Old-Time Beef Stew

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
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