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Beef Stew

 

1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes
2 tablespoons cooking oil
4 cups water
1 large onion, sliced
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon ground allspice
6 medium carrots, peeled and bias-sliced into 3/4-inch chunks
1 pound small white onions, peeled and halved
4 medium potatoes, cut into 1-inch chunks
1/2 cup cold water
1/4 cup all-purpose flour
Snipped parsley (optional)

Prep Time: 35 minutes
Cooking Time: 165 minutes
In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or til brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, for 30 minutes more or till meat and vegetables are tender. Discard bay leaf. In a screw-top jar shake together the 1/2 cup cold water and flour till combined. Stir into stew. Cook and stir till thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired.