Stew, Brown

This recipe is from the Pioneer Women Winnipeg Manitoba's 1947 recipe book

Stew, Brown

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs beef chuck

  • 4

    cups boiling water

  • 1

    tsp Worcestershire sauce

  • 2

    bay leaves

  • ½

    tsp pepper

  • 1

    tsp sugar

  • Dash allspice or cloves

  • 1

    lb (18 - 24) small white onions

  • 2

    tbsp fat (or cooking oil)

  • 1

    tsp lemon juice

  • 1

    glove garlic

  • 1

    tbsp salt

  • ½

    tsp paprika

  • 6

    carrots quartered

  • 1

    med oinion sliced

Directions

Cut meat in 1-1/2" cubes Thouroughly brown meat all sides in fat. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Simmer 2 hours. Stir occasionally to keep from sticking. Add carrots and white onions. Continue cooking for 20-30 minutes or until vegetables are done (cubed potatoes may be added if desired). Remove meat and vegetables. Thicken liquid gravy with flour.


Nutrition

Facebook Conversations