Beef Stew
This is my Mom’s beef stew recipe. She always made a double batch, so if this seems like too much, you can always halve it. This doesn’t stay around long, in my house, though. It’s so good it usually gets eaten for both lunch and dinner ’til it’s gone!
INGREDIENTS:
- Enough Olive Oil to cover the bottom of the pot
- 2 pounds of Stew Meat (or 2 pounds of beef tri-tips, cubed)
- 2 cloves of Minced Garlic
- 1 chopped Yellow Onion
- 2 tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 2 tablespoons of Salt
- 2 teaspoons of Sugar
- 2 teaspoons of Paprika
- 1/2 teaspoon of Black Pepper
- A dash of ground allspice (or cloves, your choice)
- 1 package of Baby Carrots (or 6 regular carrots, cut up)
- 3 stalks of Celery, finely sliced
- 8 red Potatoes, peeled and cut into 8 pieces each (approximately – just make them a good size for stew)
