Agnes Maloney

Company Stew

Main Dishes
At a glance
Contributor
Agnes Maloney
Images
0
Status
Published

Description

In a Dutch oven, heat shortening or oil and add the diced beef. Sear until slightly brown, about 20 minutes.

Add onion, garlic, seasonings, and boiling water. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.

When beef is tender, add vegetables and simmer 30 minutes longer.

To make gravy, combine 1/2 cup water with 1/4 cup flour. Remove stew from heat and add the mixture, stirring constantly.

Return to heat and simmer until it reaches the boiling point. Remove from heat and serve.

Source Note

Original page 83. Contributed by Agnes Maloney.

Ingredients

Structured rows stay easy to scan and print.

  • 2 tablespoons oil
  • 2 pounds beef chuck, diced
  • 1 large onion, diced
  • 1 small clove garlic, minced
  • 2 cups boiling water
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 bay leaves
  • 1/2 teaspoon paprika
  • 6 carrots, diced
  • 6 potatoes, diced

Directions

Ordered steps keep the recipe easy to follow.

  1. In a Dutch oven, heat shortening or oil and add the diced beef. Sear until slightly brown, about 20 minutes.
  2. Add onion, garlic, seasonings, and boiling water. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
  3. When beef is tender, add vegetables and simmer 30 minutes longer.
  4. To make gravy, combine 1/2 cup water with 1/4 cup flour. Remove stew from heat and add the mixture, stirring constantly.
  5. Return to heat and simmer until it reaches the boiling point. Remove from heat and serve.