Beef Stew

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Beef Stew calories by ingredient
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This is a good stew with rich, meaty flavor. This is a good stew with rich, meaty flavor.
Number of Servings: 5


    1 1/2 lbs boneless beef for stew
    3 tbsp bacon fat or shortening
    1 3/4 tsp salt
    few dashes of pepper
    Onion size large egg,peeled
    1/3 cup water, and more as needed
    4 or 5 six-inch long carrots
    4 or 5 medium size potatoes
    3 tbsp flour
    1/3 cup water
    1tbsp chopped parsley,optional


4-5 servings
Wipe meat with damp cloth; cut into 1 1/2- inches cubes. Heat fat until sizzling in a heavy 3-qt saucepan or Dutch oven; add meat,turning it often until a fine rich brown. Add thickly sliced onion to meat last 5 min of browning. When browning, sprinkle with 1 tsp of the salt and pepper. Add water, cover, heat to boiling, then reduce heat and simmer until meat is almost done, from 1 1/2 to 2 hrs. After simmering 1 hr if more water is needed, stir it in 1/4 cup at a time. Half hr before serving time, add scraped washed carrots cut in 2- inches lengths and the pared halved potatoes. Sprinkled with remaining 3/4 tsp. of salt. Cover and cook until vegetables are just done. There should be enough liquid in kettle to almost cover meat and vegetables.
To make the gravy, measure water into a slender glass; sprinkle flour over it, then place hand over top of glass to cover tightly and shake hard until mixture is smooth. Now push meat and vegetables gently to one side; pour flour mixture, while stirring, in a thin stream into broth. Cook and stir 2 or 3 min longer until thickened and smooth.To serve, lift meat into center of hot platter; arrange vegetables around it, then pour gravy over all, or serve separately. Sprinkle stew with chopped parsley.
Variation No 1: Double meat and seasoning when making this stew. Next day, reheat leftover stew, then combine with any 2 freshly cooked vegetables, such as Chestnuts, green beans, celery, tiny onions, etc. Serve over hot rice.
Variation No 2:Instead of serving the stew over rice, turn mixture into a baking dish to come 3/4 inches from top. Cap with small biscuits, Bake in moderately hot oven (425 f) until biscuits are brown and thoroughly baked, about 20 min.

Number of Servings: 5

Recipe submitted by SparkPeople user SUNSHINE789.

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