Old-Time Beef Stew

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note