 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 pounds lean beef for stewing, cut into 1-inch cubes |
3 potatoes, peeled and cubed |
3 ears fresh corn, cut from cob |
2 tomatoes, peeled and chopped |
2 carrots, scraped and sliced |
1 large onion, chopped |
1 medium-size green pepper, seeded and chopped |
1/2 pound green beans, snapped and strings removed |
1 1/2 teaspoons salt, divided |
1/2 teaspoon pepper |
3 1/4 cups water, divided |
1 tablespoon all-purpose flour |
1/4 teaspoon garlic powder |
1 1/2 teaspoons worcestershire sauce |
1/4 cup chopped fresh parsley |
Directions:
1. Arrange meat in bottom of a 3-quart casserole; layer potatoes, corn, tomatoes, carrots, onion, green pepper, and green beans on top of meat. Sprinkle with 1 teaspoon salt and pepper; pour 3 cups water over mixture. Cover and bake at 400° until bubbly; reduce heat to 325°, and continue to bake an additional 2 hours.
2. Transfer meat and vegetables to a large serving bowl or tureen using a slotted spoon; reserve liquid in casserole. Combine remaining water and flour, stirring to make a paste; add flour mixture, remaining salt, garlic powder, Worcestershire sauce, and parsley to casserole, mixing well. Cook over medium heat, stirring constantly, until gravy thickens.
3. Spoon gravy over vegetable-meat mixture; serve hot.
|
|