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Old Time Beef Stew


900 g stewing steak; cubed
2 tablespoons oil
500 ml hot water
1 teaspoon Worcestershire sauce
1 clove garlic; whole
1 medium onion; sliced
1-2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
dash ground cloves; or allspice
675 g carrots; quartered
4 large potatoes; quartered
450 g onions; sliced

Yield: 6-8 servings

Brown the meat in the oil. Add the water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika, pepper and cloves. Cover. Simmer for 1 1/2 hours, stirring occasionally. Remove the bay leaves and garlic. Add remaining ingredients. Cover and cook for 30 minutes.

For the gravy:
Skim most of fat from liquid. Measure about 400 ml. Combine 4 tablespoons water and 2 tablespoons plain flour until smooth. Stir slowly into the hot liquid. Cook and stir until bubbling.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.