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This is a nice variation of the traditional beef stew.


  • 2 lb's beef stew meat or chuck roast, cut into 1” cubes
  • 4 cups hot water
  • 2 tsp beef bouillon granules
  • 1 tsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp allspice
  • 1 tsp sugar
  • 1 medium onion, chpd
  • 6 small carrots, peeled and sliced
  • 3-5 potatoes, peeled and cut up


  • Brown meat in a bit of oil in a large and heavy skillet that has a cover. Do this in batches. Add water, bouillon, lemon juice, worcestershire sauce, bay leaf, salt, pepper, allspice, sugar and half of the onion. Bring to a boil. Reduce heat, cover and simmer for 1 hour 45 minutes until tender. Add remaining onion, carrots and potatoes and cook another 20-30 minutes. Thicken liquid for gravy.

Categories: Main Dish 
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