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Categories:
stewing beef vegetable oil water Worcestershire sauce garlic bay leaf onion salt sugar pepper paprika ground allspice carrots celery cornstarch
Viewed: 46 - Published at: 7 years agoIngredients
- 2 lbs stewing beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, peeled
- 1 -2 bay leaf
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 dash ground allspice or 1 dash ground cloves
- 3 large carrots, sliced
- 3 celery ribs, chopped
- 2 tablespoons cornstarch
Method
- Brown meat in hot oil.
- Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
- Cover and simmer 1 1/2 hours.
- Remove bay leaves and garlic clove.
- Add carrots and celery.
- Cover and cook 30 to 40 minutes longer.
- To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
- Mix with a little hot liquid and return mixture to pot.
- Stir and cook until bubbly.
