Sunday, August 1, 2010

Mom's Beef Stew

I made this tonight, it is super fantastic. I used sweet potatoes, though my mom usually uses regular baking potatoes (white). I had to share because it is so good. I don't even know if anyone reads this thing anymore, I never post.

OLD FASHIONED BEEF STEW

2 tbsp cooking oil
1.5 lbs of pre-packaged beef for stewing
4 cups boiling water
1 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tsp minced garlic or 1 whole clove
1 medium onion—chopped or minced
2 bay leaves
1 tbsp salt
1 tsp sugar
Pepper to taste, about 1 tsp
½ tsp paprika
5 large carrots peeled & cut into ¼ inch slices
2 large potatoes (I prefer sweet potatoes), peeled & diced
½ cup flour for thickening

Cut beef cubes in half if they are too big (should be bite sized).

Dry meat using paper towel for proper browning.

Heat oil in pan, brown meat on all sides, turning often.

Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and other spices/seasonings.

Cover; simmer (don’t boil) for 2 hours.

Stir occasionally to keep from sticking.

Remove bay leaves.

Add carrots and potatoes.

Cover and cook 30 to 45 minutes more or until vegetables are done and meat is tender.

Thicken stew gravy by making a rue…remove about 1.5 cups of the broth, place in a separate bowl. Add ½ cup of flour and stir to combine. Add rue back into the stew and stir. Repeat if necessary. Add water if the sauce gets too thick.

Makes 6 to 8 servings