MARGARET'S OLD-TIMEY BEEF STEW

Margaret's Old-Timey Beef Stew image

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

Provided by Miss Annie

Categories Stew

Time 3h20m

Yield 5-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs beef chuck, cut into cubes
2 tablespoons oil
1 onion, sliced
4 cups boiling water
1 tablespoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon paprika
2 bay leaves
1 dash allspice or 1 dash ground cloves
6 carrots, quartered
1 lb onions, small,whole or 2 medium onions, quartered
2 cups potatoes, diced

Steps:

Brown the beef, in small batches, in oil.
Return browned beef to the pot.
Add the next 11 ingredients and bring to a boil.
Cover, lower heat and simmer for 2 hours.
When meat is almost done, add the carrots, onions, and potatoes.
Cover and cook until vegetables are tender.
If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
Cook and stir until gravey thickens and boils.
Remove bay leaves before serving.

Nutrition Facts : Calories 641.6, Fat 41.3, SaturatedFat 15.2, Cholesterol 125.2, Sodium 1575.1, Carbohydrate 30.8, Fiber 5.1, Sugar 9.7, Protein 36.4