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Hearty Beef Stew |
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Serves: 8 Print this Recipe2 pounds boneless beef chuck, cut in cubes 2 tablespoons vegetable shortening 4 cups water 1 onion sliced 1 clove garlic 1 tablespoon salt 1 tablespoon lemon juice 1 teaspoon sugar 1 teaspoon worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon paprika 2 bay leaves 1 dash allspice 6 carrots, cut in quarters 1/2 pound white onions, small 3 potatoes, peeled and cubed 1/4 cup flour In heavy Dutch oven, slowly brown beef cubes in shortening. Turn often to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic (on toothpick so you can retrieve it), salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and allspice. Cover with lid and simmer on low heat (do not boil) for 2 hours. Stir occasionally to prevent sticking. When meat is almost done, add carrots, onions, and potatoes, and simmer for 30 minutes more. Discard bay leaf and garlic. Pour 1/2 cup water in shaker and add 1/4 cup flour; shake to blend. Either remove meat and vegetables from stock or move to one side in pan; stir in flour mixture. Cook and stir till gravy thickens and boils. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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