Old-Fashioned Beef Stew
Savor the warmth of nostalgia with our old-fashioned beef stew recipe. A comforting dish that invites memories with every hearty bite.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 stalks of celery, sliced
- 2 garlic cloves, minced
- 6 cups water
- 3 beef bouillon cubes
- 1 teaspoon Worcestershire sauce
- 2 cups frozen peas
- 1 cup carrots, sliced
- 3 cups potatoes, peeled and cubed
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- 4 tablespoons all-purpose flour
- 1/2 cup water
- Salt and pepper to taste
Instructions
- In a large pot or large Dutch oven, heat the olive oil or vegetable oil over medium-high heat. Add the beef cubes, searing them until they are browned on all sides. Remove the browned meat from the pot and set aside. Leave the browned bits from searing the meat in the bottom of the pan.
- In the same pot, add the chopped onion and sliced celery. Sauté for about 3 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for another minute.
- Return the beef to the pot. Add the 6 cups of water, the bouillon cubes, Worcestershire sauce, bay leaves, thyme, oregano, and parsley. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
- After an hour, add the carrots, potatoes, and peas to the pot. Continue to simmer over low heat for another 45 minutes to an hour, or until the vegetables are tender and the flavors have melded together.
- Combine the four tablespoons of flour with 1/2 cup water and stir until smooth. Bring the stew to a boil and add the flour mixture. Cook and stir for 2 to 3 minutes or until thickened and bubbly. Season to taste with salt and pepper.
- Remove the bay leaves before serving.