Rating: 5 stars
50 Ratings
  • 5 star values: 43
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!

Recipe Summary

2 hrs 15 mins
2 hrs 35 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Cook's Notes:

If you simmer in a pot that has a cover with one of those little steam escape holes, you may need to add a little bit of water when you add the potatoes and may have no use for thickening the gravy.

You may also substitute the water for beef broth, but I never do.

Sirloin can be substituted for the bottom round roast.

Olive oil can be substituted for the vegetable oil.

Ground cloves can be substituted for the allspice.

To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 2 tablespoons cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Nutrition Facts

274 calories; protein 24.3g; carbohydrates 19.8g; fat 10.7g; cholesterol 65.3mg; sodium 875mg. Full Nutrition