Old Time Beef Stew (Shtoup)

Old Time Beef Stew               Jaci Kern

2lb beef chuck cut into 1” cubes

1 tsp Worcestershire sauce

1 clove Garlic

1 medium Onion, sliced

1 or 2 Bay Leaves

1 Tbls Salt

½ tsp. Paprika

¼ tsp Pepper

dash Allspice or Cloves

6 carrots, sliced

4 potatoes, quartered

1 lb small white onions

4 stalks celery, sliced

Gravy

In the dutch oven, thoroughly brown meat in 2 Tbl hot shortening, turning often.  Add 4c. hot water and 8 ingredients.  Cover; simmer 1 ½ hours stirring occasionally to keep from sticking. Remove bay leaves.  Add vegetables; cover and cook 30-45 minutes until vegetables are tender.  Add gravy and serve.

Gravy – Combine 1/3 c. water with 3 Tbl cornstarch.  Stir into hot stew.  Cook and stir until bubbly and slightly thickened, about 3 minutes.  Serves six.

I add more spices and worcestershire than called for and a bit more cornstarch.