Aunt Lynn’s Homemade Beef Stew

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My dear Aunt Lynn first shared her delicious Homemade Beef Stew recipe for our original Perkins Family Cookbook over 20 years ago. It is still one of my family-favorite main dishes to make.

Aunt Lynn is the youngest girl in the family of five Perkins children born to Anna Margaret and Stanley Perkins. After grandady’s passing in 1995, my aunt Lynn and her husband, uncle Gary, bought the 120-acre family farm to keep the ownership in the family for over 100 years. I credit Aunt Lynn to being the “family glue” that keeps the Perkins family bonded strongly together. She does this in many ways, but probably the most visible one is the annual family and friends’ Kentucky Farm Reunion that she and Uncle Gary host every September. (More details on that in an upcoming article)

  • Childhood Photo of Aunt Lynn
  • Aunt Lynn & Uncle Gary

Together, they have also made a lot of great changes and updates to the farmland including a new “lodge-type facility” which includes many much appreciated modern conveniences for everyone when they visit. Some of those conveniences include indoor plumbing, a modern, fully equipped kitchen, and an oversized, enclosed garage area that is not only perfect to store farm equipment but also allows enough space for an extra-long hay wagon to be used inside as a rustic buffet table for all the yummy potluck dishes shared at the annual Kentucky farm reunions. I can’t forget to mention the unique outdoor addition of the family dinner bell! Come & get it…

WHAT ELSE DO YOU NEED?

New – Lodge-Style Facility
Dinnerbell – Come and Get it!
Print Recipe

Homemade Beef Stew

Aunt Lynn's Recipe
Prep Time30 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Beef Stew Recipes, Hearty Beef Stew, Homemade Beef Stew
Servings: 8

Equipment

  • 8 – 10 Qt Stock Pot and Lid
  • Measuring Cup
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Can Opener

Ingredients

  • 2 Pounds Stew Beef
  • 2 Cups Water
  • 2 Tablespoons Oil
  • 2 Cups Water
  • 4 Medium Chopped Potatoes
  • 3 Carrots Chopped
  • 3 Ribs Celery Chopped
  • 1 Large Onion Chopped
  • 1-2 6 Oz Tomato Paste
  • 1 16 Oz Bag of Frozen Mixed Veggies
  • 1 Teaspoon Worchestershire Sauce
  • 1 Teaspoon Sugar
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Bay Leaf
  • Salt & Pepper to Taste
  • Dash Ground Cloves

Instructions

  • Pour 1/2 cup of flour into a reclosable plastic bag. Add the stew beef, seal and coat thoroughly.
  • Brown the stew beef in oil. Season with salt & pepper.
  • Add 2 cups water
  • Add the tomato paste for desired consistency.
  • Next season with Worchestershire sauce, sugar, garlic powder, bay leaf, paprika, & cloves. Salt & pepper to taste. Simmer for 1 ½ hours.
  • Then add the chopped potatoes, carrots, celery, and onions. Cook on low heat for 1 more hour until tender.
  • Add the frozen vegetables and simmer to blend for approximately another 30 minutes.

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