How I Finally Learned to Love Beef Stew (and Made It a Family Favorite)

If you had asked me as a kid whether I liked beef stew, I would have wrinkled my nose and pushed the bowl away. Something about it just never appealed to me—the heavy broth, the big chunks of vegetables, the chewy meat. It was one of those classic comfort foods that everyone seemed to love, but I couldn’t get on board with.

Fast forward a few years into married life, and I was reintroduced to beef stew in the most unexpected way—through my mother-in-law. She served me her version one chilly evening, and for the first time, I didn’t just tolerate beef stew… I actually enjoyed it. There was something about the way she made it—simple, hearty, and balanced—that changed my mind. It was warm and filling, but also full of flavor in a way I hadn’t experienced before.

Over the years, I’ve taken that original recipe of hers and adapted it to fit our family’s taste. I’ve experimented with different seasonings and adjusted the broth to be richer until I landed on the combination that makes me look forward to making it. Now, instead of being the dish I used to avoid, it’s one of the meals I turn to when I want something cozy and dependable.

The biggest surprise? My boys—who are all serious meat lovers—gobble it up without being hungry an hour later. There’s something about a big pot of beef stew simmering away that draws everyone into the kitchen. The smell alone seems to bring them to the table before I even call them. It’s become one of those “family meals” that feels both nostalgic and new at the same time.

I never thought I’d be the one writing about how much I love beef stew, but here we are. It’s proof that sometimes our tastes change, sometimes it’s all about the way something is made, and sometimes a recipe just needs to be tweaked until it feels like home.

Mom Pettitt's Beef Stew

Beef stew meat (I get mine from Costco)

3 TBL olive oil

Water

3 cubes beef bouillon

The following to your taste:

Onion Powder

Garlic Powder

Salt

Pepper

Diced, peeled potatoes

Chopped carrots

Red wine vinegar

Worcestershire sauce

1/4 cup flour

In a large pot, heat oil over medium heat, add stew meat and brown. Once meat is browned, cover with water (just past the top of the meat) and simmer on low all day - aprox 6-8 hrs. 1 hour before serving, add carrots, potatoes, and all remaining ingredients except flour. Once carrots and potatoes are tender, remove some of the liquid from the pot and add flour, whisk to combine and add back into the pot. Bring to a boil to thicken. If it doesn't thicken, you can repeat the flour and water process until it is creamy to your liking.

Serve with homemade biscuits and jam.

Enjoy!