| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | All newly t, Soups & ste | 10 | Servings |
INGREDIENTS
| 2 | lb | Beef flank steak; trimmed and cubed |
| 1 | qt | Boiling water |
| 1 | ts | Lemon juice |
| 1 | ts | Worcestershire sauce |
| 1 | Clove garlic; minced | |
| 1 | lg | Onion; sliced |
| 2 | Bay leaves | |
| 1/2 | ts | Paprika |
| 1 | ds | Ground allspice or cloves |
| 1 | ts | Sugar |
| 2 | lg | Potatoes |
| 6 | Carrots | |
| 1 | lb | Small white onions |
| 3 | tb | Flour |
| 1/2 | c | Cold water |
INSTRUCTIONS
Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10 minutes. Add potatoes; cook until tender. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture. Bring to boil. Pour hot gravy over meat and vegetables. Yield 10 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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