Ingredients: |
Ingredients: 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, 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 fresh parsley (optional)
|
Directions: |
Directions:In a large pot cook all 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, about 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. Makes 6 servings. |