Old Time Beef Stew
2 pounds round steak or chuck, cut into 1 inch cubes
1 tsp. Worcestershire sauce
1 or 2 cloves of garlic (I use 2.)
1 medium or large yellow onion, peeled and sliced (I like the large.)
1 or 2 bay leaves (I use 2.)
1 T salt
1 tsp. sugar
1/2 tsp. black pepper
1/2 tsp. paprika
Dash ground allspice or cloves (I like cloves.)
6 carrots, pared and quartered (I use baby carrots, cut in half.)
4 potatoes, pared and quartered
1 pound small white onions
1 small box frozen peas without sauce
Gravy
In Dutch oven, thoroughly brown meat in a little oil, turning often. Add
2 or more cups water and next 9 ingredients. Cover and simmer for 1 ½
hours, stirring occasionally to keep from sticking. Remove bay leaves
and garlic. Add vegetables (except for the peas) and cook 30 - 45
minutes longer, or until vegetables are tender. Add peas about 5 minutes
before serving. Serves 6 - 8.
Gravy: Mix 1/4 cup flour with 1 cup cold water. Stir into hot stew
shortly before serving.
NOTES from June:
1. I always use a round steak.
2. I always use lots more water than the recipe suggests.
3. I sometimes leave out the whole onions.
4. The original recipe does not call for peas.
5. To make half, halve the meat and vegetables, but use the same
amount of everything else.
6. I made the recipe with chicken once and it was surprisingly
similar.
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