Rich Brown Stew With Croutons |
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Prep Time: 1800 Minutes Cook Time: 180 Minutes |
Ready In: 1980 Minutes Servings: 6 |
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adapted from a vintage newspaper clipping.-please note that the veggies are very tender-if you like crisper veggies than add 1/2 hour before serving the stew. Nice served with egg noodles. Ingredients:
2 lbs beef chuck, cubed |
2 tablespoons oil |
4 cups boiling water |
1 teaspoon lemon juice |
1 tablespoon worcestershire sauce |
1 garlic clove |
1 medium onion, sliced |
2 bay leaves |
1 tablespoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 teaspoon sugar |
6 carrots, quartered |
4 tablespoons flour |
3 tablespoons oil |
1 teaspoon worcestershire sauce |
4 slices white bread, cut into triangles and buttered |
1/2 cup grated cheddar cheese |
Directions:
1. Brown meat in 2 tb hot oil.
2. Add rest of ingredients and bring to bubbling over medium heat.
3. Simmer 3 + hours over low/medium ( it should be bubbly but not burning), stirring occasionally to keep from sticking
4. Remove meat and vegetables, thicken liquid for gravy. (Use 4 tblsp. flour blended with 3 tblsp. fat and 1 teasp. Worcestershire sauce.).
5. Place meat, veggies and gravy in shallow casserole, arrange bread triangles around edge and sprinkle top with cheese. Brown under broiler.
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