Grandma's Beef Stew

2 or 3 medium-sized potatoes, peeled and cut into large chunks
2 or 3 carrots, peeled and chunked
2lbs. stew meat, beef or venison; or cut up a 2lb. round steak
2 T cooking oil
1 tsp. Worcestershire sauce
1 clove garlic
1 onion, chopped or sliced
1-2 bay leaves
1 T salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
dash ground allspice or cloves
beef bouillon for more beef flavor (optional)

Heat oil in a large skillet and brown meat.
Add 3-4 cups of water along with next 9 ingredients (not the carrots and potatoes),
cover and simmer for 1 1/2 hours.

Or put ingredients in a crock pot and let simmer for an extended period of time.

Remove bay leaves and garlic.
Add vegetables and more water if needed, cover and cook 30 to 45 minutes
or until carrots and potatoes are tender.
Blend 1/3 cup cold water and 3 T flour in a bowl until no lumps remain.
Stir into the stew for a thicker gravy.
Salt and pepper to taste.

For a Quicker Stew

  • Use stew meat already cut into chunks from the meat department
  • You don't have to use all the spices, experiment with what you have on hand,
    the Worcestershire sauce is a must though for flavor!
  • Only simmer for a half hour and then add vegetables. The meat may not
    end up as tender, but it will work for a quicker meal.
  • Add cream of mushroom soup instead of flour mixture to make a gravy.

Servings: 4 to 6

A family favorite from the kitchen of one of our team members