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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | beef stew meat, cut into 1 inch cubes | 2 | tablespoons | avacado oil | 3 | cups (8 fl oz) | water | 1 | teaspoon | Worcestershire sauce | 2 | large | Onion, chopped | 2 | dash | salt, to taste | 1/4 | teaspoon | black pepper | 1/4 | teaspoon | allspice, ground | 6 | medium | carrot,quartered | 6 | medium (2-1/4 | potatoes, peeled, chopped | 1/4 | cup (8 fl oz) | water | 2 | tablespoons | all-purpose flour | 2 | leaves | bay leaf | 1 | teaspoon | sugar | 1/2 | teaspoon | Paprika |
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Steps
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Sequence
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Step
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| | 1 | Brown beef on all sides in hot oil in a dutch oven or large cooking pot. | | 2 | Add 3 cups water. | | 3 | Add Worcestershire sauce, onion, salt, garlic, bay leaves, sugar, paprika, pepper, and allspice. Bring to a boil; cover, reduce heat and simer 1 1/2 hours, stirring occasionally. | | 4 | Remove bay leaves. Add vegetables; cover and simmer 30-45 minutes or until vegetables are tender. | | 5 | Remove beef and veggies with a slotted spoon, set aside and keep warm. | | 6 | Drain fat from the drippings and reserve 1 3/4 cups drippings in the dutch over or pot. Combine 1/4 cup water and flour; stir until smooth. | | 7 | Add to reserved drippings, stirring occasionally. Cook over medium heat for 3 minutes or until thickened; stirring constantly. | | 8 | Return the meat and vegetables to the dutch oven or pot and stir to combine. |
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