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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

134 Ratings
  • 5 star values: 19
  • 4 star values: 32
  • 3 star values: 46
  • 2 star values: 28
  • 1 star values: 9
Rating: 5 stars
Lost my old cook book, but knew the ingredients...this is the same except old recipe used clove instead of allspice. Very easy & so good. Thickened the gravy slightly with a flour/water slurry. Had the best horseradish with it. Takes your breath away....have made this for about 50 years.
Rating: Unrated
Gosh this sounds so good....Would it matter if I minused out to spices
Rating: Unrated
Stew was great we all love it !
Rating: Unrated
I made this recipe as is. Extraordinarily bland. Tasteless. There is not enough salt and pepper to redeem this recipe. Perhaps the "old-fashioned" people hadn't any flavors to add to their stew.
Rating: Unrated
Classic. Making this right now but I sub the onion with shallots, sugar w/brown sugar