Old-Time Beef Stew
Old-Time Beef Stew offers hearty, comforting flavors with tender beef, carrots, potatoes, and white onions simmered in a savory broth. Rich in spices and slow-cooked to perfection, this classic dish is ideal for family dinners and cold evenings, providing a satisfying and timeless meal.
Ingredients
- 2 lb beef or venison, cut in 1 1/2-inch cubes ⓘ
- 2 Tbsp shortening ⓘ
- 1 tsp Worcestershire sauce ⓘ
- 1 clove garlic ⓘ
- 1 medium onion, sliced ⓘ
- 1 or 2 bay leaves ⓘ
- 1 Tbsp salt ⓘ
- 1 tsp sugar ⓘ
- 1/2 tsp paprika ⓘ
- 1/4 tsp pepper ⓘ
- dash ground allspice or cloves
- 6 carrots, pared and quartered ⓘ
- 4 potatoes, pared and quartered ⓘ
- 1 lb small white onions ⓘ
- 3 Tbsp all-purpose flour ⓘ
Instructions
- Thoroughly brown the beef or venison in shortening in a Dutch oven, turning often. Roll the meat cubes in flour first to aid browning.
- Add 2 cups of water along with Worcestershire sauce, garlic, onion slices, bay leaves, salt, sugar, paprika, pepper, and a dash of ground allspice or cloves.
- Cover and simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- Remove bay leaves and garlic from the stew.
- Add the carrots, potatoes, and small white onions to the pot.
- Cover and cook for an additional 30 to 45 minutes, or until the vegetables are tender.
- In a small bowl, slowly blend 1/3 cup cold water into the 3 tablespoons of flour to make a smooth mixture.
- Stir this flour mixture slowly into the hot stew.
- Cook and stir until the stew bubbles and thickens, about 3 minutes.
- Continue cooking and stirring for 3 minutes longer before serving.
Nutrition & Diet Analysis (per serving)
1017
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).