Grandma James's Beef Stew

Feeds 10 people • Deep flavor • Crockpot finish

Ingredients:

Beef

• 3 lbs chuck roast (well-marbled)
• 1 1/2 cups flour
• Salt
• Pepper
•  Paprika

Vegetables

• 4 lbs potatoes (Yukon gold or red)
  
• 2½–3 lbs carrots
  
• 3 large onions
  
• 3–4 celery stalks (optional)
  
• 1 lb mushrooms (optional)

Pantry

• Beef broth (6–7 cups)
  
• Tomato paste
  
• Garlic
  
• Bay leaves
  
• Thyme
  
• Apple Cider Vinegar
  
• Oil, salt, pepper

🔪 PREP (10–15 MIN)
   

•  Cut beef into 1½–2 inch chunks
• Pat dry 
  
• Mix flour salt, pepper and paprika in a gallon ziptop bag
  
• Put beef cubes into bag and shake to coat
• Chop veggies into large, even pieces

🔥 STEP 1: BROWN THE BEEF (FLAVOR BUILDER)

• Heat oil in a large pan
• Brown beef in batches
• Don’t crowd the pan
• Deep brown = big flavor
  ➡️ Transfer browned beef to crockpot

🧅 STEP 2: BUILD THE BASE

In the same pan:

1. Add onions → cook until golden
2. Add garlic → 30 seconds
3. Add 3–4 Tbsp tomato paste
    Let it darken slightly
4. Deglaze with 1 cup broth
     Scrape up the brown bits

➡️ Pour everything into crockpot

🥕 STEP 3: CROCKPOT ASSEMBLY

Add to crockpot:
    •    Beef & onion mixture
    •    All vegetables
    •    6–7 cups beef broth (start lower)

Seasoning
    •    3 tsp salt
    •    2 tsp black pepper
    •    2–3 bay leaves
    •    2 tsp dried thyme
    •    Optional:
    •    1 tsp smoked paprika

⸻

⏲️ COOK TIME
    •    LOW: 8–9 hours
    •    HIGH: 5–6 hours

(Beef should be fork-tender)

⸻

🥣 STEP 4: THICKEN IT
45 minutes before serving:
    1.    Scoop out 2–3 cups potatoes + broth
    2.    Mash or blend smooth
    3.    Stir back into stew

✨ FINAL TOUCHES
    •    Remove bay leaves
    •    Taste & adjust salt
    •    Add 1–2 tsp apple cider vinegar
(wakes everything up!)

⸻

🍞 SERVE WITH
    •    Crusty bread or biscuits
    •    Butter on the table
    •    Big bowls (seconds will happen)