- Flour, black pepper, Lawry's seasoning salt
- 1 1/2 pounds of beef tips (stew meat can be used, but beef tips are excellent; if you use stew meat, trim fat and gristle before cooking)
- 2 1/2 T. vegetable oil
- Rehydrated onion flakes (placed dried flakes in small amount of water for about 5 minutes)
- 1 clove garlic or 1/2 tsp. garlic powder
- 4 1/2 c. very hot or boiling water (I microwave it)
- 1 T. salt
- 1 T. lemon juice
- 1 tsp. sugar
- 1 tsp. Worcestershire sauce
- 1 tsp. pepper
- 2 bay leaves (remove before eating stew)
- 1/2 tsp. paprika
- Dash of allspice (cloves will work as well; we prefer allspice)
- 5-6 carrots
- 1 pound small white onions (optional)
- 4-5 medium white potatoes (peeled and diced)
- 1/2 c. cold water
- 1/4 c. flour
- Place the flour in a bowl or container. Season with Lawry's and black pepper.
- Place the meat chunks in the flour and roll around until dusted evenly.
- Place 1/2 of the oil in a non-stick kettle or stew pot.
- Heat on low to medium.
- Place the meat chunks into the pot. Do not crowd.
- Brown on all sides. Remove to a plate.
- Add the rest of the oil, brown the remaining chunks.
- Return all of the meat chunks to the pot.
- Add the rehydrated onion flakes, garlic or garlic powder, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaves, and allspice.
- Using a wooden spoon, stir thoroughly, using the spoon to "loosen" any browned bits from the pan bottom.
- Cover the pot. Do not leave the lid ajar. Simmer for two hours. Stir occasionally.
- After two hours, peel and dice the potatoes. Add to the stew.
- Peel and dice the carrots. Add to the stew.
- Add the small white onions, if you are using them.
- Cook for 30 minutes or until the vegetables are tender.
- Discard the bay leaves and garlic clove (if you did not use garlic powder).
- Mix 1/2 cup cold water with 1/4 cup flour. Blend it thoroughly.
- Add to the stew, and boil gently for a 2-3 minutes.
- Remove the stew from the heat. Allow to sit covered until ready to eat.
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