| 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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