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.
- Serves: 10 persons
- 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
Step 1Pat the beef with paper towels to dry and then cut it into bite-size cubes.
Step 2Heat the vegetable oil in a Dutch oven or stockpot over medium-high heat.
Step 3Add the beef cubes to the pan and cook until browned, stirring and turning frequently.
Step 4Slice the carrots into 1-inch rounds. Cut the onions into chunks, and cut the potatoes into 1-inch cubes.
Step 5Add the prepared vegetables to the beef along with the beef broth, water, Worcestershire sauce, salt, and pepper.
Step 6Tie the cloves in a small cheesecloth bag and add to the stew. If you don't have cheesecloth , a tea infuser will work.
Step 7Cover the pan and simmer the stew for 1 1/2 hours. Drain off the liquid into a saucepan.
Step 8In a small bowl, mix the flour with the cold water until smooth and then blend into the hot liquid in the saucepan.
Step 9Cook, stirring constantly until thickened.
Step 10Add the thickened broth to the meat and vegetable mixture. Remove the cloves.