Old Time Beef Stew

Old Time Beef Stew


  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 1 cup red wine
  • 2 tablespoon Worcestershire sauce
  • 3 clove garlic, peeled and minced
  • 3 bay leaves
  • 1 and 1/2 medium onions, sliced
  • 2 teaspoons each of salt and sugar
  • 1 teaspoon each of paprika and pepper
  • Dash ground allspice or ground cloves
  • 3 large carrots, cut into 1 inch slices
  • 3 ribs celery, cut into 1 inch slices
  • 1 ½ cups of button mushrooms, stemmed and cut in half (if they are large)
  • 2 or 3 gold potatoes, cut into cubes (optional-or see Dumpling recipe below)
  • 2 tablespoons cornstarch


Brown meat in hot oil. Add water, red wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 hour. Add potatoes, simmer ½ hour.   Add carrots and celery.  Cover and cook 30 to 40 minutes longer. Add mushrooms, simmer 15 minutes.  To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.


  • I cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 1 tablespoon margarine
  • ½ cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonful into boiling stew. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. Cover and simmer 15 minutes without lifting lid. Serve

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