OLD TIME BEEF STEW

2 hours 25 minutes, Serves 6-8

  • 2 pounds stew beef
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic
  • 1 medium onion, sliced
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • Dash of ground gloves or allspice
  • 6 carrots, peeled and cut into 1 1/2" pieces
  • 4 potatoes, peeled and cut into 1 1/2" cubes
  • 3 tablespoons water
  • 1 small can of peas, drained

Preparation

In a large Dutch oven, thoroughly brown meat on all sides in the butter. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hrs, stirring occasionally. Remove bay leaves and garlic. Add vegetables (except for peas). Cover and cook 30- 45 minutes, until vegetables are tender.

Add peas to the stew. Slowly mix 1/3 cup cold water into the flour to create a slurry. Slowly stir into stew. Continue to cook 5 minutes longer.