Tuesday, November 17, 2009

Hearty Beef Stew

This is a FANTASTIC stew to make in the winter. I woke up this morning and there was only a sinch of snow on the ground, but it was freezing outside. I thought to myself....what a perfect day to make my mom's beef stew. This really is fabulous

the goods:

2 lbs. beef stew chunks (I usually only use just over a pound and then cut them smaller because they are so big)
2 T. shortening (I use this when I feel like being naughty)
4 c. water
1 onion, chopped
1 clove garlic
1 T. salt
1 T. lemon juice
1 tsp. sugar
1 tsp. Worchestershire sauce
1/2 tsp. black pepper
1/2 tsp. paprika
2 bay leaves
Dash of allspice
4-6 carrots, sliced
3 potatoes, peeled and cubed
1/4 c. flour
1/2 c. water
  1. In a soup pot, slowly brown beef cubes in shortening. Turn often to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic (on a toothpick, so you can retrieve it) salt, lemon juice, sugar, Worchestershire sauce, black pepper, paprika, bay leaves, and allspice. Cover with lid and simmer on low (do not boil) for 2 hours.
  2. Stir occasionally to prevent sticking.
  3. When mixture is almost done, add carrots and potatoes and simmer for 30 more minutes.
  4. Discard bay leaves and garlic.
  5. Pour 1/2 c. water and 1/4 c. flour in a shaker; shake to blend. Stir flour mixture into stew. Cook and stir until gravy thickens and boils. Serve.

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