Saturday, January 12, 2013

Old Time Beef Stew

I can't believe that I haven't posted this one yet. It's my "go to" recipe for beef stew. I modified it from Country Living Recipes, a cookbook I got free years ago from Southern Living. Don't be intimidated by the long list of ingredients, most are commonly found spices/seasonings that are in your pantry. Last night's turned out really tasty.

Old Time Beef Stew
serves 5-6

1 1/2 lbs boneless chuck, cut into 1 1/2 inch cubes
2 Tbsp vegetable oil
1 medium onion, sliced
1 clove garlic
2 cups water
1/2 Tbsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp Worcestershire sauce
1 tsp soy sauce
1 Tbsp vinegar
1 Tbsp lemon juice
1/2 tsp paprika
1 large bay leaf
1 tsp Italian seasoning
dash of allspice
6 carrots, peeled and sliced
4-5 medium potatoes, peeled and cubed
1/4 c cold water
2 Tbsp flour

Cook beef in oil in a Dutch oven over medium heat about 20 minutes, turning often to brown evenly. Stir in the next 14 ingredients (down to the allspice). Cover and simmer about 1 1/2 hours, stirring occasionally.

Add the carrots and potatoes; cover and simmer 30 minutes or until the vegetables are done. Combine 1/4 c cold water and flour in a small bowl, mixing well; pour into stew, stirring constantly until gravy thickens. simmer 5 minutes. Note: you may need to add more water (1/2 - 1 cup) when you add the potatoes and carrots.

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