Grandpa Logan’s Stew

Grandpa Logan’s Beef Stew

Grandpa Logan's Beef Stew. You won't find a better meal for a chilly autumn evening.

Grandpa Logan’s Beef Stew. You won’t find a better meal for a chilly autumn evening.


  • 2-3 lbs. beef stew meat (I buy either a double pack or two packs of pre-cut stew meat, whatever amount that turns out to be)
  • 2 cans crushed tomatoes
  • 1 5 lb. bag of red potatoes (no subs)
  • 1 3 lb. bag carrots
  • 2 onions (Vidalia or Walla Walla Sweets if you can find them)
  • Salt & pepper
  • All-purpose flour for dredging
  • Vegetable oil for browning meat
  • Pinch of sugar (it ain’t Southern if it doesn’t have a pinch of sugar!)


Step 1: The Meat

IMG_5667Remove the stew meat from the packaging, rinse thoroughly, and pat dry. Generously salt and pepper on one side.  Place the meat salt and pepper side down in the flour; salt and pepper again, then lightly coat/dredge in the flour.


IMG_5669Heat 2 tbs. of vegetable oil in a deep sided frying pan. In small batches, brown the meat 1-2 minutes per side, then remove to a large 10qt. or larger stockpot.  I usually add another tablespoon of oil for each batch.  When all of the meat is browned and in the stockpot, slice up two onions and place them over the meat.  Fill the stockpot with water enough to just cover the meat and onions, about 6 cups.  Bring to a boil. Reduce heat to a low simmer and cover.  Simmer for 90 minutes.

Step 2: The Vegetables

Peel the red potatoes (entire bag) and cut them into about 1-1/2 inch bites. Set aside in large bowl.

Peel the carrots (entire bag) and cut them into about 1-inch bites. Put them on top of the potatoes, cover with plastic wrap and set aside until the meat is done.

Step 3: Fixin’

Once the stew meat is done, add both cans of crushed tomatoes into the stockpot and add the carrots. Bring back to a boil. Reduce heat and simmer for 30 minutes.

Add potatoes, 1-1/2 tbsp. salt, ½ tbsp. pepper and simmer for another 30 minutes until veggies are cooked through.  (You can always add additional salt and pepper to your preferred taste.)

Finally, add 1-1/2 tbsp. sugar. Why sugar?  Every Southerner knows that sugar is the secret ingredient to all great dishes, especially anything with tomatoes. It cuts (smooths) the acidity and just generally makes it sa gooood ya just cain’t stand it!

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