Tuesday, March 12, 2013

Brown Stew

 2# stew meat
2 t. olive oil
2 c. water
2 c. beef stock
1 t. lemon juice
1 t. worchestershire sauce
dash of cloves or allspice
1 med onion, sliced
2 bay leaves
1/2 lb. small white onions
1/2 t. pepper 1/2 t. paprika
2 cloves garlic, minced
1 t. sugar
6 carrots, cut up
6 potatoes, cut up

Brown meat on all sides in oil. Add water, stock, lemon juice, worchestershire sauce, garlic, sliced onion, bay leaves and seasonings. Simmer for 2 hours, stirring occasionally to avoid sticking. Add vegetables and continue cooking until veges are done, about 30 minutes.

Remove meat and vegetables and thicken liquids with a slurry to thicken; then return meat and vegetables. Remove bay leaves.

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