Old-Fashion Beef Stew
A chuck-eye is the best cut of meat for beef stew. Be sure to sear the meat in an un-crowded pan to achieve the best flavor.
Cuisine: One Dish Meal
- 2 lbs. beef chuck roast, cut into 1 ½ inch pieces
- ½ cup seasoned flour (flour, salt, pepper, paprika)
- 2 Tbs. oil
- 1 onion, chopped
- 6 carrots, peeled and sliced or quartered
- 1 cup sliced celery
- 2 clove garlic
- 2 cups beef broth or chicken broth
- 1 bay leaf
- 1 Tbs. Worcestershire sauce
- 1½ Tbs. tomato paste
- 12 small white onions or 1 regular onion cut in pieces
- 2 tsp. salt
- ¼ tsp. pepper
- 1 tsp. sugar
- 1 medium turnip, peeled and quartered (optional)
- 4 potatoes, peeled and cut into eighths
- Coat beef chunks with flour seasoned with salt, pepper and paprika. Heat oil in heavy Dutch oven and brown meat on all sides, about 8 minutes. Cook meat in batches to avoid crowding. Remove meat from pot.
- Add carrot, onion, and celery, scraping bottom to loosen and incorporate any browned bits, and sautee 1-2 minutes. Add garlic and cook for 30 seconds.
- Return browned meat to pot. Add broth, bay leaf, Worcestershire sauce, tomato paste, small white onions, pepper, salt, sugar, and turnip, if using.
- Cook in oven for 1½ hours at 325 degrees. Remove bay leave and add chopped potatoes.
- Cook another 45-60 minutes or until potatoes are tender.
- Note: Add 1-2 tsp. Kitchen Bouquet, if darker color is desired. Flavor improves if made a day before serving.