New England Beef Stew

Name: New England Beef Stew
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb Extra-lean stew beef, chunks; 2 tbsp vegetable oil; 3 1/2 cup water; 1/2 cup beef stock; 1 yellow onion, chopped; 2 tsp garlic, minced; 2 tbsp Worcestershire sauce; 1 tbsp lemon juice; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp paprika; 1/4 tsp black pepper; 1/8 tsp allspice; 1 bay leaf; 6 medium carrots, peeled, sliced thin; 4 Yukon gold potatoes, peeled, chopped, 1 inch chunks; 3 celery stalk, sliced thin

Chef Steve @cook_3937633

New England Beef Stew

Chef Steve @cook_3937633

Saved

Ingredients

30 mins

6 servings

1 1/2 lbExtra-lean stew beef, chunks
2 tbspvegetable oil
3 1/2 cupwater
1/2 cupbeef stock
1yellow onion, chopped
2 tspgarlic, minced
2 tbspWorcestershire sauce
1 tbsplemon juice
1 tspsugar
1/2 tspsalt
1/2 tsppaprika
1/4 tspblack pepper
1/8 tspallspice
1bay leaf
6medium carrots, peeled, sliced thin
4Yukon gold potatoes, peeled, chopped, 1 inch chunks
3celery stalk, sliced thin

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Steps

30 mins

1

Heat vegetable oil in large pot on medium-high heat. Add stew beef. Stir 10-15 minutes until brown. Drain beef in metal strainer to remove excess fat. Add beef back to pot.
2

Add water and beef stock to pot. Heat medium-high. Add chopped onions, minced garlic, Worcestershire sauce, lemon juice, sugar, salt, pepper, paprika, allspice, and bay leaf. Stir occasionally. Bring to near boil.
3

Reduce heat to low. Simmer covered for 2 hours, stirring occasionally.
4

Stir in celery, carrots and potatoes. Return to boil. Reduce heat. Simmer covered for 30 minutes or until beef and vegetables are tender. Discard bay leaf. Serve and enjoy.