 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
|
This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night! Ingredients:
2 tablespoons vegetable oil |
2 pounds sirloin tips, cubed |
4 1/3 cups water, divided |
1 tablespoon salt |
1 teaspoon lemon juice |
1/4 teaspoon paprika |
1 clove garlic, crushed |
1 teaspoon white sugar |
1 teaspoon worcestershire sauce |
1 bay leaf |
4 potatoes, quartered |
6 carrots, cut into 2 inch pieces |
1 (14.5 ounce) can tiny whole onions |
1/4 cup all-purpose flour |
1/2 (10 ounce) package frozen green peas, thawed |
Directions:
1. In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
2. Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
3. Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.
|
|