Recipe by Karen=^..^=
This is just what its name implies...the absolute best beef stew ever. It is wonderful in the colder weather and really warms you up. I got the basic recipe from an old Amish cookbook and tweeked it a bit. My family loves it with home baked bread, so I always make Amish White Bread, Amish White Bread to go along with it.
- 907.18-1360.77 g boneless beef cubes
- 29.58 ml shortening
- 1 large onion, sliced
- 946.36 ml boiling water
- 14.79 ml salt
- 14.79 ml lemon juice
- 14.79 ml sugar
- 14.79 ml Worcestershire sauce
- 2.46 ml pepper
- 7.39 ml paprika
- 0.25 ml allspice
- 0.25 ml clove
- 6 carrots, peeled and cut into chunks or 453.59 g peeled baby carrots
- 6 potatoes, peeled and cut into chunks
- 118.29 ml cold water
- 59.14 ml flour
Directions See How It's Made
- Melt shortening over high heat in a large pot or dutch oven.
- Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
- Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
- Simmer, tightly covered, for about 2 hours, stirring occasionally.
- Add vegetables and simmer another 30 minutes (covered), or until tender.
- Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
- If this is the case, add more water to barely cover ingredients.
- Mix cold water and flour together and blend until smooth.
- Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
- When gravy thickens, stir all ingredients gently to distribute gravy evenly.
- Simmer another 5 or 10 minutes and enjoy!