- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons Horseradish
- Dash steak seasoning
- Dash ground allspice
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
- Bisquick
- Half can tomato paste
- Large can crushed tomato
- dash sugar
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Follow instructions on Bisquick box to make regular bisquits cook in the oven. Then place then on top of the stew using a ladle to cover them with juices.
90 percent of the time I put this stew in the crock pot for the entire day instead of cooking for 40 minutes. Brown your meat then just throw it all into the slow cooker, if you have the time.
If you are really pressed for time just add a bunch of frozen vegies.
