English Brown Stew

This stew has a touch of sweetness and is not too spicy for young palates, but grownups love it, too. Served with dumplings, muffins, or homemade bread, it’s delicious on a cold winter evening.


2 pounds London broil, cubed
2 large onions, diced
2 large potatoes, peeled and diced
3 carrots, diced
3 to 4 stalks celery, chopped
2 garlic cloves, minced
1 cup tomato juice or 1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon ground allspice
1 tablespoon mild paprika
3 tablespoons beef fat or 2 tablespoons vegetable oil
3 tablespoons all-purpose white flour
salt and pepper to taste


Put the meat in a large saucepan or nonreactive Dutch oven and cover with water. Bring to a boil, then reduce the heat to a simmer, skimming off any foam that rises to the top. When the broth is clear, add the vegetables, tomato juice, Worcestershire sauce, lemon juice, sugar, allspice, paprika, and more water if needed to cover the meat. Simmer until the vegetables are done and the meat is tender, about 2 hours.

In a small saucepan, heat the beef fat or oil. Stir in the flour until you have a smooth paste and cook, stirring constantly, for 1 to 2 minutes. Remove ½ to 1 cup of the broth from the stew and stir into the flour mixture until you have a thick gravy. Then pour the gravy into the stew. Add salt and pepper and correct the seasonings. Serve hot.


6 to 8 servings


Lucile Edwards Chester Historical Society, Chester, New Hamp

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