Old Fashioned Beef Stew

I made two changes from the original: 1) the sugar has been omitted and replaced with 2 tsp Better Than Bouillon Beef Base, and 2) the flour has been omitted and replaced with fine tapioca as a thickener to make the recipe gluten free. BTW, allspice is the secret ingredient.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Over high heat in large oven safe Dutch oven, heat a tablespoon of oil until hot. Sear the beef cubes a few at a time until all are brown on each side. Return all the beef cubes to the pot.

Step 2

Add the Better Than Bouillon beef base to boiling water and stir until dissolved.

Step 3

Stand back and pour on the water into the Dutch oven. Be careful not to burn yourself as the pot spits and sputters. Scrape the bottom of the Dutch oven as soon as it is safe to do so.

Step 4

Add lemon juice, Worcestershire sauce, red wine, bay leaves, allspice and onions. Stir well and scrape the bottom again.

Step 5

Turn the heat to low, cover and simmer for an hour until the beef is tender. Do not allow the stew to dry out - add a little more boiling water, if necessary.

Step 6

Add the carrots, potatoes and tapioca and stir. Cover and simmer for an hour until vegetables are fork tender and tapioca has thickened the stew. Add salt and pepper to taste before serving.

Step 7

Note: after step 3 when the beef has been seared and the water has been added, you can choose to skip to step 7, add all remaining ingredients, stir, cover and and place the Dutch oven in a 275 degree preheated oven to bake without peeking for five hours. This is the Midwestern way!