Stew, Brown

By á-3287

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

Ingredients

• 2 lbs beef chuck
• 4 cups boiling water
• 1 tsp Worcestershire sauce
• 2 bay leaves
• 1/2 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
• 1/2 tsp paprika
• 6 carrots quartered
• 1 med oinion sliced

Details

Servings 6
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

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.