My mom (Nonnie to my kids) taught me how to make this classic comfort dish when I was 12 years old. It’s always been one of my favorites and now my kids frequently request it! It’s the first dinner I made when I moved into my first house because it will always remind me of home. Tender chunks of beef slow cooked with potatoes, onions, and carrots will warm you up on the coldest of nights!

a bowl of beef stew with slices of bread

Servings: 6
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes

Ingredients:

stew beef
all purpose flour
seasoned salt (plus more to taste)
butter
olive oil
beef broth
onions
russet potatoes
celery stalks
water
carrots
beef bouillon

raw beef, flour, potatoes, celery, carrots, onions, seasoning, butter, broth and oil

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Mix flour and seasoned salt together. Dredge beef in flour a little at a time and shake off excess. Discard leftover flour and remove beef to a plate. Heat 1 tbsp butter and 1 tbsp oil over medium high heat in a large pot. Brown the stew beef for about 3 minutes flipping pieces over occasionally to brown evenly. You may have to do 2 batches depending on the size of your pot. Remove browned beef from pot before adding remaining butter and oil, then remainder of beef. When all of the beef is browned, add it all back to the pot including any juices.

floured beef in a pot with oil and butter

Step 2: Leave heat set to medium high and pour in about 2 cups of beef broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot (deglazing the pot with heat and broth). Add remaining broth and continue scraping until the bottom of the pot feels smooth. Bring to a boil, cover and reduce heat to simmer (low to medium low depending on your stove).

beef broth being poured into pot with beef

a wooden spoon scraping bottom of pot and stirring beef

Step 3: Cut up 2 onions into eighths. Stir into pot and cover. Simmer for 40 minutes, stirring occasionally and scraping any stuck bits from the bottom.

onions being stirred into pot with beef and broth

Sep 4: Peel potatoes, then cut them into large diced pieces. Slice celery long ways down the middle, then slice the other way to make small diced pieces. Stir both into pot with a cup of water if it seems to thick and cook, covered, for 50 more minutes, stirring occasionally.

Step 5: Peel and slice carrots. Add to pot, stir, and cook for 20 more minutes, then stir in beef bouillon and let sit for 5 minutes. Taste and add a bit more seasoned salt if needed. Serve with crusty bread and enjoy!

Tips:

This recipe can easily be adjusted for smaller or larger families using the serving size toggle in the recipe card below. I usually add more beef and potatoes if all of my kids will be home. Plus, we love the leftovers!
I prefer to use Season-all as other seasoned salts can sometimes taste too sweet for this dish, but go with your preference! If you like spicy, try a creole seasoned salt!
If you prefer the broth to be thicker, you can sprinkle some Wondra flour over the top at the end. Stir in and let simmer for 5 minutes.

Nonnie’s Beef Stew

Tender chunks of beef slow cooked with potatoes, onions, and carrots will warm you up on the coldest of nights!

Beth

Prep Time 15

Cook Time 2 10

Total Time 2 25

Servings

Ingredients

2 lb stew beef
1 1/2 cups all purpose flour
1 tablespoon seasoned salt plus more to taste
2 tbsp butter divided
2 tbsp olive oil divided
4 cups beef broth
2 onions
5 russet potatoes
3 celery stalks
1-2 cups of water
3 large carrots
2 beef bouillon cubes

Instructions

Mix flour and seasoned salt together. Dredge beef in flour a little at a time and shake off excess. Discard leftover flour and remove beef to a plate. Heat 1 tbsp butter and 1 tbsp oil over medium high heat in a large pot. Brown the stew beef for about 3 minutes flipping pieces over occasionally to brown evenly. You may have to do 2 depending on the size of your pot. Remove browned beef from pot before adding remaining butter and oil, then beef. When all beef is browned, add it all back to the pot including any juices.
Leave pot on medium high heat and pour in about 2 cups of beef broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot (deglazing the pot with heat and broth). Add remaining broth and continue scraping until the bottom of the pot feels smooth. Bring to a boil, cover and reduce heat to simmer (low to medium low depending on your stove).
Cut up 2 onions into eighths. Stir into pot and cover. Simmer for 40 minutes, stirring occasionally and scraping any stuck bits from the bottom.
Peel potatoes, then cut them into large diced pieces. Slice celery long ways down the middle, then slice the other way to make small diced pieces. Stir both into pot with a cup of water if broth seems to thick and cook, covered, for 50 more minutes, stirring occasionally.
Peel and slice carrots. Add to pot, stir, and cook for 20 more minutes, then stir in beef bouillon and let sit for 5 minutes. Taste and add a bit more seasoned salt if needed Serve with crusty bread and enjoy!

Notes

This recipe can easily be adjusted for smaller or larger families using the serving size toggle in the recipe card. I usually add more beef and potatoes if all of my kids will be home. Plus, we love the leftovers!
I prefer to use Season-all as other seasoned salts can sometimes taste too sweet for this dish, but go with your preference! If you like spicy, try a creole seasoned salt
If you prefer the broth to be thicker, you can sprinkle some Wondra flour over the top at the end. Stir in and let simmer for 5 minutes.