Beef Stew for a Spoon

Preparation info
  • Makes 15 cups 3.75 l ) with potatoes;

    4 to 6

    main-course servings; Makes 14 cups 3.5 l ) without potatoes; 10 first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is the epitome of why I prefer my stews as soups—lots of savory liquid and relatively little thickening. The confectioners’ sugar may seem odd, but it caramelizes, losing its sweetness as it cooks and adding a lot of color. This makes an ample meal if served as a main course. Smoked salmon or a salad would be a good first course.


  • ¼ cup (30 g) all-purpose flour
  • 1 tablespoon confectioners’ sugar


Combine the flour, confectioners’ sugar, and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.

Heat 2 tablespoons oil in a large wide pot over high heat. Working in batches,