RANDY'S OLD TIME BEEF STEW

Randy's Old Time Beef Stew image

Provided by Ackman

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Previous Next

2 lbs stewing beef (use a well marbled chuck roast & cut into 1-1/2 in. pieces)
seasoned flour (for dredging)
2 -3 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 -2 bay leaf
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or 1 dash ground cloves
3 large carrots, pared & sliced
1 small rutabaga, pared & cubed (optional)
3 potatoes, pared & quartered
3 celery ribs, chopped
1 (14 1/2 ounce) can stewed tomatoes, undrained (optional)
2 tablespoons cornstarch

Steps:

Preheat oven to 325°.
Dredge meat in seasoned flour & brown in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and bake 1 1/2 hours .
Remove bay leaves and garlic clove.
Add carrots and celery. & (optional rutabaga &/or stewed tomatoes).
Cover and cook 45 minutes longer or until vegetables are tender.
To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
Slowly mix into the stew until desired thicknes.
Stir and cook over medium high heat until thick & bubbly.
ENJOY!