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4.41 from 22 votes

Old Time Beef Stew for Your Man

Old Time Beef Stew is pure comfort that I crave all winter long, for dinner on Sundays all summer long, and pretty much every other day and season there is. When beef stew is done right, it just makes people happy, and this beef stew is done just right!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Keyword: beef, stew
Servings: 6
Author: Sweet Basil

Ingredients

  • 2 Tablespoons Butter
  • 2 Pounds Beef Chuck Cubed
  • 1 Onion Large Yellow, Sliced
  • 6 Ounces Pearl Onions or 1 Additional Onion- 1/2 Minced and 1/2 Chopped in bigger pieces
  • 1 Clove Garlic Large, peeled and on a toothpick
  • 4 Cups Water Boiling
  • 1 Tablespoon Salt
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Sugar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Paprika we use Smoked Paprika
  • 2 Bay Leaves
  • 1 Dash Allspice or cloves
  • 6 Carrots Large, chopped at a diagonal
  • 6 Potatoes Medium Russet, Peeled and Chopped
  • 1/2 Cup Water Cold
  • 1/4 Cup Flour
  • Fresh parsley for garnishing optional
US Customary - Metric

Instructions

  • Heat a dutch oven to medium heat and add the butter.
    2 Tablespoons Butter
  • Turn the heat to medium high and start to add the meat in batches, browning on each side and then removing to a plate.
    2 Pounds Beef Chuck
  • Add all of the meat back in and turn the heat back to medium. Add a drizzle of oil back in the pot if it appears to be dry.
  • Add all of the onions into the pot along with the garlic on a toothpick for easy retrieval later.
    1 Onion, 6 Ounces Pearl Onions, 1 Clove Garlic
  • Continue to add the water, salt, lemon juice, sugar, worcestershire sauce, pepper, parika, bay leaf and allspice.
    4 Cups 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, 1 Dash Allspice
  • Gently cook the mixture by covering with a lid once it has reached a simmer and turn the heat to medium low, or low depending on how hot your stove stays. Keep it at a low simmer for 2 hours.
  • The meat should be tender now, add the carrots and potatoes. Remove the lid and simmer for an additional 30-45 minutes or until everything is soft.
    6 Carrots, 6 Potatoes
  • Discard the bay leaves and garlic.
  • In a glass measuring cup, add the cold water and quickly whisk in the flour.
    1/2 Cup Water, 1/4 Cup Flour
  • Stir the mixture into the soup and cook gently for another 5-15 minutes to thicken.
  • Garnish with some chopped fresh parsley and serve with crusty bread or rolls!
    Fresh parsley for garnishing

Notes

This stew will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 16g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1382mg | Potassium: 795mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10416IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 4mg