Beef Stew



1/2 Cup All Purpose Flour

2 Pounds Boneless Beef Chuck, Cut Into 1 Inch Cubes

3 Tbsp Cooking Oil

4 Cup Water

1 Cup Chopped Onion

1 Clove Garlic, Minced

2 Bay Leaves

1 Tsp Sugar

1 Tsp Lemon Juice

1 Tsp Worcestershire Sauce

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp Paprika

6 Tiny Potatoes, Halved

6 Medium Carrots, Quartered

1 Tbsp All Purpose Flour

2 Tbsp Cold Water


 Place the 1/2 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a kettle brown meat, one third at a time, in hot oil. Drain well. Return all the meat to the kettle. Add the 4 cups water, chopped onion, garlic and bay leaves. Stir in lemon juice, sugar, Worcestershire sauce, salt, pepper, and paprika. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is tender.

Add the potatoes, and carrots. Return to boiling; reduce heat. Simmer, covered for 20-30 minutes or until vegetables are tender. Discard bay leaves. Remove meat and vegetables to a serving dish. Cover and keep warm.

For gravy, in a small mixing bowl stir 1 tablespoon flour into the 2 tablespoons cold water until smooth. Stir into the mixture in the kettle. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour gravy over meat and vegetables.



6-8 servings


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