Hearty Beef Stew

 

 

Photo credit: cookscountry.com

Photo credit: cookscountry.com

“Folks are usually about as happy as they make their minds up to be.” –Abraham Lincoln

I love this stew recipe.  This is the recipe I used often when you were all growing up.  The recipe is from one of my Lion House cookbooks.

  • 2 pounds beef chuck, cut in cubes
  • 2 tablespoons shortening
  • 4 cups water
  • 1 onion, sliced
  • 1 clove garlic
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • Dash of Allspice
  • 6 carrots, cut in quarters
  • 1/2 pound small white onions
  • 3 potatoes, peeled and cubed
  • 1/4 cup flour

In heavy Dutch oven, slowly brown beef cubes in shortening.  Turn often to brown meat on all sides.  This should take about 15 minutes.  Then add water, onion, garlic (on toothpick so you can retrieve it), salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and Allspice.  Cover with lid and simmer on low heat (do not boil) for 2 hours.  Stir occasionally to prevent sticking.  When meat is almost done, add carrots, onions and potatoes and simmer for 30 minutes more.  Discard bay leaf and garlic.  Pour 1/2 cup water in shaker and add 1/4 cup flour; shake to blend.  Either remove meat and vegetables from stock or move to one side in pan; stir in flour mixture.  Cook and stir until gravy thickens and boils.  Makes 8 servings.

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