Old-Time Beef Stew

A recipe has no soul. You, as the cook, must bring soul to the recipe.
                                                                        ~Thomas Keller

I first starting making this recipe right after Mr. Cottage and I married.  It was in one of the cookbooks I received as a gift; and I've continued to make this same beef stew because our entire family loves it...

OLD-TIME BEEF STEW

2 tablespoons canola oil
2 lbs. lean stewing beef
1 large onion, sliced
1 clove garlic
4 cups water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1/2 teaspoon paprika
1 or 2 bay leaves
dash of cloves
6 carrots, cut up
6 medium potatoes, diced
1/2 cup cold water
1/4 cup flour

Heat oil in Dutch oven.  Add beef and brown well.  Add sliced onion, garlic (on toothpick so it can be retrieved), water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and cloves.  Cover and simmer 2 hours.  When meat is almost done, add the vegetables.  Simmer until everything is tender.  Discard bay leaf and garlic.

Add cold water into a shaker, then add flour; shake hard to blend.  Remove the stew from the heat and stir in the flour mixture.  Cook, stirring constantly, until the gravy thickens and boils.  Serves 6-8 people.

Start by slicing a large onion...

Add the onion and beef to the 2 tablespoons of hot oil and continue to brown the meat...

Put the garlic on a toothpick, to retrieve later...

Continue browning the meat, this will give it the rich brown gravy later...

While the meat is browning, gather all the other ingredients...

When the meat has browned, go ahead and add the 4 cups of water...

Measure out all the seasonings and add to the dutch oven...

Stir to blend everything, then cover and simmer for 2 hours...

Add the vegetables...

I use to use a shaker, but if you have a good whisk just put the flour and water in a bowl...

and whisk away until it's smooth...

Add the flour and water mixture to the pot, continue cooking until it boils and thickens...

I always made this for Christmas Eve dinner.  It was quick and easy to do during the day and very easy to warm up in the evening.