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Old-Fashioned Beef Stew

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Old-Fashioned Beef Stew

Rich and hearty stew made the old-fashioned way. For a thicker soup, you can add barley or rice for the last 30 minutes.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds beef
  • 4 tablespoons olive oil
  • 4 cups water boiling
  • 4 beef boullion cubes
  • 1 tablespoon worcestershire sauce
  • 1 large leek minced
  • 2 bay leaves
  • 2 stalks celery minced
  • 12 small carrots minced
  • 1 can lima beans
  • 8 small new potatoes diced
  • 1 can diced tomatoes

Equipment

  • stock pot

Method
 

  1. Sear the cubed beef coated in flour in the olive oil high heat. When browned, remove from oil. Add minced celery, leek and carrots, cooking until soft.
  2. Add beef, water, salt and pepper, boullion cubes, worcestershire sauce and bay leaves. Cook for 1 hour boiling on medium heat.
  3. Add lima beans and potatoes to the mix. Cook for 15-20 minutes until potoates are soft.
  4. Finally add diced tomatoes and cook for another 15-20 minutes. Eat and enjoy!

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