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.
