Mom's brown stew
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef flank steak; trimmed and cubed |
| 1 | quart | Boiling water |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
| 1 | Clove garlic; minced | |
| 1 | large | Onion; sliced |
| 2 | Bay leaves | |
| ½ | teaspoon | Paprika |
| 1 | dash | Ground allspice or cloves |
| 1 | teaspoon | Sugar |
| 2 | larges | Potatoes |
| 6 | Carrots | |
| 1 | pounds | Small white onions |
| 3 | tablespoons | Flour |
| ½ | cup | Cold water |
Directions
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@...
on Jul 21, 1997