Old-Fashioned Beef Stew

Total Time: 2 hours

Ingredients:

2 pounds beef stew meat, cut in 1 inch cubes

2 tablespoons olive oil

¼ teaspoon black pepper

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 clove garlic

1 medium onion, medium dice

2 bay leaves

2 teaspoons salt

1 teaspoon sugar

½ teaspoon paprika

Dash of cloves

2 teaspoons Beef Base (I like Better than Bouillon brand)

6 carrots, peeled and cut into ¼ inch slices

4 red potatoes, peeled and diced

1 package small pearl onions in cream sauce

6 tablespoons all-purpose flour, divided

1. Carefully trim fat and gristle from the stew meat.
2. In large bowl, combine 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon black pepper.
3. Add the trimmed stew meat to the flour mixture and stir so that the meat is well coated.
4. In Dutch oven, thoroughly brown meat in olive oil in small batches. (By browning the meat in small batches, the meat will brown nicely, instead of steaming.)
5. While the last batch of meat is browning, add the diced onion.
6. When that last batch of meat is all browned, add all the meat back to the Dutch oven.
7. Add 3 cups of hot water and the next 8 ingredients to the Dutch oven: 1 teaspoon Worcestershire sauce, 1 clove garlic, 2 bay leaves, remaining 2 teaspoons salt, 1 teaspoon sugar, ½ teaspoon paprika, dash of cloves, and 2 teaspoons beef base.
8. Cover; simmer for 1 hour. Stir occasionally to keep the meat from sticking.
9. After 1 hour, add carrots, potatoes, and pearl onions with the cream sauce.
10. Cover and cook 30 to 45 minutes, until the vegetables are tender.
11. Remove bay leaves.
12. In a small bowl, slowly blend 1/3 cup cold water into the 3 tablespoons flour.
13. Add the flour mixture slowly into hot stew.
14. Cook and stir till bubbly. Cook and stir 3 minutes longer till the sauce thickens.

Serve stew in bowls. Makes 6 to 8 servings. Enjoy!

Printable version available here.




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