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Brown Stew

2 lb Beef flank steak; trimmed and cubed
1 qt Boiling water
1 ts Lemon juice
1 ts Worcestershire sauce
1 Clove garlic; minced
1 lg Onion; sliced
2 Bay leaves
1/2 ts Paprika
1 ds Ground allspice or cloves
1 ts Sugar
2 lg Potatoes
6 Carrots
1 lb Small white onions
3 tb Flour
1/2 c Cold water

Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10 minutes. Add potatoes; cook until tender. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture. Bring to boil. Pour hot gravy over meat and vegetables. Yield 10 servings.

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