Old-Time Beef Stew

Oxmoor House
2 1/2 quarts


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2 pounds lean boneless beef, cut into 1 1/2-inch cubes
2 tablespoons shortening
1 large onion, sliced
1 clove garlic
1 quart hot water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon paprika
2 bay leaves
Dash of ground allspice
6 small potatoes, peeled
6 small onions, peeled
3 carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 cup cold water


Brown beef in hot shortening in a large Dutch oven. Add next 11 ingredients, and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add potatoes, onions, and carrots; cover and simmer an additional hour or until vegetables are tender. Remove and discard bay leaves.

Combine flour and water, stirring to form a smooth paste. Stir into stew; cook over medium heat until thickened and bubbly. Ladle into individual soup bowls, and serve warm.

Created date

February 2010