Old-Fashioned Beef Stew With Carrots and Potatoes
An old-fashioned beef stew is prepared by simmering cubed beef, potatoes, carrots, and cloves in a savory broth for a satisfying dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Pat and cut beef into bite-size cubes.
-
Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef cubes, stirring frequently.
-
Slice carrots into 1-inch rounds, cut onions into chunks, and potatoes into 1-inch cubes.
-
Add the prepared vegetables, beef broth, water, Worcestershire sauce, salt, and pepper to the beef.
-
Tie cloves in a cheesecloth bag or use a tea infuser, then add to the stew.
-
Cover and simmer the stew for 1 1/2 hours.
-
Drain the stew liquid into a saucepan. In a small bowl, mix flour with cold water until smooth, then blend into the hot liquid.
-
Cook, stirring constantly, until the broth thickens.
-
Add the thickened broth back to the meat and vegetable mixture, then remove the cloves.