Since I am the veggie girl, my old-time beef stew is more like old-time vegetable stew. I have written the true recipe below but will admit I only use a ¼ kg (½ lb) of stewing beef and tons of veggies, also adding parsnips, green or wax beans, and anything else that I fancy that day.
As for the thickening, I find if I follow the recipe it is too thick and I have no sauce so I recommend you add a little at a time until you get the consistency that you are looking for. Joanne
- 1 kg (2 lb) stewing beef, cut in cubes
- 30 ml (2 tbsp) oil
- 5 ml ( 1 tsp) Worchestershire sauce
- 1 clove garlic, crushed
- 1 medium onion, diced
- 1 or 2 bay leaves
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) sugar
- 2 ml (½ tsp) paprika
- 1 ml (1/4 tsp) pepper
- Dash ground allspice or cloves
- 6 carrots, sliced or diced
- 4 potatoes, cubed
- 2 stalks of celery, sliced or diced
- 45 ml (3 tbsp) flour and 75 ml (1/3 cup) water for thickening
In large pot, thoroughly brown meat in oil, turning often. Add 500 ml (2 cups) water and next 9 ingredients. Cover; simmer for 1½ hours, stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender.
Blend water into flour and stir slowly into hot stew mixture. Cook and stir about 3 minutes until bubbly. Makes 6 to 8 servings.