Beef Stew

Beef Stew

Serves 6
Prep Time: 30 minutes
Cook Time: 2 hours


2 lbs stew meat
1 medium onion, chopped
2 large russet potatoes, peeled and cubed
1 clove garlic, chopped
3 carrots, peeled and sliced
2 cups water
1 tbs Worcestershire sauce
2 bay leaves
1 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp paprika
Dash of allspice


1. Brown meat in hot oil. Add water, Worcestershire, salt, pepper, garlic, onion, sugar, allspice and bay leaves. Bring to a boil. Reduce heat and simmer for 1 1/2 hours.

2. Add carrots and simmer for another 30 minutes. Remove bay leaves and serve!

Recipe adapted from Paula Deen at

It’s that simple. I absolutely love beef stew and the spices used in this recipe give it a great taste. If the starch in the potatoes don’t thicken it up enough for you then get 2 cups of the stew water and add a water/2 tbs cornstarch mixture and add back to the stew at the end. Bring to a boil and it’s done! I found that the potatoes made it thick enough and didn’t have to do this. Plus after waiting an hour and a half I was ready for stew! I might also add a can of drained diced tomatoes next time. I made this in my new cast iron dutch oven from Lodge and it worked perfectly. And hopefully the clean up will be easy too! This will be a great dish to keep around and use for lunches throughout the week. If it lasts that long, of course.



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