Dale’s Beef Stew


February 2, 2018


3 lbs stew meat, cut into 1 inch pieces

1/4 cup all purpose flour

2 tsp pepper

1 tbsp salt

2 tsp paprika

1/4 cup canola oil

2 medium onions, chopped

3 cloves garlic, chopped

3 cups beef broth

1/4 cup dale's Seasoning

2 tbsp red wine vinegar

1 tbsp brown sugar

1/2 cup ketchup

1 cup celery

1 lb baby Yulon potatoes (cut in half)

10 small carrots


1. Season meat with first 4 ingredient in large bowl. Heat oil in 10 qt. Dutch oven with lid. Brown meat on all sides (about 20 minutes). Remove meat from pot and set aside.

2. In same pot, saute onions and garlic until soft, about 6 minutes. Add vinegar, brown sugar, celery, ketchup, Dale's Seasoning, and beef broth. Bring to a boil. Return meat to pot, cover, reduce heat to low and smmer for 1 1/2 hours. Remove lid and add carrots and potatoes. Return lid and simmer 1 1/2 hours longer until carrots and potatoes are tender.