Momma's Beef Stew

This is the beef stew that simmers on the stovetop all afternoon, filling the house with the smell of red wine, garlic, and oregano. It’s simple, no-fuss home cooking built around stewing beef braised until it falls apart at the touch of a fork.

The red wine and white wine vinegar work together in the braising liquid. The wine adds body and depth to the broth as it reduces, while the vinegar brightens the rich, beefy flavor and helps tenderize the meat during that long, slow simmer.

Adding the potatoes and carrots in the last 30 minutes is the right call. They cook through without turning to mush, and they absorb the flavor of the stew liquid as it finishes.

Chef Tips

• Brown the beef in batches before adding to the stew if you want deeper flavor. The recipe calls for adding it straight in, but a hard sear on the chunks adds a caramelized richness to the broth.
• Keep the lid on tight and the heat low. A gentle simmer breaks down the tough connective tissue in stewing beef. A hard boil makes it stringy and chewy.
• Remove the bay leaf before serving. It’s done its job after 90 minutes.
• This stew tastes even better the next day after the flavors have had time to meld in the fridge overnight.

Variations

• Guinness stew: Replace the red wine with a dark stout for a deeper, more malty broth.
• Root vegetable: Add parsnips, turnips, or celery root alongside the carrots and potatoes.
• Slow cooker: Transfer everything to a slow cooker after sautéing and cook on low for 8 hours.