Ingredients: |
Ingredients: 1/3 cup all purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 pounds stew beef but into 1" cubes
1/4 cup vegetable oil
4 cups water
2 teaspoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 bay leaves
1/2 teaspoon ground allspice
1 large yellow onion, roughly chopped
10 trimmed and peeled carrots, cut into 1 inch lengths
12 small red or white potatoes
1/2 bunch wide leaf Italian parsley chopped
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Directions: |
Directions:Mix flour, salt and pepper in bowl. Dredge meat in flour mixture, coating lightly. Heat oil in large, heavy bottomed pot with tight fitting lid. Using medium-high heat, brown 1/3 meat, turning meat when it is rich brown. Do this in batches not to crowd pan or the meat will steam. When first batch has browned, remove with slotted spoon and place in bowl. Repeat browning process with remaining batches. Leave last batch in pan. Meanwhile, place water in another pan on high heat. Bring to boil. When last batch of beef has browned, gently pour in water. It will sizzle. Return all meat to pot. Stir in lemon juice, Worcestershire sauce, sugar, bay leaves, allspice and onion. Bring to simmer, scraping bottom of pan to dislodge browned bits. Cover and reduce heat to low. Simmer 1 1/2 hours, checking after minutes to make sure mixture is gently simmering. After 1 1/2 hours, add carrots and potatoes. Simmer, uncovered, 20 to 25 minutes or until carrots and potatoes are fork tender. Add salt and pepper, as needed. Stir in parsley and serve. |
This recipe for Old Fashioned Beef Stew is from