Grandma’s Traditional Beef Stew with Porto Wine
Nothing brings back childhood memories quite like a pot of my grandmother’s beef stew simmering on the stove. Made with garlic-infused olive oil, tender chunks of beef, fresh vegetables, and a splash of Porto wine, this traditional family recipe is slow-cooked for hours until rich, flavorful, and melt-in-your-mouth tender. It’s the kind of comforting homemade meal that turns simple ingredients into something unforgettable.
The best part is you can cook it the night before, head out for a long hike, and come back absolutely starving, then enjoy it slowly with a glass of rosé and fresh sourdough bread.
A rich and hearty homemade beef stew made with tender, slow-cooked beef, fresh vegetables, and garlic-infused olive oil, finished with a splash of Porto wine for depth and warmth. This comforting dish develops deep, layered flavor as it simmers slowly, making it perfect for cozy family dinners, meal prep, or special weekend cooking. Simple, rustic, and full of authentic homemade taste, it’s the kind of stew that gets even better the next day.
Grandma’s Traditional Beef Stew Recipe
4
servings35
minutes2
minutes550
kcalMy grandmother's traditional beef stew recipe with tender beef, potatoes, carrots, garlic, and Porto wine. A comforting slow-cooked family favorite passed down through generations.
Ingredients
2 lbs beef chuck, cut into cubes
2 tbsp olive oil
3 cloves garlic, minced
4 carrots, sliced
3 celery stalks, sliced
1 big peeled and cubed potato
2 grated fresh tomatoes
1 cup of frozen peas
2 tbsp flour
½ cup Porto wine
Salt and pepper
1 cup water
Directions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the crushed garlic cloves and cook until lightly golden and fragrant, about 2–3 minutes. Remove the garlic and set it aside.
- Season the beef with salt and pepper and toss with the flour. Add the beef to the garlic-infused oil and brown on all sides. Transfer to a plate.
- Once the vegetables have softened, add the reserved garlic and stir it back into the pot with the onions, carrots, and celery and grated tomatoes before adding the meat.
- Return all the beef to the pot if working in batches. Add the Porto wine, bay leaf, thyme, and a pinch more salt and pepper. Stir well and cook for about 10 minutes, allowing the wine to reduce slightly and coat the meat.
- Pour in 1 cup of water. Bring to a gentle simmer, then reduce the heat to low. Cover and cook slowly for about 2 hours, stirring occasionally, until the beef is tender.
- Add the potatoes during the last 30–40 minutes of cooking so they become tender without falling apart.
- Garnish with fresh parsley and serve hot with crusty bread.