It seems strange to think that in almost 5 years of blogging, I’ve never done a post on beef stew. In fact, I couldn’t believe it at first. When it became clear to me while reading Sarah Plain and Tall that beef stew was the most prominent entree, I automatically started hunting through the blog to see which version I’d already made…only to my options wide open! (However, our rabbit and lamb stews are delicious, so I’d check those out as well).

So for my very first beef stew post, I’m sharing a recipe from my childhood. This Old-Time Beef Stew recipe from Better Homes and Gardens is the one my mom uses, and it’s what I think of whenever I imagine beef stew. In fact, she was visiting us while I made it, so she was able to give me a few pro tips to pass on to you guys for the ultimate stew experience!

I love how this simple, savory recipe allows the three main ingredients—beef, carrots, and potatoes—to shine, each without overshadowing the other. The beef is tender and juicy, while the carrots are sweet and the potatoes are their wonderful, humble selves. It’s exactly the kind of stew I can imagine the Whittings eating as they read their letters from Sarah!

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Beef Stew with Bread Bowls

Then the door opened and wind blew in with Papa, and I went to stir the stew. Papa put his arms around me and put his nose in my hair.
“Nice soapy smell, that stew,” he said.
I laughed. “That’s my hair.”

— Sarah Plain and Tall

INGREDIENTS:

• 1 1/2 lbs beef stew meat
• 2 tbsp olive oil
• 4 cups water
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1 bay leaf
• 1/8 tsp allspice
• 6 medium carrots, peeled and cut into coins
• 4 medium potatoes, cut into 1-inch cubes
• 1/2 cup cold water
• 1/4 cup flour
• snipped fresh parsley, optional
• 6 bread bowls, hollowed out

 

Makes 6 servings

 

INSTRUCTIONS:

1. In a large pot, heat the oil over medium-high heat. Brown the meat on all sides and drain the excess fat. Stir in the 4 cups water, onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and all spice. Bring the mix to a boil. Turn the heat down to low and simmer for 2 hours, stirring occasionally.
2. Add carrots and potatoes. Turn the heat up to medium-high and return to boiling. Turn the heat back down to low and simmer for 30 minutes or until potatoes are tender, stirring occasionally. Discard the bay leaf.
   
3. In a small bowl, whisk together the cold water and flour until smooth. Whisk the flour mix into the large pot. Continue to whisk for 2-5 minutes or until thickened. Add extra salt and pepper to taste if desired. Stir in parsley.

   

4. Ladle the stew into your bread bowls and serve!

 

 

Check out some of my other stew recipes!

Sam Gamgee’s Rabbit Stew and Lembas

Lamb Stew with Dried Plums from The Hunger Games