Old Time Beef Stew
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A filling beef stew that improves with age. Leftovers are almost better than the first day!
  • 2 lbs beef stew meat, cut in 1½" cubes
  • 2 Tbsp olive oil
  • 2 cups hot water
  • 2 Tbsp red wine of your choice (I chose Cupcake Malbec this time)
  • 1 clove garlic, finely chopped
  • 1 medium onion, chopped
  • 2 bay leaves (I used fresh off the bay tree I have growing in my bathroom)
  • 1 Tbsp fine sea salt
  • 1 tsp granulated sugar
  • ½ tsp paprika
  • ¼ tsp black pepper, freshly ground, if possible
  • dash ground allspice
  • 5 carrots, peeled and sliced
  • 6 medium potatoes, peeled, pared and quartered
  • ⅓ cup cold water
  • 3 Tbsp all purpose flour
  1. In a Dutch oven, thoroughly brown meat in 2 Tbsp hot olive oil, turning often.
  2. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1½ hours, stirring occasionally to keep from sticking.
  3. Add vegetables. Cover and cook for an additional 30-45 minutes, or until vegetables are tender.
  4. Remove bay leaves.
  5. Slowly blend 3 Tbsp flour into the ⅓ cup cold water. Stir this slowly into the hot stew mix. Cook until bubbly, then cook and stir for 3 minutes longer.
  6. Serve hot with fresh bread. Leftovers keep for 3 days refrigerated in an air-tight container. Stew can be frozen for up to 1 month.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2011/09/21/old-time-beef-stew/