Grandma's Beef Stew
This recipe may bring back memories of your grandmother’s warm and cozy kitchen.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 55 minutesDifficulty: Easy
- 2 lbs. stewing beef, cut into cubes
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ cup shortening
- 4 cups boiling water
- 1 Tbsp. lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sugar
- 1 large onion, peeled and sliced
- 2 bay leaves
- ¼ tsp. allspice
- 12 small carrots, peeled and coarsely chopped
- 8 small white onions, trimmed, peeled, and halved
- 8 small new potatoes, peeled and coarsely chopped
- Season the beef with salt and pepper. In a soup pot, melt the shortening on high heat. When the fat is very hot, add as many of the beef cubes to the pan as you can without crowding them, and brown on all sides; remove with a slotted spoon and set aside; repeat this process until all the beef is browned.
- Return all the meat to the soup pot and add the boiling water. Stir in the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce the heat to low, cover, and simmer for about 2 hours, until the meat is tender.
- Add the carrots, onions, and potatoes; cover and cook for about 20 to 25 minutes, until the vegetables can be pierced easily with a fork. Discard the bay leaves before serving.