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Title: Old-Time Beef Stew
Categories: Stews, Beef
Yield: 6 Servings
1 1/2 lb Boneless beef stew meat;
- cut into 1/4" cubes
2 tb Cooking oil
4 c Water
1 lg Onion; sliced
2 cl Garlic; minced
2 tb Worcestershire sauce
1 tb Lemon juice
1 ts Sugar
1/2 ts Salt
1/2 ts Paprika
1/4 ts Pepper
1 Bay leaf
1/2 ts Ground allspice
6 md Carrots; cut into 1/4"
- slices
1 lb Small white onions; peeled
- and halved
4 md Potatoes; cut into 1" chunks
1/2 c Water; cold
1/4 c All-purpose flour
Parsley; snipped (optional)
In a large pot cook all of the meat at once in hot oil over
medium-high heat for 15 to 20 minutes or until 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 until meat and
vegetables are tender.
Discard bay leaf. In a screw-top jar shake together the 1/2 cup
cold water and flour until combined. Stir into stew. Cook and stir
until thickened and bubbly; cook 1 minute more.
Season stew to taste with salt and pepper. Sprinkle each serving
with snipped parsley, if desired.
Recipe by Better Homes and Gardens, Jan 1997
Posted to recipelu-digest Volume 01 Number 447
by RecipeLu <
[email protected]> on Jan 04, 1998
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