Beef Stew | Destiny Stoll


  • Beef chuck (cubed
  • Salt, pepper, onion powder, garlic powder, cumin (or substitute with McCormick Beef stew seasoning packet)
  • 1 Tablespoon of beef bouillion
  • Raw onion
  • Potatoes
  • Celery
  • Carrots
  • Peas
  • Flour
  • Water


Season raw cubed chuck meat with spices mentioned above

Coat all pieces of seasoned meat in flour

heat a pot or skillet (needs to have high walls) to medium heat with enough oil to lightly coat the pot

Cook raw onions until they are translucent and fragrant.

Remove from pot

Place meat in pot, letting each side brown for 1 minute and thirty seconds before flipping (make sure to brown all sides).

Remove from pot.

Add water in the pot and scrape up all the bits left from the meat and onions.

Add a tablespoon of beef bouillon and mix well.

Add cooked meat, onions, chopped potatoes, carrots, and celery to pot. Reduce heat to low and let simmer with top on for 1 hour or until beef is tender.

Once beef is tender, add frozen peas and simmer for another 7-10 minutes.

Then you are ready to serve.

What Makes this special?

This is my grandmother’s recipe for beef stew, which is my favorite food in the world. Growing up, whenever grandma made beef stew she would call the entire family to get some. Not only was she making sure her family was fed and nourished, but she was creating a space for us to regularly commune with loved ones. Which is what I hope this recipe brings to so many others.

Your connection to Princeton

Neighbor and employee

Recipe Shared by Destiny Stoll

Photo Courtesy of Wikimedia Commons

Scroll to Top