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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 pounds lean boneless beef, cut into 1 1/2-inch cubes |
2 tablespoons shortening |
1 large onion, sliced |
1 clove garlic |
1 quart hot water |
1 tablespoon salt |
1 tablespoon lemon juice |
1 teaspoon sugar |
1 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
2 bay leaves |
dash of ground allspice |
6 small potatoes, peeled |
6 small onions, peeled |
3 carrots, cut into 1-inch pieces |
1/4 cup all-purpose flour |
1/2 cup cold water |
Directions:
1. Brown beef in hot shortening in a large Dutch oven. Add next 11 ingredients, and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add potatoes, onions, and carrots; cover and simmer an additional hour or until vegetables are tender. Remove and discard bay leaves.
2. Combine flour and water, stirring to form a smooth paste. Stir into stew; cook over medium heat until thickened and bubbly. Ladle into individual soup bowls, and serve warm.
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