This beef stew recipe has a hearty, flavorful quality that will become a family favorite. This recipe can also be adapted as a crockpot beef stew recipe by using your instructions for preparing stews in a crock pot and you can eliminate the browning of the beef to make the preparation quicker.

2 pounds lean beef cut in 1 1/2 inch cubes
2 TBS fat
1 tsp sugar
4 TBS flour
2 tsp salt
1/4 tsp black pepper or red pepper flake

Heat a large, heavy pan with the oil. Brown the meat over medium high heat turning as needed; sprinkle with sugar and continue to brown. Then dust lightly with flour and continue to brown. 

2 tomatoes, peeled & chopped or a 15 ounce can of diced tomatoes
1 tsp Chili Powder (essential for this stew)
1 bay leaf
2 tsp Fuller's Beaujolais Blend or oregano
4 cloves (whole cloves the spice)
1 raw red pepper, coarsely chopped
2 cups beef stocks
2 cups boiling water

Add the tomatoes, red pepper, herbs, bay leaf, cloves, beef stock and boiling water. Cover and simmer over low heat about 1 1/2 to 2 hours or until meat is tender.

Add the folloing vegetables except the peas and combine. Continue to cook 30 minutes longer.

6 small red potatoes cut in half
6 small carrots, sliced 1 inch thick
6 small onions or two whole onions quartered & peeled
3-4 stalks celery, sliced
1 cup of fresh peas (can also use green beans

Add peas; cook 10 minutes longer. Makes 6 servings. Serve with French bread or homemade buttermilk biscuits.