The first hint of fall — that crispness in the air and the golden leaves skittering across the sidewalk — always brings back one comforting thought: it’s time for stew. Not just any stew, but one that feels like a story told in simmering broth and soft vegetables. It reminds me of the kind my grandmother used to cook slowly, with no rush, just love and rhythm. I’ve added my spin over time, but the soul of her recipe remains. Come along, I’ll show you how it’s made — like an old friend passing along something special.
Ingredients
- 900g (2 lbs) beef chuck, cut into large bite-sized pieces
- 2 tablespoons of olive or neutral oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed and minced
- 2 carrots, peeled and sliced into thick rounds
- 2 medium potatoes, chopped into irregular chunks
- 1 liter (4 cups) rich beef stock
- 1 tsp fresh thyme or ½ tsp dried
- 1 tsp dried rosemary
- Salt and black pepper — season to taste
Instructions
- Generously season the beef cubes with salt and pepper. Warm the oil in a heavy pan over medium heat. Add the meat in small portions so they brown properly, not steam. Let each piece get a golden sear, then remove it to a plate to rest.
- To the same pot, add your onion and garlic. Stir them around gently, letting their fragrance build as they soften and soak up the browned flavor stuck to the pan.
- Drop in the carrots and potatoes next. Toss everything together so the vegetables are coated in the aromatics. At this point, turn your slow cooker to “low” and let it preheat.
- Scoop everything into the slow cooker — vegetables first, then layer the browned beef on top. Sprinkle over thyme and rosemary. Gently pour in the stock and stir once to settle it all.
- Cover with the lid and let the stew slowly cook for 8 hours. The beef will become unbelievably tender, and the broth will deepen into a rich, flavorful base.
- When it’s ready and the scent has filled your home, serve the stew into warm bowls. Top with a pinch of fresh thyme if you’d like, and enjoy every spoonful while it’s hot.
Nutritional Information
- Calories: ~420 kcal per serving
- Protein: ~35 g
- Fat: ~18 g
- Carbohydrates: ~30 g
Final Result
This stew doesn’t aim to impress — it simply comforts. The beef falls apart with the lightest press of a spoon, the broth is rich with layered flavor, and every bite of vegetable feels like it’s soaked up hours of care. It’s the kind of dish that holds you steady when the days grow shorter. I hope it brings the same warmth to your table as it does to mine.
