Old-Time Beef Stew

Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat. 10 weightwatcher points

Photo by Gary M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds boneless beef stew meat, cut into 1-inch cubes

  • 2

    tablespoons cooking oil

  • 4

    cups water

  • 1

    large onion, sliced

  • 2

    cloves garlic, minced

  • 2

    tablespoons Worcestershire sauce

  • 1

    tablespoon lemon juice

  • 1

    teaspoon sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon pepper

  • 1

    bay leaf

  • 1/8

    teaspoon ground allspice

  • 6

    medium carrots, bias-sliced into 3/4-inch chunks

  • 1

    pound small white onions, peeled and halved

  • 4

    medium potatoes, cut into 1-inch chunks

  • 1/2

    cup cold water

  • 1/4

    cup all-purpose flour

  • snipped fresh parsley (optional

Directions

1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. 2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. 3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.

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