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Old Time Beef Stew

Source of Recipe

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List of Ingredients

OLD-TIME BEEF STEW

It's the browning--long and lazy--that gives a stew the rich color and flavor; gentle cooking is what makes the meat tender.

1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes
2 tablespoons cooking oil
4 cups water
1 large onion, sliced
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon ground allspice
6 medium carrots, peeled and bias-sliced into 3/4-inch chunks
1 pound small white onions, peeled and halved
4 medium potatoes, cut into 1-inch chunks
1/2 cup cold water
1/4 cup all-purpose flour
Snipped parsley (optional)

In a large pot cook all the meat at once in hot oil over medium-high heat

for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess

fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon

juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to

boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.

Stir in carrots, halved onions, and potatoes. Return to boiling; reduce

heat. Simmer, covered, for 30 minutes more or until meat and vegetables are

tender. Discard bay leaf.

In a screw-top jar shake together the 1/2 cup cold water and flour until

combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1

minute more. Season stew to taste with salt and pepper. Sprinkle each

serving with snipped parsley, if desired. Serves: 6










Recipe