Getting a recipe from my mom is a lesson in decoding the past. My notes read something like this… Put some flour, salt, pepper and paprika in a paper bag. “How much mom?” my mom answers
“Just enough” That is how all her recipes are received. I am going to have to take these one at a time and recreate them to try and save those family recipes.
This is the same beef stew that I grew up on and the same stew my mom grew up on. My grandma shared this recipe with my mom and now I get to share it with my daughter (and you!). It is such an incredibly hearty stew, it is thick, rich and delicious. We love it and you are going to love it too!
With love from our kitchen table to yours! XO
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Nana’s Hearty Beef Stew
- 2 tablespoons extra virgin olive oil
- 1 cup flour
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 1/2 teaspoons paprika
- 2 pounds stew beef
- 8 ounces tomato sauce
- 1 pound red potatoes, diced
- 1 pound baby carrots, cut in half
- 4-6 cups beef broth
- 1 tablespoon gravy master
- In a gallon size resealable bag, combine flour, ½ teaspoon salt, ½ teaspoon pepper and all paprika. Set aside.
- In a large heavy bottom pot, heat oil over medium heat. Add beef to flour mixture in resealable bag a handful at a time. Shake to cover beef. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, brown on all sides. Continue adding beef and turning cooked pieces, remove any pieces that are fully cooked and place in your upside down pot lid.
- Once all beef is browned, put it all back into the pot. Add tomato sauce, potatoes, carrots, 1 teaspoon salt, 1/2 teaspoon pepper, gravy master and add enough beef broth to cover beef and vegetables.
- Cover and cook 25-30 minutes, until stew is thickened and veggies are tender.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.