Recipes and Cooking Old-Time Beef Stew 3.9 (76) 7 Reviews Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cook Time: 2 hrs 30 mins Total Time: 3 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound boneless beef stew meat, cut into 1-inch cubes 2 tablespoon cooking oil 4 cup water 1 large onion, sliced 2 cloves garlic, minced 2 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon sugar ½ teaspoon salt ½ teaspoon paprika ¼ teaspoon pepper 1 bay leaf ⅛ teaspoon ground allspice 6 medium carrots, bias-sliced into 3/4-inch chunks 1 pound small white onions, peeled and halved 4 medium potatoes, cut into 1-inch chunks ½ cup cold water ¼ cup all-purpose flour Snipped fresh parsley (optional) Directions In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 389 Calories 13g Fat 37g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 389 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 82mg 27% Sodium 338mg 15% Total Carbohydrate 37g 13% Protein 31g Vitamin C 21.8mg 109% Calcium 50.5mg 4% Iron 5.4mg 30% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.