Mom’s Beef Stew

Chef Jimi Penti shares from his recipe collection: Mom's Beef Stew

2 Tbsp Fat
2 Pounds Chuck
1 Lg Onion
1 Clove Garlic
4 Cups Boiling Water
1 Tbsp Salt
1 Tbsp Lemon Juice
1/4 tsp Pepper
2 ea Bay Leaves
1 Dash Allspice or cloves
6 ea Carrots
1 Small Onion

Heat 2 Tbsp ft in dutch over. Add beef cut into 1/1/2 cubes. Cook well turning with tongs. Should take 20 minutes. Slice a big onion, and add along with a clove of garlic on toothpick so it can be retrieved. Add water, salt, lemon juice, pepper, bay leaf and allspice. Cover and simmer 2 hours stirring occasionally.

When meat is almost done, add vegetables. Cut carrota in quarters. Simmer 30 min or until tender. Discard bay leaf and garlic. Pour 1/2 cup cold water into shaker and add 1/4 cup flour. Shake hard. Remove from heat, push meat and veg to one side. Stir in mixture. Cook and stir until gravy is thick.

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