Beef Stew Daisyfields

“My favorite beef stew that I've been making for ages. What makes this stew different? It's the faint taste of cloves and chili. There are many excellent beef stews, but I think this is amongst the best! Like many stews, it tastes best when served next day after making.”
READY IN:
4hrs
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
  2. Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
  3. Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
  4. Small buttered biscuits complement this stew.

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