Traditional Beef Stew

  • 1 1/2lb (0.7kgs) beef cut into small cubes
  • 4 round white potatoes, cut into small cubes (about 2 cups)
  • 3 medium carrots, cut into 1/2-inch slices (about 2 cups)
  • 2 celery stalks, cut into thin slices (about 1/2 cup)
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 1/2 cups tomato juice
  • 1/2 teaspoon allspice
  • 1 teaspoon Worcestershire sauce
  • 1 crushed clove garlic
  • 2 x 1 tablespoons vegetable oil
  • 1 cup beef broth

Cooking Procedure:

  1. Heat 1 tablespoon of oil in electric skillet to 375°F (190°C). Add half of beef and brown on all sides.
  2. Moved beef to a clean plate. Add remaining beef and brown as before.
  3. Move to plate with the rest of the beef.
  4. Reduce temperature to 300°F (150°C).
  5. Add remaining. Add onion and celery and sauté until just soft, after about 2 minutes. Add garlic, paprika, and allspice and sauté for another minute.
  6. Return all the beef and any juice to skillet, combine with tomato juice, beef broth, salt and pepper, Worcestershire sauce and sugar.
  7. Bring liquid to the boil.
  8. Reduce heat to simmer, between 180°F and 200°F (86-95°C).
  9. Cook for a further 30 minutes.
  10. Add carrots and potatoes and continue cooking for 1 hour.
  11. Adjust seasoning to taste.
  12. Stir in lemon juice and parsley.
MJ