Recipes Ingredients Meat & Poultry Beef Recipes Old-Fashioned Beef Stew 3.2 (134) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 21, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 A classic, the slow braise renders beef stew meat mouth-wateringly tender. Ingredients ⅓ cup all-purpose flour 1 teaspoon salt ¼ teaspoon freshly ground pepper 2 pounds stewing beef, cut into 1-inch cubes ¼ cup vegetable shortening 1 tablespoon freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1 large onion, sliced 2 bay leaves ¼ teaspoon ground allspice 12 small carrots, peeled and trimmed 12 small pearl onions, peeled 8 to 10 small new potatoes, peeled Directions On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside. Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more. Rate it Print