Recipe - Moms Brown Stew

2 pound Beef flank steak; trimmed
and cubed
1 qt Boiling water
1 teaspoon Lemon juice
1 teaspoon Worcestershire sauce
1 Clove garlic; minced
1 lg Onion; cut or sliced up
2 Bay leaves
One half teaspoon Paprika
1 ds Ground allspice or cloves
1 teaspoon Sugar
2 lg Potatoes
6 Carrots
1 pound Small white onions
3 tablespoon Flour
One half cup Cold water

Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling
water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves,
paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if
necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal
slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10
minutes. Add potatoes; cook until tender. Remove meat and vegetables to
heat proof casserole; keep hot in oven while thickening stew liquid with
flour and water mixture. Bring to boil. Pour hot gravy over meat and
vegetables. Yield 10 servings.

Recipe by: Taste of Home Posted to MCRecipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997