Fried Beef Stew

Flora S.


  • 2 lb boneless beef cubed small
  • 4 large baking potatoes peeled and immersed in cold water
  • 1 Spanish onion chopped
  • 2 tbsp minced dill
  • 4 cups hearty beef stock
  • 1 tbsp sifted flour
  • bay leaf
  • salt and pepper
  • vegetable oil


  • Preheat the oven to 350 F. Bring the beef stock to a simmer and keep hot, covered.
  • Season beef with salt and pepper and toss with flour to coat. Shake off excess flour.
  • Warm vegetable oil in a saute pan and fry the beef over high heat, uncovered, until each piece is covered with a crispy crust. (It is important not to let the beef release any juice.)
  • Transfer the beef to a heavy Dutch oven. Add a little more oil to the pan and saute the onions, stirring frequently, until caramelized, about 25-30 minutes.
  • Transfer to the Dutch oven and deposit over the beef.
  • Drain the potatoes and cut each into thirds, and then quarter each third.
  • Season the potato pieces with salt and pepper and arrange on top of meat and onions.
  • Pour the beef stock over the potatoes. The liquid should be about level with the top of the stew; add some boiling water, if necessary.
  • Adjust the seasonings. Add bay leaf.
  • Bake, uncovered, for 1 hour 30 minutes, or until the potatoes are tender, but not falling apart.
  • Turn the oven to ""broil"" and cook for 10 more minutes.
  • Remove from the oven, add dill, and mix. Serve with lots of bread to absorb the sauce.

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Sunday 1pm - 5pm