 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
I got this from a magazine while I was staying at a great little B&B in Sonoita, Arizona. It's excellent comfort food on a cold winter day. Ingredients:
2 lbs beef chuck, cut in 1 1/4-inch cubes |
2 tablespoons cooking oil |
4 cups beef broth |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
1 garlic clove, minced |
1 medium onion, sliced |
1 -2 bay leaf |
1 teaspoon sugar |
1/2 teaspoon black pepper |
1/2 teaspoon paprika |
6 carrots, quartered |
1 lb boiling onions |
3 medium potatoes, cubed |
2 tablespoons flour |
1/4 cup cold water |
Directions:
1. Brown meat in a large saucepan.
2. Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
3. Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
4. Stir in veggies. Bring to a boil, then simmer 30 minutes more.
5. Combine flour and water in jar. Shake until smooth. Stir into stew.
6. Cook and stir until slightly thickened and bubbly. Season to taste.
|
|