Are you craving a hearty, soul-warming meal that transports you back to grandma's kitchen? Look no further than this classic Old Fashioned Boiled Beef Stew - a timeless recipe that promises to transform ordinary ingredients into an extraordinary culinary experience. With tender beef chunks, perfectly cooked vegetables, and a rich, deeply flavored broth, this stew isn't just a meal; it's a nostalgic journey that will have your family gathering around the table with anticipation and excitement.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into cubes
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
Instructions
- Prepare all ingredients by cutting beef chuck into 1-inch cubes, ensuring uniform size for even cooking. Season the beef cubes generously with salt and pepper.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes and brown them in batches, allowing each side to develop a rich golden-brown crust. This process helps develop deep flavor through the Maillard reaction.
- Once beef is browned, remove and set aside. In the same pot, sauté chopped onions and minced garlic until onions become translucent and fragrant, about 3-4 minutes.
- Return browned beef to the pot, then add beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Simmer the stew on low heat for approximately
- 5 hours, allowing the beef to become tender and develop rich flavors. Stir occasionally to prevent sticking.
- Add sliced carrots and cubed potatoes to the pot. Continue simmering for an additional 30-40 minutes until vegetables are soft and beef is fork-tender.
- Taste and adjust seasoning with additional salt and pepper as needed. If the stew seems too thin, you can create a quick slurry with cornstarch and water to thicken.
- Remove from heat and let the stew rest for 10 minutes before serving. This allows flavors to meld and the stew to slightly thicken.
- Serve hot in deep bowls, optionally garnished with fresh parsley. Pair with crusty bread for a complete meal.
Tips
- Choose the Right Cut: Always use chuck roast or beef chuck for maximum tenderness and flavor. These cuts have enough marbling to become incredibly soft during slow cooking.
- Brown Meat Thoroughly: Don't rush the browning process. Take time to develop a deep golden crust on each beef cube, which creates complex, rich flavors through the Maillard reaction.
- Low and Slow is the Key: Maintain a gentle simmer, not a rapid boil. This ensures meat becomes fork-tender without becoming tough or stringy.
- Layer Seasoning: Add Worcestershire sauce for depth and umami, and don't be shy with herbs like thyme to enhance overall taste.
- Thickening Tricks: If you prefer a thicker stew, create a cornstarch slurry or add a bit of flour during the cooking process.
- Rest Before Serving: Always let your stew rest for 10 minutes after cooking. This allows flavors to meld and the consistency to slightly thicken.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
