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Categories:
oil clove garlic stew meat Worcestershire sauce lemon juice bay leaf hot water potatoes carrots stalks celery kidney beans flour cold water
Viewed: 12 - Published at: 6 years agoIngredients
- 3 Tbsp. oil
- 1 clove garlic, minced
- 2 lb. stew meat
- 1 tsp. Worcestershire sauce
- 1 tsp. lemon juice
- 1 bay leaf
- 4 c. hot water
- 2 to 3 potatoes, cubed
- 3 to 4 carrots, sliced
- 2 to 3 stalks celery, sliced
- 1 can kidney beans, drained
- 1/4 c. flour
- 1/2 c. cold water
Method
- Brown meat in oil slowly and deeply for top flavor.
- Add garlic and cook a few minutes more.
- Add Worcestershire sauce, lemon juice, bay leaf and 2 cups of water.
- Simmer, covered, for 2 hours, stirring occasionally.
- Remove bay leaf.
- Add 2 cups water, potatoes, carrots and celery.
- Continue cooking until vegetables are done (30 to 45 minutes).
- Add beans.
- Blend the flour and 1/2 cup water until smooth.
- Gradually stir into stew.
- Cook a few more minutes, until thickened and bubbly.
