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Old Time Beef Stew  (Not yet rated)

Hearty one-pot meal, perfect for winter

Cal: 356 Fat: 12g Carbs: 34g Protein: 29g Fiber: 4g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin ; or beef chuck, cut into one and a half inch cubes
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 4 onions ; medium onions, slice two, cut other two in wedges
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika ; half teaspoon
  • 3 cloves
  • 1 pound carrots ; bag of baby carrots
  • 4 potatoes ; large, pared and cut into eighths
  • 1/4 cup Marsala wine ; quarter cup
  • 1/4 cup all-purpose flour ; quarter cup, take out two tbls for gravy
  • In My Kitchen

  • You will also need: Dutch oven, saucepan


    In a Dutch oven, heat the oil. In a plastic bag, coat the beef cubes with flour.  Transfer into Dutch oven and brown meat, turning often.  Add two cups water, onion slices, cloves, garlic, Wors sauce, sugar, salt, paprika, and bay leaves.  Cover, and simmer for one and a half hours (1 1/2).

    Add carrots, potatoes, onion wedges and Marsala wine.  Cover and cook on medium heat for 45 minute or until vegetables are tender.

    For gravy:  In small saucepan, combine 2 tbls flour with 1/4 cup cold water.  Stir until dissolved and smooth.  Take out two cups of liguid from the stew and stir into small pot with the flour mixture.  Heat and stir for 3 minutes until thick and smooth.  Poor back into the stew and stir it in.

    Serve in bowls.  Warm cresent rolls (Pillsbury) are great for sopping up the gravy.

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