Hearty and Tender Old Time Beef Stew
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 people
-
Calories
310 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Hearty and Tender Old Time Beef Stew
Description
Hearty and Tender Old Time Beef Stew combines large pieces of beef slowly cooked in a flavorful broth made from water, beef bouillon cubes, and seasonings such as paprika, allspice, and Worcestershire sauce. After browning the beef for added depth, the stew simmers for an extended time to develop tenderness. Onion and bay leaf form the aromatic base, while diced carrots and celery are added later to maintain some texture and sweetness. Optional peas provide a pop of color and mild flavor. A cornstarch slurry can be added if a thicker consistency is desired.
The simmered meat becomes tender with a rich, savory broth that balances earthy and slightly tangy notes. The spices and Worcestershire sauce enrich the flavor without overwhelming the classic stew character.
This dish works well as a main course, particularly served with crusty bread or mashed potatoes to soak up the broth. It is suitable for leisurely meals and colder days when a filling and warming dish is preferred.
Ingredients
- 2-3 tbsp neutral cooking oil divided, generic cooking oil
- 2 lb beef or beef chuck cut into 1 1/4-inch pieces, stewing
- 1 tsp salt to taste
- 3/4 tsp black pepper
- 1 onion sliced, medium
- 2 cups (480 ml) water
- 2 beef bouillon cube or 4 tsp beef bouillon powder
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp paprika
- 2 dashes ground allspice or cloves, dashes
- 2 tsp sugar
- 2 tsp lemon juice optional
- 3 celery diced, stalks
- 2 carrot diced
- 1 cup peas thawed, optional, frozen
starch slurry
- 1/3 cup water
- 2 tbsp cornstarch or flour
Instructions
- Season the stew beef cubes with salt and pepper. Heat a little bit oil in a heavy-bottomed pot, such as a large Dutch oven, over medium-high heat. Brown meat in batches to avoid crowding, browning each piece well. Once browned, remove the beef and set it aside.
- Add 1 tablespoon of oil to the pot. Then, cook the onion for about 2 minutes, stirring constantly scraping the bottom of the pan, until slightly softened.
- Pour in cold water, beef bouillon, bay leaves, Worcestershire sauce, salt, sugar, pepper, lemon juice, paprika, and allspice. Stir everything together, cover the pot, and reduce the heat to low. Let it simmer gently for 1.5 hours.
- After 1.5 hours, remove the bay leaf and add carrots and celery to the pot. Cover and continue simmering on medium-low heat for 20-30 minutes, or until the vegetables are tender. If using frozen peas, thaw them first, then add them to the stew. Stir the mixture well and taste, adjusting seasoning with additional salt and pepper if needed.
- In a small bowl, mix starch with a bit of water to create a slurry, then add this to the stew. Continue stirring as the stew thickens. Once thickened, remove from heat.
- Serve the stew hot, with your choice of sides like mashed potatoes, buttered noodles, steamed rice or crusty bread for soaking up the flavorful gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 94mg | 31% |
| Sodium | 658mg | 27% |
| Potassium | 710mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3636IU | 73% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
