Old Fashioned Beef Stew

At the Amateur Chef, we know that everyone swears they have THE best beef stew recipe, 'passed down for centuries' from their mother's mother's mother (or something like that), but just to toot our own horn, we simply do not believe there is anything out there that will compare with our recipe for Old Fashioned Beef Stew!

With the fall season upon us, and everyone turning to more substantial fare for the long, cold nights ahead, nothing seems to satisfy an empty stomach better than a hearty bowl of old fashioned beef stew.

Our rich and flavorful recipe for Old Fashioned Beef Stew has been tested and tweeked over the years to finally culminate in what we believe is the best beef stew recipe we have ever eaten, and we certainly hope you will agree. Choose tender stewing beef with some marbling for added flavor and be sure to roast the meat with the fat side up to keep it moist and tender.

Old Fashioned Beef Stew

Dredge:
2 lbs stewing beef, cut into 1-inch cubes
in mixture of:
1/4 cup flour
2 tsp salt
1/2 tsp pepper
In a frypan, heat throughly:
1/4 cup vegetable oil
Add floured meat and cook until evenly browned.
In a large saucepan, heat thoroughly:
1/4 cup vegetable oil
Add:
2 lbs onions, thinly sliced
1 clove garlic, finely chopped
Cook until onion is transparent.
Combine browned meat with onions and stir in:
1/2 tsp sage
1 (12-oz) bottle beer
1 tblsp soya sauce
1 tblsp Worchestershire sauce
1 tblsp HP or steak sauce
3 tblsp bovril
1/4 cup ketchup
4 bay leaves
1/2 tsp thyme
1/2 tsp paprika
Bring to a boil, cover, reduce heat and simmer for 1 1/2 to 2 hours or until meat is almost tender.
Add:
4-6 oz peeled baby carrots
3 potatoes, peeled and quartered
1 small sweet potato, peeled and cut in chunks same size as potatoes
Simmer covered for an additional 20 minutes or until potatoes are partially cooked.
Stir in:
1 (10-ounce) package frozen peas
Bring to boil, cover, reduce heat and simmer for 10 minutes or until meat and vegetables are tender. Remove bay leaves.

Serve and enjoy!!

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