Old-Fashioned Beef Stew


A classic, the slow braise renders beef stew meat mouth-wateringly tender.


  • 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


  1. 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.

  2. 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.

Related Articles