Old Fashioned Beef Stew


This beef stew recipe is one of my favorites ever. I make it a lot, especially when it’s chilly or gray outside. You can tell I like it a lot, because the page it’s on in my copy of The Lady and Sons Savannah Country Cookbook is really stained. The recipe includes carrots and celery. However, I like my stew to be basically meat and potatoes, so I tend to omit those. I also cook the stew a bit longer than necessary so that everything is falling apart. It tastes wonderful and comforting, just like stew should. And, like most stews, it is even better reheated.

Ingredients:

2 lb stew beef
2 tablespoon vegetable oil
2 cup water
1 teaspoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash ground allspice or ground cloves
3 large carrots, sliced
4 red potatoes, quartered
3 ribs celery, chopped
2 tablespoon cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

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