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!
1 OnionLarge Yellow, Sliced
6OuncesPearl Onions or 1 Additional Onion- 1/2 Minced and 1/2 Chopped in bigger pieces
1 Clove GarlicLarge, peeled and on a toothpick
1/2TeaspoonPaprikawe use Smoked Paprika
1Dash Allspiceor cloves
6CarrotsLarge, chopped at a diagonal
6 PotatoesMedium Russet, Peeled and Chopped
Fresh parsley for garnishingoptional
Heat a dutch oven to medium heat and add the 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.
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.
Continue to add the water, salt, lemon juice, sugar, worcestershire sauce, pepper, parika, bay leaf and 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.
Discard the bay leaves and garlic.
In a glass measuring cup, add the cold water and quickly whisk in the 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!
This stew will keep for 3-4 days in the refrigerator.
Old Time Beef Stew for Your Man
Amount Per Serving (1 g)
Calories 375Calories from Fat 189
% Daily Value*
Saturated Fat 10g63%
Vitamin A 10409IU208%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.