Beef stew is a great way to use thrifty cuts of meat. Rich with carrots, onions and potatoes, delicious beef stew is simple and easy to prepare.

1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 pounds beef, cut into 1 – 1-1/2″ pieces
4 tablespoons shortening (not oil)
5 – 6 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 large onion, sliced
3 bay leaves
1/2 teaspoon ground allspice
4 medium carrots, scrubbed and cut into 2″ pieces
12 small white onions, peeled and trimmed
8 – 10 small potatoes, scrubbed

Mix the flour, salt and pepper. Place 3 tablespoons aside in a small cup. Coat 10 – 15 cubes of the beef in the flour. Melt the shortening in a Dutch oven or large heavy pot over high heat. Lightly shake the excess flour from the beef cubes and brown all sides in the hot shortening. Remove the browned meat; set aside. Brown the remaining beef in batches until all the beef is richly browned.

When the last batch of beef is browned, return all beef to the pot. Add the sliced onions to the pot, stir to coat and add 4 cups of the stock to the pot. Stand back from the pot a bit as the first bit of liquid may sputter as it hits the pot. Give the beef a good stir, and be sure to scrape any bits from the bottom of the pot as you stir. Add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves and allspice.

Reduce heat to simmer. Stir 1/2 cup of the remaining broth into the 1/4 cup of reserved flour, stir the mixture into the simmering beef along with the remaining broth. Stir for 1 – 2 minutes to avoid lumping. Cover the pot with a tight fitting lid and allow to summer for 1-1/2 – 2 hours, until the beef is very tender.

Add the carrots, onions and potatoes to the pot and cook for 20 – 25 minutes, until vegetables are fork tender. Adjust salt and pepper to taste.

Serve in a warmed bowl with crusty bread to soak up the gravy.

Yield: 4 – 6 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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