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Classic Beef Stew

  • 2 tablespoons vegetable oil, divided
  • 1 1/2 pounds beef cubes
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, cut into 1/4-inch slices (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon allspice
  • 1 1/2 cups tomato juice
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 to 4 round white potatoes, cut into 1/2-inch cubes (about 2 cups)
  • 3 medium carrots, cut into 1/2-inch slices (about 2 cups)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Heat 1 tablespoon of oil in skillet at 375°. Add half of beef cubes; brown on all sides. Transfer beef to a clean plate. Add remaining beef cubes; brown on all sides. Transfer to plate. Reduce temperature to 300°. Add remaining 1 tablespoon oil. Add onion and celery; sauté until just soft, about 2 minutes. Add garlic, paprika, and allspice; sauté for 1 minute. Return beef and any juice to skillet; combine with tomato juice, broth, Worcestershire sauce, sugar, salt and pepper. Bring liquid to a boil. Reduce heat to simmer, between Warm and 200°. Cook for 30 minutes. Add potatoes and carrots and continue cooking for 1 hour. Stir in lemon juice and parsley. Adjust seasoning to taste.

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