Sunday, March 24, 2013

Old Fashioned Beef Stew

While we patiently wait for spring to finally get here, I have been continuing to cook some good winter comfort food in my house. This stew was a staple in my childhood days.

2 lbs. beef stew meat, cubed
2 tbsp oil
1 tbsp. Worcestershire sauce
1 clove garlic, minced
3 bay leaves
1 medium onion, chopped
1 tsp salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
dash nutmeg
4 cups hot water
6 carrots, peeled and sliced
4 potatoes, sliced
3 tbsp. cornstarch
1/3 c cold water

In a heavy pot, heat the oil and brown the meat.

Add the garlic, bay leaves, onion, salt, sugar, paprika, pepper, nutmeg, and worcestershire sauce. Stir well.

Add hot water.

Cover and simmer for 90 minutes, stirring occasionally to prevent sticking. If your liquid gets down too low, add a little more water, 1/4 cup at a time.

Add carrots and potatoes.


Cover and cook another 45 minutes or until veggies are tender. Mix together 1/3 cup cornstarch and cold water, add to stew. Bring to a boil, turn down to simmer, until thickened. Remove bay leaves before serving.

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