Scott's Recipe

Stew - Beef

Category: Chili, Chowders, Soups & Stews

2 Tbsp vegetable oil
2 lbs bottom round beef roast, trimmed and cut into chunks
3 14oz cans beef broth
2 Tbsp tomato paste
few Tbsp flour to coat meat chunks
4 large carrots, sliced
1 onion, sliced and chopped
3 stalks celery, chopped
2 Tbsp Worcestershire sauce
3 tsp or to taste salt & pepper
2 tsp white sugar
1 tsp ground black pepper
1 tsp paprika
3 clove garlic, minced
2 bay leaves, or more to taste
1 pinch ground allspice
6 russet potatoes, chopped
1 cup frozen peas


1. Trim meat of any fat, season well with salt, pepper and coat with flour.
Heat vegetable oil in a large skillet over med/high heat; in batches, sear beef until browned on all sides, about 6 minutes. Transfer beef to a plate to rest.
3. Add onion and saute until soft (6 min), add garlic and stir (45 sec). Add 1 cup of broth and deglazed bottom of pan.
4. Mix remaining broth, carrots, celery, Worcestershire sauce, salt, sugar, pepper, paprika, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours.
5. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.
6. Add frozen peas, until heated through and serve.