Dec 14, 2017

Skipping the Wine, How About Allspice for Beef Stew?

Beef with red wine, this combo can never go wrong, but how about changing gear and use allspice in beef stew instead? It's more of an old-fashioned style beef stew. The basic aromatics are the same, but instead of red wine, allspice and Worcestershire came into the picture to help boosting the flavors. 

Also by choosing a more tender cut of beef, fork tender beef stew can be done in one hour. Layers of flavors are not sacrificed, still delicious, and still comforting.

Allspice beef stew -


  • 2 lbs beef (use more tender cut to speedy up cooking time)
  • 2 1/2 cups cubed celery
  • 1 1/2 cups peeled, cubed carrot
  • 1 medium onion
  • 1 can onion soup
  • 1 1/2 cups chicken stock
  • 1 bay leaf
  • 2 garlic cloves
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon allspice
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Peel and cube the carrot, peel and cube the onion, cube the celery, peel and slice the garlic cloves. Cut the beef into large bite size pieces. 

Instead of searing the beef first, scooping it out, then searing the aromatics, this is going to be a one seamless deal. Cooking the aromatics first then add the beef straight into the pot, the end result is still fulfilling for both body and mind. Trust me, after devouring the whole pot, rest assured that the beef stew is irresistible.

Drizzle some oil to evenly coat the bottom of the pot and turn to medium high heat. Add in cubed onion along with salt and pepper. 

Cook till the onion turns translucent then add in the celery, carrot, and garlic. Cook for couple more minutes.

Add in beef and sear for couple more minutes.

Pour in onion soup and chicken stock. Also add allspice, smoked paprika, Worcestershire sauce, and bay leaf. 

Mix well, also turn to high heat to bring the pot to a boil. Skim off the foamy bits flowing on top then lower the heat a little to keep it simmering/light bubbling. Cover with lid and let it simmer till the juice has been significantly reduced but not completely dried up. The color will also get darker and more condensed over time. It took me about one hour and still left with some juice to drizzle over rice or pasta.

Pick out bay leaf when ready to serve. Plate and garnish with some celery leaves.

I took a sneaky sip early on and the taste of allspice was overpowering. Don't be scared, after one hour, all the aroma blended in smoothly. You probably won't even notice that allspice was used for this beef stew.

Serve it with some mashed potatoes or mix it with pasta. I served the beef stew with some rice instead, hands down it was the best dish of the night, perhaps of the month?

Going the French route? Try this beef recipe instead:

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