Come November I always pull out my Grandma Smith’s Beef Stew Recipe.
It’s hearty and has the best flavor!
I grew up with my mom making it on chilly fall/winter evenings.
Slice up a loaf of french bread to pair with it and you’ve got a cozy dinner!
I had posted this recipe a few years ago but thought I’d post it again since it’s been a while.
I just looked at the date on which I posted it…. November 3rd, 2010.
Which is the same date as today:)
Which goes to prove that come November I pull out this recipe!
Grandma Smith’s Beef Stew
2 lb. Stew meat, browned
4 C. H2O
1 sliced onion
1 Tbsp. lemon juice (I squeezed 2 lemons)
1 Tbsp. salt
1 tsp. sugar
1 tsp. worchestire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1/4 tsp. allspice
2 bay leaves
1 Tbsp Cornstarch
For some reason I didn’t have the assembly part of the recipe written down. So here’s how I did it.
I browned my stew meat in olive oil. I made sure to salt and pepper my meat really well while it cooked. Once browned I added my sliced onions and turned it on low for about 30 minutes to simmer.
While the meat was simmering I assembled the water, lemon juice, salt, sugar, worchestire sauce, pepper, paprika, allspice and bay leaves into a stew pot.
Once the meat and onions had simmered for about 30 minutes I poured them into my stew pot (which had the water and spices in it).
I cooked the meat in this juice for about 30 more minutes on low.
Then I added my potatoes and carrots to the pot. I used about 3/4 a bag of carrots and 3/4 a sack of potatoes. I just kept adding to the pot until it looked like I had enough.
Put the lid on your pot and let it cook on low for around an hour.
Take 1 Tbsp. of cornstarch and stir it into a tiny bit of water until the cornstarch is dissolved. Add this slowly into your beef stew, stirring as you add. This will help to thicken the liquid in your pot and turn it into a gravy. Let it cook for another 10 minutes or so.
And there you have it! The BEST beef stew you will ever eat!