Old-Time Beef Stew

Old-Time Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    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

  • ½

    teaspoon salt

  • ½

    teaspoon paprika

  • ¼

    teaspoon pepper

  • 1

    bay leaf

  • teaspoon ground allspice

  • 6

    medium carrots, bias-sliced into ¾-inch chunks

  • 1

    pound small white onions, peeled and halved

  • 4

    medium potatoes, cut into 1-inch chunks

  • ½

    cup cold water

  • ¼

    cup all-purpose flour Gold Medal Enriched Bleached Presifted Flour,

Directions

1In 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.2Stir 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.3In 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. Nutrition Facts Calories 389, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 82 mg, Sodium 338 mg, Carbohydrate 37 g, Fiber 5 g, Protein 31 g. Daily Values: Vitamin A 171%, Vitamin C 37%, Calcium 5%, Iron 30%.


Nutrition

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