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Beef Stew




Source of Recipe


copykat


Recipe Introduction


"A dear friend gave me this recipe 6 or 7 years ago. I haven't made any other beef stew since. I have changed the amounts so I would have left overs for lunch next day. I like to serve it with crusty french bread or even more the bread machine herb bread nuisance posted in T&T.
I don't measure anything, so these tsp. are approx."


List of Ingredients




2 lb. chuck roast cut into bite size pieces (fat removed)
6 c. beef broth (can use water)
1 or 2 tsp. lemon juice
1 or 2 tsp. worcestershire
1 clove garlic minced
1 onion, rough chop
1 tsp. paprika
salt & pepper to taste (careful with salt if u use broth)
dash allspice
1 or 2 tsp. sugar
Sear meat in batches til brown on all sides. To meat add remaining ing. cover and simmer on low 2 hr.
Then add cut up potatos (or baby reds)
cut up carrots, chunks of celery
simmer til veggies are tender.

She never mentioned thickening this, but I do alittle with a cornstarch slurry

** I have done this in the slow cooker, raw veggies on bottom, browned meat on top of veggies. Bring broth and all other ing to boil on stove, pour over meat. low 8 to 9 hrs.
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