2 pound boneless beef chuck, cut in 1 1/2 inch cubes
flour
2 Tablespoons fat
4 cups boiling water
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
2 small bay leaves
2 teaspoons salt
1/2 teaspoon pepper
1 clove garlic, minced
6 carrots, quartered
8 small onions
3 potatoes, quartered
Instructions
Dredge beef with flour; brown well on all sides in hot fat. Add remaining ingredients except carrots, onions and potatoes; simmer for 2 hours, stirring frequently. Add vegetables; cook for 30 minutes longer or until vegetables are tender. Thicken stew with flour, if desired.
Originally Submitted
5/2/2012
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