Old Time Beef Stew

Warming and satisfying stew great for a cold winter night. 

0
Servings

  • 2 Tbsp butter or olive oil

  • 2# stew meat, cut in bite-sized pieces

  • 1 large onion, sliced

  • 1 clove garlic, minced

  • 4 cups boiling water

  • 1 Tbsp. sea salt

  • 1 Tbsp. fresh lemon juice

  • 1 tsp. Worcestershire sauce

  • 1/8 tsp. pepper

  • ½ tsp. paprika

  • 2 bay leaves

  • Dash of cloves

  • 6 carrots, peeled and cut in thick slices

  • 1# boiling onions (If not available, substitute small onions cut into small wedges)

  • 6 medium potatoes, diced

  • ½ cup cold water

  • ¼ cup flour

Instructions

1. Heat oil in large skillet. Add beef; brown on all sides.
2. Add sliced onion, garlic, boiling water, salt, lemon juice, Worcestershire, pepper, paprika, bay leaf and cloves.
3. Gentle cooking is what makes the meat tender so cover and simmer (not boil) 2 hours. Stir occasionally to prevent sticking.
4. Add more boiling water mixed with salt, lemon juice, Worcestershire sauce and paprika, as needed, to keep enough liquid with the stew.
5. At the end of 2 hours, add vegetables. Simmer about 30 minutes longer or until everything is tender. Discard the bay leaves.
6. Mix cold water and flour. Stir into stew, stirring constantly.
7. Cook until the gravy thickens and boils, stirring constantly. Cook about 5 minutes more. If not thick enough, make another mixture of flour and water and repeat the thickening process.