Old-Fashioned Beef Stew With Carrots and Potatoes
This beef stew is simmered with cubed beef, potatoes, carrots, and a few whole cloves. It's an old-fashioned, satisfying dish.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2pounds beef chuck (lean, stewing beef)
- 2tablespoons vegetable oil
- 4medium carrots
- 4medium onions
- 4medium potatoes
- 1(10 1/2-ounce) can condensed beef broth
- 2cups water
- ¾teaspoon Worcestershire sauce
- ½teaspoon salt, or to taste
- Dash pepper
- 4whole cloves
- 3tablespoons flour
- 3tablespoons cold water
Instructions
Step 1
Pat the beef with paper towels to dry and then cut it into bite-size cubes.Step 2
Heat the vegetable oil in a Dutch oven or stockpot over medium-high heat.Step 3
Add the beef cubes to the pan and cook until browned, stirring and turning frequently.Step 4
Slice the carrots into 1-inch rounds. Cut the onions into chunks, and cut the potatoes into 1-inch cubes.Step 5
Add the prepared vegetables to the beef along with the beef broth, water, Worcestershire sauce, salt, and pepper.Step 6
Tie the cloves in a small cheesecloth bag and add to the stew. If you don't have cheesecloth , a tea infuser will work.Step 7
Cover the pan and simmer the stew for 1 1/2 hours. Drain off the liquid into a saucepan.Step 8
In a small bowl, mix the flour with the cold water until smooth and then blend into the hot liquid in the saucepan.Step 9
Cook, stirring constantly until thickened.Step 10
Add the thickened broth to the meat and vegetable mixture. Remove the cloves.