Big Papa's Homemade Beef Stew
Big Papa's homemade beef stew recipe is my absolute favorite. I spent the better part of two years changing and altering ingredients until it was perfect. I hope you enjoy it; everyone I've fed it to does!
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds bottom round beef roast trimmed and cut into chunks
- 3 large carrots sliced
- 2 cups water
- 2 stalks celery chopped
- ½ onion sliced and chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons white sugar
- 2 bay leaves or more to taste
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 clove garlic minced
- 1 pinch ground allspice
- 2 russet potatoes chopped, or more to taste
Instructions
- Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
- Add carrots, water, celery, onion, Worcestershire sauce, salt, sugar, bay leaves, black pepper, paprika, garlic, and allspice to the pot; stir to combine.
- Cover pot; simmer over low heat for 1 1/2 hours. Add potatoes, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Notes
Cook’s Note
If you use a pot that has a cover with one of those little steam escape holes, you may need to add a little bit of water when you add the potatoes and you may not have to thicken the gravy.
You may also substitute water for beef broth, but I never do.
Sirloin can be substituted for bottom round roast.
Olive oil can be substituted for vegetable oil.
Ground cloves can be substituted for allspice.
To thicken the gravy, remove 2 cups hot liquid and set aside. Combine 1/4 cup water and 2 tablespoons cornstarch in a separate bowl until smooth. Mix with the reserved hot liquid; stir back into the pot. Cook and stir until bubbly.