Ingredients
Scale
- 2 lb. stew beef, cubed
- 3 large Yukon gold potatoes, peeled and cubed
- 2 yellow onions, cut into wedges
- 3 large carrots, peeled and sliced
- 3 tablespoons butter
- 4 tablespoons all purpose flour
- 4 cups water
- 1 tablespoon ground allspice
- 3 bay leaves
- Salt and pepper to taste
Instructions
- Melt butter in a dutch oven or stock pot
- Over medium high heat, brown meat well for 5 minutes
- Sprinkle with flour and stir to combine
- Add onions and cook for another 5 minutes
- Add water and carrots and mix well, making sure to thoroughly submerge meat and vegetables
- Season with ground allspice, bay leaves, salt and pepper
- Simmer over low heat for 4 hours
- Stir occasionally to keep bottom from sticking
- Add potatoes and simmer for another 1/2 hour or until potatoes are tender
- Dish and serve hot