp dried thyme, 3 diced potatoes, 3 diced carrots, and 2 diced celery stalks. Bring to a gentle boil, then reduce heat to low.
- Step 4: Cover and simmer for 1 hour, stirring occasionally, until beef is tender. Stir in 1 tbsp flour mixed with 2 tbsp cold water to thicken the broth.
- Step 5: Add 2 tbsp chopped fresh parsley and cook uncovered for 5 minutes until vegetables are tender. Adjust seasoning with salt and pepper. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Grandma's Beef & Vegetable Stew take to make?
Total time is about 100 minutes (20 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Real Grandma's Beef & Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks, diced celery from drying out.
Can I substitute ingredients in Real Grandma's Beef & Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Real Grandma's Beef & Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Real Grandma's Beef & Vegetable Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
