Ingredients: 1/4 cup all-purpose flour 2 pounds boneless beef chuck, cut into 1-inch pieces 3 tablespoons cooking oil 4 cups water 1/2 cup chopped onion 1 clove garlic, minced 2 bay leaves 1 teaspoon sugar 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika Dash ground allspice 6 tiny new potatoes, halved 6 medium carrots, quartered 1 pound boiling onions 1 tablespoon all-purpose flour 2 tablespoons cold water 1/4 cup dry sherry (optional) Snipped parsley (optional) Directions:1. Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a 4-quart Dutch Oven brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, the chopped onion, garlic, and bay leaves to meat. Stir in the sugar, lemon juice, Worcestershie sauce, salt, pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is nearly tender. 2. Add the potatoes, carrots, and the boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaves. Remove meat and vegetables to a serving dish. Cover and keep warm. 3. For gravy, in a small mixing bowl stir the 1 tablespoon flour into the 2 tablespoons cold water until smooth. Stir into the mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. If desired, sprinkle with snipped parsley. |