Email to Dawn Dodge      

Hearty Beef Stew

Great for those cold wintery days - can also be prepared in a crockpot.

2 lbs beef chuck, cubed
2 Tbs butter or margerine
1 clove of garlic
4 cups boiling water
1 Tbs salt
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
dash of ground clove
6 carrots, sliced
1 lb small white onion, chopped
5 potatoes, diced
1/2 cup cold water
1/4 cup flour

Heat 2 tablespoons butter or margerine in heavy saucepan. Add 2 pounds beef chuck and brown on both sides. Keep turning the cubes (use tongs). Let cook for about 20 minutes. This makes the stew rich in color.

Add onion along with a clove of garlic on a toothpick (so you can retrieve it). Add 4 cups boiling water, salt, Worcestershire sauce, paprika, bay leaf, and ground cloves. Cover and simmer (not boiling) for about 2 hours. When meat is almost done, add carrots and diced potatoes.

Simmer for 30 minutes or until everything is tender. Discard bay leaf and garlic.

To make gravy, pour 1/2 cup cold water into a shaker; add 1/4 cup flour. Blend well. Remove beef mixture from pan, retaining juices. Stir in flour mixture until thickened. Combine gravy with beef mixture.

Serve with hot, crusty bread.