This is a hearty stew that goes great on a rainy day. It will take
about three hours to make but it is well worth the wait and one of the
payoffs is it makes the whole house smell like you've been cooking all
day. Here's what you'll need for this hearty dish:
2 Tablespoons of butter or marjarine
2 to 2 1/4 Pounds of Beef chuck Cut into 1 inch or so cubes
1 Medium Onion Sliced
2 Cups of boiling water
1 Tablespoon of Salt
1 teaspoon of sugar
1 teaspoon of Worcester sauce
1/2 teaspoon of pepper
1/2 teaspoon of paprika
2 bay leaves
Dash of Allspice
1 12 oz or 16 oz package of Baby carrots(note you may also substitute
6 carrots cut half or quarter their size)
6 Medium potatoes Cubed
1. Prepare meat. Heat fat in a large dutch oven or cooking pot. Brown
meat on all sides turning with tongs.
2. Add Boiled water, sliced onion, salt, sugar, worcester sauce,
pepper, paprika, bay leaf and allspice. Stiring after adding each ingredient.
3. Cover and simmer for 1 1/2 hours. STir now and then to make sure
the stew is still heating and to prevent sticking.
4. Add the Carrots and Potatoes. Stir so that the meat and vegetables
are evenly distributed throughout the stew.
5. Cover and simmer for another hour.
6. Check the potatoes and carrots to make sure they are cooked.
They should be mashable but not too soft and not hard. You may need to
cook the stew slightly longer if the vegetables are too hard.
7. Remove the Bay leaf(I always forget this part when I make this
stew)
8. Serve and eat.
This stew is best served on a rainy or overcast day. In fact I usually
refuse to make it in the summer. Serve with Hard rolls. For an extra treat,
get larg sourdough bread and hallow out the middle creating a bowl. Serve
soup in the hollowed out bread rolls. |
