My Grandma's Stew

It never failed.  We would arrive at my grandma’s house, always at night, and she would have hot beef stew, homemade bread, lemonade, and sponge cake.   I looked forward to this meal the whole drive there and it always tasted good.  However, it never tasted the same either.  My grandma didn’t measure and didn’t write her recipes down (I take after her in this regard).  Therefore, her food was never the same, but it always had a familiar taste to it. 

My mom has tried over and over to replicate her bread recipe.  She’s convinced it cannot be done.  It was like cracked wheat bread, dense, but flavorful.  Her sponge cake was a basic sponge cake, her lemonade was very pulpy, and her beef stew was loaded with beef and vegetables.  My mom never tried to duplicate her stew.

A few years ago, I decided to make Ina Garten’s Parker Beef Stew (Back to Basics, pg. 124).  I was not at all prepared to be taken back to my childhood.  I took the first bite and exclaimed, “It’s grandma’s beef stew!”  I was so excited that I think I called my mom. 

I make it all of the time now, but have revised the recipe to make it healthier and a little more like my grandma’s.  It’s incredibly flavorful with the tender beef, rich wine sauce, lots of vegetables, and a hint of spicy rosemary.  I highly doubt my grandma’s had red wine or rosemary in it, so this is my version, but still just as good as hers.  Enjoy!

My Grandma’s Beef Stew (adapted from Parker’s Beef Stew, Ina Garten “Back to Basics” page 124)

2 pounds chuck beef (I use round) cut into large chunks

1 bottle (750 ml) good quality dry red wine (I use Cabernet Sauvignon)

3 whole garlic cloves, smashed

3 bay leaves

1 large onion (or 2 small), chopped

½ pound carrots, cut into large chunks

½ pound small potatoes, halved or quartered

6 large cloves garlic, minced

2 cups beef stock (1 can)

1 large branch fresh rosemary

1 can diced tomatoes, drained

2 tablespoons Worcestershire sauce

2 tablespoons flour

8 oz. frozen peas

Crushed red pepper

Kosher salt/pepper

Place beef, garlic cloves, and garlic cloves in a large bowl

Add the whole bottle of red wine, cover, and refrigerate overnight

Preheat oven to 300

In a Dutch oven, add 1 tablespoon olive oil (or cooking spray) and heat to medium high

Add onion and cook until translucent

Add carrots and potatoes and cook until slightly softened

Add garlic and cook for 1 minute, until softened

Take beef out of the marinade (discard the garlic cloves and bay leaves) and add beef to the Dutch oven

Add 2 cups of the wine (from the marinade) and discard the rest 

Turn the heat to high and scrape the brown bits from the bottom of the pot

Add beef stock, tomatoes, Worcestershire, rosemary branch, 2 teaspoons salt, and 1 teaspoon pepper

Cover and place in oven for 1 ½- 2 hours until the meat is tender and the vegetables are softened, stirring once during cooking

When the stew is done, take it out of the oven and discard the rosemary branch

Ladle 1 cup of the juices into a bowl and whisk in 2 tablespoons flour

Pour it back into the stew, stir, and simmer for 3 minutes, until thickened

Stir in frozen peas and add as much crushed red pepper as you like (or not), taste for seasoning, and serve hot

Hope you’re proud Grandma!!