Old-Time Beef Stew
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
Prep Time:
35 mins
Total Time:
3 hrs 5 mins
Servings:
Makes 6 servings.
Ingredients
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1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes
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2 tablespoons cooking oil
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4 cups water
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1 large onion, sliced
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2 cloves garlic, minced
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2 tablespoons Worcestershire sauce
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1 tablespoon lemon juice
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1 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1/4 teaspoon pepper
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1 bay leaf
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1/8 teaspoon ground allspice
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6 medium carrots, bias-sliced into 3/4-inch chunks
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1 pound small white onions, peeled and halved
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4 medium potatoes, cut into 1-inch chunks
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1/2 cup cold water
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1/4 cup all-purpose flour
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Snipped fresh parsley (optional)
Directions
1.
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.
2.
Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3.
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. Makes 6 servings.
Nutrition information
Calories 389, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 82 mg, Sodium 338 mg, Carbohydrate 37 g, Fiber 5 g, Protein 31 g. Daily Values: Vitamin A 171%, Vitamin C 37%, Calcium 5%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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