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Mamaw’s 5 Hour Beef Stew
The kitchen smelled like Sunday: low heat, browned meat, and a ribbon of thyme that seemed to stitch the whole house together. That scent was always Mamaw’s signature — the promise of comfort and company. Mamaw’s 5 Hour Beef Stew was the recipe she taught me with flour on her hands and stories on her lips. This is a simple dinner that becomes a ritual, an easy meal that transforms humble ingredients into a homemade dish that tastes like family. I’ll walk you through every slow-simmered minute so your home can hold the same warmth. If you love cozy mornings and hearty dinners, you might also enjoy this little twist on breakfast with french toast without milk for a full-home brunch and dinner rotation.
Why Make This Recipe
- Cozy and comforting: the deep beef flavor melts into tender vegetables for a family favorite everyone requests.
- Minimal hands-on time: quick prep means you can chat, clean, or relax while the stew does the work.
- Crowd-pleaser: perfect for potlucks, Sunday dinners, and festive cooking when you want something unfussy and memorable.
- Versatile ingredients: pantry-friendly, easy to swap (see substitutions below), and adaptable for leftovers.
- Makes your house smell like home: the aromatics and slow-simmer create a sensory hug you will crave on chilly nights.
Ingredients You’ll Need
- 3 pounds beef chuck, cut into 1 1/2-inch cubes — well-marbled for the richest, most tender results. Substitute: use stew beef or brisket.
- 3 tablespoons all-purpose flour — helps thicken the stew and gives the beef a beautiful crust. Substitute: use gluten-free flour for a GF option.
- Salt and freshly cracked black pepper — season generously.
- 3 tablespoons vegetable oil — for searing. Substitute: use avocado oil or olive oil.
- 2 large onions, chopped — sweetness and depth. Substitute: shallots for a gentler flavor.
- 4 garlic cloves, minced — aromatic backbone.
- 3 carrots, cut into 1-inch pieces — adds sweetness and color.
- 3 celery stalks, sliced — classic stew base.
- 4 medium potatoes, peeled and cubed (Yukon gold or russet) — add heartiness. Substitute: sweet potatoes for a twist.
- 2 tablespoons tomato paste — gives umami punch.
- 1 cup dry red wine — deglazes the pan and layers flavor. Substitute: use extra beef broth if avoiding alcohol.
- 4 cups beef broth — for richness. Substitute: mushroom broth for deeper umami.
- 2 cups water (or more as needed) — adjust for desired thickness.
- 2 bay leaves and 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) — classic herb notes.
- 1 cup frozen peas (added at the end) — brightens the stew.
- Splash of Worcestershire sauce (optional) — a secret punch of savory depth.
For a sweet finish or a delicious dessert after the stew, consider a warm cookie or pie — or try one of my cookie tips in this chocolate chip variation: no brown sugar chocolate chip cookies are a quick, beloved dessert.
Prep and Cook Time
- Prep time: 20–30 minutes (chopping, seasoning, and searing)
- Cook time: 4 hours 30 minutes to 5 hours (low simmer)
- Total time: about 5 hours (mostly hands-off)
Note: This is not a quick dinner, but it is a deeply rewarding one. The extra time lets flavors meld into a rich, comforting recipe worth the patience.
How to Make Mamaw’s 5 Hour Beef Stew
- Pat the beef cubes dry and toss with flour, salt, and pepper. The flour will help form a savory crust and thicken the stew.
- In a heavy Dutch oven over medium-high heat, add oil. Brown the beef in batches so each piece gets a golden crust — don’t crowd the pan. Each brown edge adds toasted, beefy flavor your family will notice.
- Remove browned beef and set aside. In the same pot, add onions and a pinch of salt. Sauté until soft and beginning to caramelize, about 6–8 minutes; as the onions sweeten, your kitchen will fill with a warm, mellow scent.
- Add garlic, carrots, and celery. Cook 3–4 minutes until garlic is fragrant. Stir in tomato paste and cook a minute more to remove rawness.
- Pour in the red wine to deglaze, scraping the browned bits from the bottom — that fond is flavor gold. Let the wine reduce by half, concentrating its aroma.
- Return the beef to the pot. Add beef broth, water (to cover the meat if needed), bay leaves, thyme, and Worcestershire sauce. Bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 3 hours, checking occasionally. After 3 hours, add potatoes and continue simmering 1–2 more hours until the beef is fall-apart tender and the potatoes are soft.
- Stir in frozen peas during the last 10 minutes. Taste and adjust salt and pepper. Remove bay leaves and serve warm.
As the stew simmers, the house will smell of roasted meat and herbs — a signal your labor of love is nearly ready.
Tips and Creative Variations
- Festive touch: add pearl onions and a splash of Madeira for holiday-worthy depth.
- Vegetarian swap: replace beef with hearty mushrooms and use vegetable broth; reduce simmer time to 1 1/2–2 hours.
- Instant Pot option: use the sauté function to brown meat, then pressure cook for 35–45 minutes with natural release.
- Gluten-free: use cornstarch slurry or gluten-free flour for thickening.
- Add a splash of heavy cream or sour cream at the end for a silkier texture.
Serving Ideas
Serve Mamaw’s 5 Hour Beef Stew in deep bowls with a crusty baguette for sopping, or over creamy mashed potatoes for a stick-to-your-ribs dinner. Pair with a simple green salad and a robust red wine for adult gatherings, or pour into thermoses for a cozy picnic. Picture a long table, kids with napkins tucked in, and bowls shared between laughter and stories — that’s what this meal invites.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool fully, then freeze in portions for up to 3 months. Use freezer-safe bags, removing excess air.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water or broth to loosen. For individual portions, microwave in 1-minute bursts until hot.
Leftovers often taste better the next day — the overnight rest deepens the flavors into an even more comforting recipe.
Pro Tips for Success
- Brown in batches: don’t rush the sear. Good crust equals big flavor.
- Low and slow: a gentle simmer is kinder to the meat and lets collagen break down into silky richness.
- Taste as you go: adjust salt late in cooking to avoid over-seasoning.
- Deglaze the pot well: those browned bits are concentrated beefy magic.
- Use a heavy pot: a Dutch oven or cast iron distributes heat evenly and prevents scorching.
FAQs
Q: Can I freeze this recipe?
A: Yes — see the storing section. Freeze in portion sizes for easy weeknight dinners.
Q: What’s a good substitute for red wine?
A: Use extra beef broth plus a tablespoon of red wine vinegar or balsamic for acidity without alcohol.
Q: Can I make this in a slow cooker?
A: Absolutely. After searing, transfer to a slow cooker and cook on low for 7–8 hours, adding potatoes in the last 2 hours.
Q: How do I thicken the stew if it’s too thin?
A: Make a slurry of 1–2 teaspoons cornstarch in cold water and whisk into simmering stew, cooking a few minutes until thickened.
Q: Is this recipe kid-friendly?
A: Very. The mild, savory flavors and tender beef make it a favorite for picky eaters when served with bread or mashed potatoes.
Conclusion
Mamaw’s 5 Hour Beef Stew is more than a recipe; it is a memory you can cook. It asks for patience and pays you back with laughter, full bowls, and the kind of warmth that makes any ordinary night feel like a celebration. If you want to peek at the original inspiration that started this tradition, visit Mamaw’s 5 Hour Beef Stew – The Farmwife Cooks. And when you need a whimsical, candid read while the stew simmers, check out this delightfully written piece titled Boar On The Floor. Please make this, make memories, and share the bowls around your table — I can almost hear Mamaw saying, “Sit down, come hungry, and tell me everything.”
Mamaw's 5 Hour Beef Stew
Ingredients
Main Ingredients
- 3 pounds beef chuck, cut into 1 1/2-inch cubes Well-marbled for richness; substitute with stew beef or brisket.
- 3 tablespoons all-purpose flour Helps thicken the stew and gives the beef a crust; use gluten-free flour for a GF option.
- Salt and freshly cracked black pepper to taste Season generously.
- 3 tablespoons vegetable oil For searing; substitute with avocado oil or olive oil.
- 2 large onions, chopped Adds sweetness and depth; shallots can be used for a gentler flavor.
- 4 cloves garlic, minced Aromatic backbone.
- 3 carrots cut into 1-inch pieces Adds sweetness and color.
- 3 stalks celery, sliced Classic stew base.
- 4 medium potatoes, peeled and cubed (Yukon gold or russet) Adds heartiness; use sweet potatoes for a twist.
- 2 tablespoons tomato paste Gives umami punch.
- 1 cup dry red wine Deglazes the pan; substitute with extra beef broth if avoiding alcohol.
- 4 cups beef broth For richness; mushroom broth can be used for deeper umami.
- 2 cups water Adjust for desired thickness.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Classic herb notes.
- 1 cup frozen peas (added at the end) Brightens the stew.
- Splash of Worcestershire sauce (optional) Adds savory depth.
Instructions
Preparation
- Pat the beef cubes dry and toss with flour, salt, and pepper.
- In a heavy Dutch oven over medium-high heat, add oil. Brown the beef in batches, avoiding overcrowding the pan.
- Remove the browned beef and set aside. In the same pot, add onions and a pinch of salt. Sauté until soft and caramelized, about 6–8 minutes.
- Add garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
- Stir in tomato paste and cook for another minute to remove rawness.
- Pour in red wine to deglaze the pan, scraping the browned bits from the bottom.
- Return the beef to the pot and add beef broth and water, bay leaves, thyme, and Worcestershire sauce.
- Bring to a gentle simmer.
Cooking
- Reduce heat to low, cover, and simmer for 3 hours, checking occasionally.
- After 3 hours, add potatoes and continue simmering for 1–2 more hours until beef is tender and potatoes are soft.
- Stir in frozen peas during the last 10 minutes. Taste and adjust salt and pepper.
- Remove bay leaves and serve warm.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.