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Hearty Beef Stew
This is a recipe that has been around since my Grandma was a cook for her family. It came from a woman who hosted one of the first cooking shows by the name of Kay Neuman. It is an amazing recipe with rich flavor and a thick sauce. Leftovers, if you are lucky to have any, are delicious. Serve this with a crusty french bread so that you can wipe up all the sauce.
The recipe is typed as it was originally with the ingredient changes we use now in parenthesis.
Happy New Year!
Hearty Beef Stew
- 1 tablespoon shortening (we used canola oil)
- 1 1/2 pounds lean beef, cubed (our cubes of beef were about 1/2 to 3/4 inches thick)
- 1/4 cup flour
- 2 1/2 cups water
- 1 small-medium onion, chopped (about 1/2 cup)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 teaspoon sugar
- 1/2 teaspoon lemon juice (we used fresh)
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup tomato sauce
- 1 cup carrots, sliced (about 2 or 3)
- 1 1/2 cups potatoes, diced or cut (we diced about 3 medium potatoes in 1/2-inch cubes)
- 1/2 cup celery, sliced (about 1 stalk)
Place the flour in a deep bowl. Add the beef and toss to coat. Heat the oil in a large skillet. Add the beef and cook until beef is browned (stir almost constantly so the flour won’t clump). Add the water, chopped onions and remaining ingredients except the vegetables. Cover and cook over medium heat for 1 hour. Add the vegetables and cook another hour.
Note: After the beef was browned we add all remaining ingredients, including the vegetables. We cook the stew, stirring occasionally on low to medium until the vegetables were soft, about 1 1/2 hours.
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