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Vegetable Beef Stew

This recipe was adapted from one for an old Amish stew, and it uses just the right spices in the broth (Paprika, Allspice, Thyme and a touch of Clove). Slowly cooking the beef and vegetables makes them extra tender and the spices in the broth makes for a warm and fragrant stew. It is delicious served with hot bread or rolls - a perfect comfort food meal.


2 - 3 lbs stew beef cubes 2 Tblspns olive oil 1 large onion, sliced 3 garlic cloves, minced 4 cups boiling water 1/2 Tblspn salt 1/4 cup sherry cooking wine 1 Tblspn sugar 1 Tblspn Worcestershire Sauce 1 Tblspn fish sauce 1 tsp Paprika 1 1/2 Tblspn Thyme (dried herb) 1/2 tsp Allspice 1/4 tsp Clove Powder 1/2 tsp pepper 6 carrots, cut into small chunks 6 medium potatoes, peeled and cut into chunks 2 cups fresh mushrooms, sliced & sautéed in oil until just golden 1 1/2 cup frozen peas 1 cup cold water 1/2 cup flour


In a large soup pot (with a lid), heat the oil and then add the beef cubes. Brown the beef in the oil (about 10 - 15 mins). Add the onions, garlic, boiling water, sherry, sugar, Worcestershire Sauce, fish sauce, pepper, salt, Paprika, Allspice, Thyme, and Clove Powder. Simmer on low heat, covered, for 2 hours, stirring occasionally. Add the carrots and potatoes, cover and simmer on low heat for another 30 - 40 minutes, or until the vegetables are tender. Mix the cold water with the flour, whisking the mixture until there are no lumps. Push the meat and vegetables to the side of the pot and pour the flour mixture into the middle of the stew, and stir to combine. Add the mushrooms and peas and stir to gently distribute them throughout the stew. Simmer on low for another 5 - 10 minutes. Add salt/pepper to taste.

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