Prep 0 mins
Cook 4 hrs
My favorite beef stew that I've been making for ages. What makes this stew different? It's the faint taste of cloves and chili. There are many excellent beef stews, but I think this is amongst the best! Like many stews, it tastes best when served next day after making.
- 907.18 g beef chuck, cut in 1 1/2-inch cubes
- 29.58 ml oil
- 4.92 ml sugar
- 14.79 ml flour
- 12.32 ml salt
- 1.23 ml pepper
- 4.92 ml chili powder
- 2.46 ml thyme
- 1 bay leaf
- 4 cloves
- 2 tomatoes, peeled and quartered or 411.06 g can tomatoes, drained
- 1 green pepper, coarsely cut
- 473.18 ml beef stock
- 473.18 ml boiling water
- 5 potatoes, pared and cut into big chunks
- 6 carrots, scraped and cut into big chunks
- 4 onions, peeled and cut into big chunks
- 4 celery, sliced
- 236.59 ml peas (fresh if you have it)
- Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
- Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
- Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
- Small buttered biscuits complement this stew.
I had to add another quart of stock to accommodate all the vegetables. I doubled the spices as well. Nevertheless, the flavor is first rate, and this recipe won raves from my family on a miserable, rainy Tuesday night. This is my new favorite beef stew. I can't wait to make it for a crowd!