Old-Fashion Beef Stew
Recipe type: Beef
Cuisine: One Dish Meal
 
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Return browned meat to pot. Add broth, bay leaf, Worcestershire sauce, tomato paste, small white onions, pepper, salt, sugar, and turnip, if using.
  4. Cook in oven for 1½ hours at 325 degrees. Remove bay leave and add chopped potatoes.
  5. Cook another 45-60 minutes or until potatoes are tender.. Add frozen green peas for more color.
  6. Note: Add 1-2 tsp. Kitchen Bouquet, if darker color is desired. Flavor improves if made a day before serving
  7. For Crockpot Version: Follow instructions above but place in Crockpot and cook on low 8-10 hours. Thicken with flour left over from coating (about ¼ cup) dissolved in a small amount of water. Cover and cook on high 10-15 minutes or until slightly thickened. Serves 6-8.
Recipe by Good Food St. Louis at https://www.goodfoodstl.com/recipes/old-fashion-beef-stew/