| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stews, Beef, To post | 6 | Servings | |
INGREDIENTS
| 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 | Cloves 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 | Cold water |
| 1/4 | c | All-purpose flour |
| Snipped parsley; (optional) |
INSTRUCTIONS
1. In a large pot cook all of the meat at once in hot oil over medium-high heat for 15 to 20 minutes or till brown, stirring occasionally. Drain off excess fat. 2. Add the 4 cups water; sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf and allspice. 3. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. 4. 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. 5. 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 until thickened and bubbly; cook 1 minute more. 6. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Notes: Nutrition facts per serving: 389 cal., 13 g total fat (4 g sat. fat), 82 mg chol., 338 mg sodium, 37 g carbo., 5 g fiber, 31 g pro. Daily Values: 171% vat. A, 37% vit. C, 5% calcium, and 30% iron. Recipe by: Better Homes and Gardens - Jan 1997 Posted to recipelu-digest Volume 01 Number 447 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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