Mom's Old-fashioned Beef Stew

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 lbs stewing beef or 2 lbs chuck roast, cut into bite-sized cubes
• 1 (1 -2 lb) package beef bones with marrow (optional)
• 2 -4 tablespoons canola oil
• 10 -12 cups beef broth or 10 -12 cups water, heated until boiling
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 large onion, diced (about 3/4 inch pieces)
• 2 bay leaves
• 1/4 teaspoon allspice
• 12 carrots, peeled and cut into bite-sized pieces
• 4 potatoes, peeled and cut into bite-sized pieces

Recipe

• 1 mix flour, salt and pepper in a large ziplock bag.
• 2 add beef cubes, about 8 at a time, and shake in the flour mixture.remove from bag and set aside.flour-coat the rest of the beef cubes in a similar manner.
• 3 heat the oil in a large, heavy-bottomed pot with a lid or a dutch oven.
• 4 add the beef bones and brown on all sides; remove from oil and set aside.
• 5 add more oil to the pan if needed and heat.
• 6 when the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• 7 when the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• 8 *stand back when you do this, because it will spit and sputter!*.
• 9 stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• 10 lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• 11 add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• 12 remove bones from the stew and discard.
• 13 thicken stew with a flour slurry,if desired, and serve.