Now that temperatures have finally dropped, it is soup season. Soup season is one of my favorite times of year, because I love all manner of soup and stew dishes. I will eat soup every day if I can get away with it.
Today, I’m sharing my family’s simple stew recipe passed down from my husband’s grandmother. This recipe is straightforward and easy, which makes it ideal for busy week nights.
We don’t have a slow cooker, but I bet this recipe would also work great in the slow cooker!
Simple Old-Fashioned Stew
- 2 pounds of beef (we usually cheat and buy pre-cut stew meat)
- 1 large can of stewed tomatoes (if you have canned your own, even better)
- 4 carrots
- Fresh parsley
- Fresh bay leaves
- 3 garlic cloves
- 2 medium or 1 large onion
- 5 medium potatoes
- Chicken or beef broth (homemade is awesome in this stew)
- Chili powder
- Salt and pepper
Cut the onion into bite-sized pieces and start to brown in a large pot. I usually use butter to cook the onions, but you can use the oil or fat of your choice. While the onions are cooking, cut up the meat and toss it in the pot when the onions turn clear.
Cook the meat until it turns brown. Add a sprinkle of salt and pepper and the three cloves of garlic (we smash ours first).
Cup up the carrots into bite-sized pieces. Toss them into the pot along with 2 quarts of chicken or beef broth and your tomatoes.
Toss in the parsley, 1 teaspoon of chili powder (more if you like), and salt and pepper to taste. Throw in a 2-3 bay leaves. Simmer the stew mixture for 1 1/2 to 3 hours.
About 45 minutes before you plan to eat, peel the potatoes and dice them into bite-sized pieces. Bring the stew to a boil and toss the potatoes in. Cook the stew for an additional 45 minutes to two hours, depending on when you started (the longer cook time the better for this recipe).
Right before serving, taste the stew and adjust seasonings to taste. Sometimes I have to add more salt or pepper, depending on the flavor profile of my original ingredients. You can always add whatever seasoning you like to mix it up.
This stew tastes even better the next day.