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Prep Time: 40 Minutes Cook Time: 105 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Ingredients:
3/4 cup(s) all-purpose flour, divided |
1/2 teaspoon(s) seasoned salt |
1/2 teaspoon(s) pepper, divided |
2 pound(s) beef stew meat, cut into 1-inch cubes |
1 tablespoon(s) olive oil |
4 1/2 cup(s) water, divided |
1 large onion, halved and sliced |
2 tablespoon(s) worcestershire sauce |
1 tablespoon(s) lemon juice |
2 garlic cloves, minced |
1 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) paprika |
1/8 teaspoon(s) ground allspice |
1 bay leaf |
4 medium potatoes, cubed |
6 medium carrots, sliced |
Directions:
1. • Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. • In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. • Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender.
4. • Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Yield: 2-1/2 quarts.
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