English Style Spiced Beef Stew

Barenaked Chef's Note:

This is probably the best beef stew I've ever made. My recommendation would be to double or even triple it, this wasn't nearly enough! The broth is rich, yet not too thick. I did throw in the vegetables at the same time as the meat. It was delicious! Source: About.com

• Total Time: 2 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 4

• 453.59 g stewing beef, cut in 1-inch cubes
• flour
• 591.47 ml boiling water
• 2 beef bouillon cubes
• 1 small garlic clove
• 2.46 ml salt
• 1.23 ml pepper
• 1.23 ml paprika
• 0.25 ml allspice
• 4.92 ml sugar
• 7.39 ml lemon juice
• 2.46 ml Worcestershire sauce
• 59.14 ml tomato juice
• 236.59 ml chopped onion
• 118.29 ml sliced carrot
• 236.59 ml cubed potato
• 118.29 ml diced celery

Directions:

1. Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.

Reviews

[Haversac]

This was wonderful! My husband even raved about how good it was. We tripled the recipe and had enough for our family of four with some left over for lunch the next day. We cooked it for 4 hours, putting the veggies in half way through. I followed everything else per the recipe. My only suggestion is to not thicken too much. I lightly dusted the beef with flour before frying, and left the broth thinner. The broth is very bold and rich; over-thickening it will make it too heavy.

Thanks for the great recipe! We'll be making this one again.

[CJ on Brewster Bay]

this IS the best stew I have ever tasted.....yes I tripled the servings and am sooooooo glad I did. The only thing I added was some ruttabaga (spelt rite?), I loooove ruttabaga! Next time I make this stew and it will be soon, I am going to double the triple servings: ie; 24 servings!!