Old-Fashioned Beef Stew
Total Time: 2 hours
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
- Carefully trim fat and gristle from the stew meat.
- In large bowl, combine 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Add the trimmed stew meat to the flour mixture and stir so that the meat is well coated.
- 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.)
- While the last batch of meat is browning, add the diced onion.
- When that last batch of meat is all browned, add all the meat back to the Dutch oven.
- 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.
- Cover; simmer for 1 hour. Stir occasionally to keep the meat from sticking.
- After 1 hour, add carrots, potatoes, and pearl onions with the cream sauce.
- Cover and cook 30 to 45 minutes, until the vegetables are tender.
- Remove bay leaves.
- In a small bowl, slowly blend 1/3 cup cold water into the 3 tablespoons flour.
- Add the flour mixture slowly into hot stew.
- 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.