Title: Mom's Brown Stew
Categories: Soup
Yield: 10 Servings

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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home

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