Traditional Beef Stew
Just like when you change your wardrobe out each season, food is no different. The minute the heat goes on, I change out my summer salad recipes for some hearty comfort food.
Everyone has a stew recipe. We have two. My Mother’s Traditional Beef Stew recipe and a 4-hour stew recipe from my Aunt, which I will save for another time. My Mother made her stew recipe every year when the weather started to turn cooler. It is a classic, hearty stew, perfect for those chilly autumn evenings.
This stew is simmered low and slow to ensure the meat and vegetables are fork tender.
We use red-skinned potato, which is a waxy potato with a thin skin that will hold up well in a soup or stew. They also have a creamy flesh that tends to melt in your mouth. My Mother typically peeled the potatoes, but I usually just leave the skin on. Unfortunately, my store was out of red-skinned potatoes. I used a different potato instead and the smaller pieces broke up in the stew.
The best part is the gravy. We were lucky that a local butcher carried Swiss Beef Gravy when I was growing up. We haven’t been able to find it at the store any longer, but the company is still in business, and the last time I called, they were willing to sell if over the phone. I will include their information below, but any packaged brown gravy will also work.
Occasionally, I will add some beer to my stew. However, my Mother never did. That was an addition when my Grandmother moved in with us. I was making the stew one day. My Grandmother occasionally liked a small glass of beer, typically with stew or pizza. She said, “Why don’t you throw some beer in the stew.” So I did. It adds another level of flavor, but I don’t always add it. It basically depends on if I have some beer in the house.
This finished dish is best served with some biscuits to sop up that wonderful beef gravy.
If you love this Traditional Beef Stew, please leave a comment and let me know what you think. If you made it, post it on Instagram and tag me. Don’t forget to subscribe and watch for more Fall recipes.
Swiss Food Products, 4333 W. Division St, Chicago, IL 60651
Traditional Beef Stew
- 1 1/2 pounds stew meat
- Flour for dredging
- 2 Tablespoons olive oil
- 1 large onion, medium dice
- 1 cup potatoes, medium dice
- 6 carrots, sliced thin
- 6 celery stalks, sliced thin
- 1/2 cup of mushrooms, diced
- 1/2 can/bottle beer (optional)
- water to cover
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon parsley
- 3 Tablespoons Gravy Mix + water
- 3 Tablespoons Ketchup
- Step 1 Trim the fat from the stew meat and cut into medium size pieces.
- Step 2 Dredge the stew meat in flour.
- Step 3 Add the olive oil to a 6 quart soup/stock pot.
- Step 4 Brown the meat.
- Step 5 Add the diced onions and cook a little longer until the onions are translucent.
- Step 6 Add the potatoes, carrots, celery and mushrooms.
- Step 7 Add the beer.
- Step 8 Then add enough water to cover.
- Step 9 Season with the kosher salt, freshly ground black pepper, garlic powder and parsley.
- Step 10 Simmer until the meat is tender approximately 60 minutes.
- Step 11 In a small bowl, add 2 Tablespoons of brown gavy mix and mix with several tablespoons of water until it make a smooth slurry. Add to the stew, mix and continue to simmer for 5 to 10 minutes until the stew gravy thickens and the flour cooks out.
- Step 12 Add ketchup for a tangy tomato flavor.
- Step 13 Serve immediately.