Serves: 10
Total Calories: 81
1. Pat meat dry with paper towels. Coat meat with mixture of soy flour and salt reserve leftover flour.
2. Heat vegetable oil in a large, heavy pot brown beef cubes well, a few at a time, removing pieces as they are done. Stir in boiling water cook, stirring to scrape drippings from pot. Return beef to pot with clove-studded onion, garlic, bay leaf, thyme, and Worcestershire sauce. Simmer, covered, for 1 1/2 hours, stirring occasionally. Remove bay leaf.
3. Add onions, carrots, and potatoes simmer, covered, for 20 minutes. Add celery and simmer, covered, for 20 minutes or until vegetables are tender. Combine reserved flour with cold water slowly stir into stew. Cook, stirring, for 3 minutes, or until thickened.
This Brown Beef Stew recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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