Old Time Beef Stew Recipe
Ingredients
| 1 1/2 lb. boneless beef stew meat, cut into 1-inch cubes | ||
| Cooking oil | 2 Tablespoon | |
| Water | 4 Cup (16 tbs) | |
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Worcestershire sauce | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Ground allspice | 1/8 Teaspoon | |
| 6 medium carrots, peeled and bias-sliced into 3/4-inch chunks | ||
| 4 medium potatoes, cut into 1-inch chunks | ||
| 1 lb. small white onions, peeled and halved | ||
| Cold water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
1. In a large pot cook all of the stew meat at once in hot oil over medium-high heat for 15 to 20 minutes or till 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 to pot. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2. Stir in the carrots, potatoes, and halved onions. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or till meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour till combined. Stir into stew. Cook and stir till thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper.
2. Stir in the carrots, potatoes, and halved onions. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or till meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour till combined. Stir into stew. Cook and stir till thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper.
Chef
