From Our Farm to Your Table

Old-Time Beef Stew

Mon, 2017-04-03 18:40 -- tmdowney

An Old Time Beef Stew from our friend Betty Crocker


2 pounds Beef Chuck, cut in 1-1/2 inch cubes

2 tablesppon fat (tallow or oil)

1 teaspoon Worchestershire sauce

1 clove garlic

1 medium onion, sliced

1 or 2 Bay leaves

1 tablespoon salt

1 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoom pepper

dash ground allspice or cloves

6 carrots, pared and quartered

4 potatoes, pared and quartered

1 pound small white oniones

3 tablesppons flour

Gravy (See recipe below)


In Dutch oven, thoroughtly brown meat in 2 tablesppon hot fat, turning often.  Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking.  Remove bay leaves and garlic. Add vegetables.  Cover and cook 30 to 45 minutes, or till vegetables are tender. Serves 6-8.

To make in Crock-Pot: Brown meat as above.  Add meat and next 12 ingredients to crockpot. Cook on low for 8 hours or high 4 hours. Continue with gravy below if desired.

For Gravy: Skim most of the fat from the stew liquid; measure 1 3/4 cups liquid and add to skillet. Turn on Medium.  Combine 1/4 cup water and 3 Tablesppons all-purpose flour until smooth. Stir slowly into hot liquid in skillet, stirring constantly.  Cook and stir until bubbly.  Cook and stir 3 minutes longer.  Add to stew. 

Serve stew in bowls. 


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