Old-Time Beef Stew
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
10 weightwatcher points
- 1 1/2 pounds boneless beef stew meat, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 4 cups water
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/8 teaspoon ground allspice
- 6 medium carrots, bias-sliced into 3/4-inch chunks
- 1 pound small white onions, peeled and halved
- 4 medium potatoes, cut into 1-inch chunks
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- snipped fresh parsley (optional
1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.