Big Papas Homemade Beef Stew

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I’ve fed it to does!

Step: 1

Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.

Step: 2

Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Per Serving: 274 calories; protein 24.3g; carbohydrates 19.8g; fat 10.7g; cholesterol 65.3mg; sodium 875mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.