My Old Fashioned Good Brown Stew

Old-Time Beef Stew

From Better Homes and Gardens Cookbook

Ingredients

• 1 1/2pounds boneless beef stew meat, cut into 1-inch cubes
• 2tablespoons cooking oil
• 4cups water
• 1large onion, sliced
• 2cloves garlic, minced
• 2tablespoons Worcestershire sauce
• 1tablespoon lemon juice
• 1teaspoon sugar
• 1/2teaspoon salt
• 1/2teaspoon paprika
• 1/4teaspoon pepper
• 1bay leaf
• 1/8teaspoon ground allspice
• 6medium carrots, bias-sliced into 3/4-inch chunks
• 1pound small white onions, peeled and halved
• 4medium potatoes, cut into 1-inch chunks
• 1/2cup cold water
• 1/4cup all-purpose flour
• Snipped fresh parsley (optional)

Directions

1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.

Nutrition Facts (Old-Time Beef Stew)

• Per serving:
 
• 389 kcal cal., 
• 13 g fat 
• (4 g sat. fat, 
• 82 mg chol., 
• 338 mg sodium, 
• 37 g carb., 
• 5 g fiber, 
• 31 g pro.
• Percent Daily Values are based on a 2,000 calorie diet

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