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Mah’s Beef Stew
“A Family Favorite from Mom’s Kitchen”
Preparation: About 4 hours | Serves: 12
Equipment: 6-quart stockpot, 13-inch gourmet skillet, 3-quart saucepot
Family Story
This comforting beef stew comes straight from Mah’s little handwritten cookbook — a treasure passed down through generations. It was one of her signature dishes, always made with care and a smile, and most often served when the whole family gathered under one roof.
When the grandchildren were young, this stew was the centerpiece of laughter, storytelling, and second helpings. Mom got a kick out of making it — humming in the kitchen, wooden spoon in hand — and she always said, “You can’t make too much when family’s around.”
Each spoonful carries a bit of her warmth and the love that filled her kitchen.
Ingredients
- 3 cups beef stock
- 2 cans (15 oz each) crushed tomatoes
- 2 cans (15 oz each) tomato sauce
- 2–3 tablespoons ketchup
- 3 pounds stew beef or chuck roast, cut into ¼-inch cubes
- 3 tablespoons unsalted butter
- 5 carrots, sliced
- 5 celery stalks, sliced
- 2–3 onions, chopped
- 2 cloves garlic, minced
- 5 potatoes, cubed (Yukon Gold or red)
- 1 package (8–12 oz) frozen cut green beans
- 2 cans (5 oz each) peas
- 3 bay leaves
Directions
-
Start the Base
In the 6-quart stockpot, combine beef stock, crushed tomatoes, tomato sauce, and ketchup. Bring to a gentle simmer over medium-low heat (215–225°F). Stir occasionally. -
Brown the Beef
In the 13-inch gourmet skillet, sauté the beef cubes over medium heat (275°F), browning on all sides — about 15–20 minutes. Transfer the browned meat to the stockpot. -
Sauté the Vegetables
In the same skillet, reduce heat to medium-low (215–225°F). Add butter, then carrots, celery, onions, and garlic. Cook until tender but not browned — about 15–20 minutes. Add to the stew. -
Cook the Potatoes
In a 3-quart saucepot, cook the cubed potatoes in water until tender. Set aside and reserve the potato water. -
Final Simmer
In the last 30 minutes before serving, add potatoes, green beans, peas, and bay leaves to the stew. If the stew needs more liquid or thickening, stir in a small amount of the reserved potato water. -
Serve
Ladle into warm bowls and serve with buttered Italian bread for sopping — just the way Mah loved it. (Her personal note: remove the Bay Leaf before serving)
Chef’s Note
This stew tastes even better the next day after the flavors have melded. It freezes well for a quick, hearty meal later on.
Legacy Note
From the Kitchen of Minnie Lucille Youngman Knight
Rahway, New Jersey — A Family Favorite for Generations