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Categories:
beef water lemon juice Worcestershire sauce garlic onions bay leaves paprika allspice sugar potatoes carrots onions flour Water [cold]
Viewed: 64 - Published at: 3 years agoIngredients
- 2 pounds beef, steak trimmed, cubed
- 1 quart water boiling
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- 1 clove garlic minced
- 1 large onions sliced
- 2 each bay leaves
- 1/2 teaspoon paprika
- 1 x allspice
- 1 teaspoon sugar
- 2 large potatoes
- 6 each carrots
- 1 pound onions
- 3 tablespoons flour, all-purpose
- 1/2 cup water cold
Method
- 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.
