Description
This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I’ve fed it to does!
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds bottom round beef roast, trimmed and cut into chunks
- 2 cups water
- 3 large carrots, sliced
- ½ onion, sliced and chopped
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons white sugar
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 clove garlic, pressed
- 2 bay leaves, or more to taste
- 1 pinch ground allspice
- 2 russet potatoes, chopped, or more to taste
Instructions
- Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides
- about 5 minutes. Transfer beef and oil to a large pot.
- Mix water
- carrots
- onion
- celery
- Worcestershire sauce
- salt
- sugar
- pepper
- paprika
- garlic
- bay leaves
- and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew
- cover pot
- and simmer until potatoes are tender
- about 40 minutes more.
Prep Time: 20 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 35 mins
Servings: 6