Brown Stew

Don't skip a single ingredient - every one contributes to the superb flavor of this stew. 

  • 2 lbs. beef chuck cut into 1-1/2 inch cubes
  • 2 tbsp. fat
  • 2 bay leaves
  • 4 cups boiling water
  • 1 tbsp. salt
  • 1 tsp. lemon juice
  • 1/2 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. paprika
  • 1 clove garlic, pressed
  • Dash allspice or clove
  • 1 medium onion, sliced
  • 1 tsp. sugar
  • 6 carrots, quartered
  • 1 lb. small white onions
  • some cornstarch
  • cubed potatoes are optional.

Thoroughly brown meat on all sides in hot fat in a skillet. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasoning. Simmer 2 hours, stirring regularly.

Add carrots and onions, and potatoes if you choose. Continue cooking 20 or 30 minutes or until vegetables are done.

Pour off all the liquid into a saucepan and thicken it as gravy with cornstarch.

Return the gravy to the original pot when finished. Serves 6–8.

– Rosalie Bergman

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