Recipe Background
Daddy's Beef Stew combines hearty ingredients with slow-cooked tenderness and fresh herbs for a comforting family meal.
I remember the first game-day Sunday after my son was born. The atmosphere was a blend of excitement and complete exhaustion. While the baby napped, I laid out the ingredients for a hearty beef stew. My husband and I were determined to keep our beloved tradition intact, no matter how many diapers we had to change in between quarters. The aroma of searing beef cubes filled the kitchen as I browned them, a task I now handled with new-found efficiency due to years of practice.
With the slow cooker working its magic, my husband took turns holding the baby while I meticulously chopped carrots and onions. There’s something calming about the rhythmic slice of a knife, and I relished the moment. The secret of great beef stew, my dad always said, is letting the beef soak up those fresh herbs. I had thyme, not just in the spice rack but also in abundance from our garden. Throwing it in felt like adding a nod to generations of slow-simmered comfort.
As the first touchdown blared across the TV, the comforting scent of stew and the soft cooings of our sleeping child filled the air, creating a domestic harmony only traceable to moments like this. Nestled on the couch, bowls in hand, life felt as tender as the slow-cooked beef itself. A sprinkle of fresh thyme right before serving was my finishing touch, a little zing my dad never missed. Just like that, this beef stew became the cornerstone of our new family tradition.
Ingredients
- 1 1/2 pounds potatoes peeled and cubed
- 6 medium carrots cut into 1-inch pieces
- 1 medium onion coarsely chopped
- 3 ribs celery coarsely chopped
- 3 tablespoons all-purpose flour
- 1 (1 1/2-pound) beef chuck roast cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce optional
- fresh thyme optional, to taste, for garnish
Directions
- In a 5-quart slow cooker, layer the potatoes, the carrots, the onions, and the celery.
- In a large, shallow dish, add the flour.
- Add the beef cubes to the flour and turn them to ensure they are evenly coated.
- In a large skillet over medium-high heat, add the canola oil.
- In batches, add the beef cubes to the hot oil and cook, while turning them occasionally, until seared on all sides, about 2-3 minutes per side.
- Transfer the browned beef cubes to the slow cooker.
- In a large bowl, add the tomatoes and their juices, the broth, the mustard, the salt, the black pepper, the dried thyme, and the browning sauce and stir to combine.
- Add the broth mixture to the slow cooker.
- Cover the slow cooker and cook until the meat and the vegetables are tender, about 7-8 hours on low.
- Serve garnished with the fresh thyme.
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