Grandmama’s Beef Stew

These cooler evenings have me craving hearty soups and stews.  This recipe is from my mother, whom we lovingly refer to as "Grandmama."  It is a fairly simple recipe, without a lot of ingredients.  Plus, you can put it all in a crockpot in the morning and when you get home in the evening, dinner is served!  I like mine with a dollop of sour cream.  You could also serve with sourdough and butter.  This is one of our favorite dishes to take to a new mom, right after baby is born.  It is comforting and nourishing!    

Grandmama's Beef Stew

PREP TIME: 40 minutes
COOK TIME: 4 hours in the crockpot on high or 6 hours in the crockpot on medium
SERVINGS: 8 Servings

  • 1 tablespoon of butter
  • 1 onion cut into large pieces
  • 2 lbs of organic, grass-fed chuck roast, cubed
  • 6 large carrots, peeled and cut into bite-sized chunks
  • 6 stalks of celery, cut into bite-sized chunks
  • 3 large potatoes, peeled and cubed
  • 1 jar (16-18 oz) of tomato sauce
  • 2 cups of water
  • 2 cups of beef broth
  • 1 cup of red wine (optional)
  • 1 teaspoon of oregano
  • 1 teaspoon of thyme
  • 1 cup of fresh parsley, chopped
  • salt and pepper to taste
Sautee the onion in butter and add to the crockpot, set on high. Brown the beef and transfer to the crockpot and sprinkle with salt and pepper. Deglaze the pan with red wine and add the broth. Transfer half of the deglazing liquid to the crockpot, cover and let the beef start cooking. Add the tomato sauce to the deglazing liquid that remains in the frying pan and add the oregano, thyme and parsley. Add the carrots, celery and potatoes and water to the simmering tomato sauce. When they are warm, add them to the crockpot. Cover and cook on a high setting for four hours or on a medium setting for six hours. Check at the midpoint to adjust salt and pepper. At the end of the cooking time, ladle into bowls and serve with a fresh salad and chunky sourdough bread.