Scott's Recipe

Stew - Beef II

Category: Chili, Chowders, Soups & Stews

2 Tbsp vegetable oil
2 lbs bottom round beef roast, trimmed and cut into chunks
2 cups water
3 large carrots, sliced
1/2 onion, sliced and chopped
2 stalks celery, chopped
1 Tbsp Worcestershire sauce
2 tsp salt
2 tsp white sugar
1 tsp ground black pepper
1 tsp paprika
1 clove garlic, pressed
2 bay leaves, or more to taste
1 pinch ground allspice
2 russet potatoes, chopped, or more to taste


1. Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
2. Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours.
3. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.