Mom's Old-Fashioned Beef Stew

READY IN: 3hrs 45mins




  • Mix flour, salt and pepper in a large ziplock bag.
  • Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
  • Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
  • Add the beef bones and brown on all sides; remove from oil and set aside.
  • Add more oil to the pan if needed and heat.
  • When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
  • When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
  • *Stand back when you do this, because it will spit and sputter!*.
  • Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
  • Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
  • Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
  • Remove bones from the stew and discard.
  • Thicken stew with a flour slurry,if desired, and serve.