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Title: Old-Time Beef Stew Categories: Stews, Beef, To post Yield: 6 Servings 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) 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 |