Rating: 4 stars
74 Ratings
  • 5 star values: 40
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 10

Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
cook:
2 hrs 30 mins
total:
3 hrs 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

389 calories; fat 13g; cholesterol 82mg; saturated fat 4g; carbohydrates 37g; insoluble fiber 5g; protein 31g; vitamin a 1761.7RE; vitamin c 21.8mg; sodium 338mg; calcium 50.5mg; iron 5.4mg.
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