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

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