Old-Time Beef Stew

FROM THE KITCHEN OF: alex
SERVES: 6
TOTAL TIME: 150 minutes
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INGREDIENTS

Ingredient Quantity Unit
Stew Beef (Round or Chuck, not Top Round) 2 lbs
Flour 8 tbsp
Vegetable Oil 2 tbsp
Beef broth 1 1/3 cup
Wine (red) 2/3 cup
Worcestershire Sauce 1 tbsp
Garlic 3 cloves
Bay Leaves 3 leaves
Onion (medium, sliced) 1 onion
Salt 1 tsp
Sugar 1 tsp
Pepper 1/2 tsp
Paprika 1/2 tsp
Ground Cloves 1 dash
Ground All-Spice 1 dash
Carrots (large) 3 carrots
Celery 3 ribs
Cornstarch 2 tbsp
water 1/2 cup
Frozen Peas 1/2 cup

RECIPE INSTRUCTIONS

Directions

Mix some flour with salt and pepper in a bag. Toss meat in flour to coat. Brown in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, pepper, paprika, and cloves and/or all-spice. Cover and simmer for 1 1/2 hours.

Remove bay leaves and garlic (if you can find them). Add carrots and celery. If gravy is too thin, remove 2 cups of hot liquid (this is optional). Mix cornstarch with 1/4 cup of water until smooth, add some of the hot liquid to the mixture, and return to the pot. Bring to a boil, then simmer for 30-40 minutes longer.

Add peas, and 1/4 cup water. Bring back to a boil, stirring, for 5 minutes.