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Old Time Beef Stew

Everton.Stonehead's picture
Ingredients
  Boneless beef stew meat 1 1⁄2 Pound, cut into 1-inch cubes
  Cooking oil 2 Tablespoon
  Water 4 Cup (64 tbs)
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), 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
  Carrots 6 Medium, peeled and bias sliced into 3/4 inch chunks
  Potatoes 4 Medium, cut into 1 inch chunks
  Small white onions 1 Pound, peeled and halved
  Cold water 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Cook Time: 
170 Minutes

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