Beef Stew recipe

It's that time of year up north -- it's getting cold outside, and comfort food is so appealing. What better comfort food than beef stew?  Katie was looking for recipes the other day, so I thought I'd share this one, which has been handed down in my family. See other recipes in this week's Carnival of the Recipes at Everything and Nothing!

Beef stew

2 lbs beef chuck
large onion
4 c. boiling water
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1/4 tsp pepper
1/2 tsp paprika
1 - 2 bay leaves
dash of allspice or cloves
6 carrots, quartered
potatoes, peeled & quartered
1 lb small white onions (optional)

Heat 2 Tbsp olive oil* in dutch oven. Add 2 lbs beef chuck (cut into 1 1/2" cubes) and brown on all sides. Keep turning, for about 20 minutes.

Next, slice a large onion and add the boiling water and seasonings.

Cover and simmer (not boil) for 2 hours, stirring occasionally to prevent sticking. When meat is almost done, add the vegetables.

Simmer for 30 minutes or longer, til everything is tender. Discard bay leaf.

Gravy: Pour 1/2 c. cold water into shaker, and add 1/4 c. flour; shake hard to blend. Remove pot from heat, push meat and veges aside, and stir in flour mixture. Cook & stir til gravy thickens and boils.

*original recipe called for shortening. I pretty much use olive oil for everything these days.

Comments

[Katie]

Thank you! I can't wait to make this. :)