|
2
|
lbs
|
beef chuck (stew meat)
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|
2
|
Tbs
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butter
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|
4
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cups
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boiling water
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|
1
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tsp
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lemon juice
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|
1
|
tsp
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Worcestershire sauce
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1
|
|
garlic clove
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1
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onion, medium
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|
2
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bay leaves
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|
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2
|
tsp
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salt
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|
1/2
|
tsp
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pepper
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|
1/2
|
tsp
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paprika
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|
1/8
|
tsp
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allspice
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|
1
|
tsp
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sugar
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|
2
|
lbs
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red potatoes, peeled & quartered
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|
6
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|
carrots, peeled and cut into 1" pieces
|
|
1
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lb
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small pearl onions (3/4 - 1 lb), boiled separately for 1 min, then remove skins
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|
|
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1
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Cut meat into bite size pieces. Brown meat in butter, add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves & seasonings. Simmer 1 1/2 - 2 hours with lid in 8 quart pot, until beef is tender. Stir to keep from sticking.
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2
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While the beef is simmering: In a 2 or 3 quart pot, boil enough water to cover the pearl onions. Put the onions, skin on, into the boiling water for about 30 seconds - 1 minute. Drain the water and set the onions aside until cool enough to handle. Remove onion skins with paring knife.
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3
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When beef is tender, add carrots, potatoes, and pearl onions, and simmer for 20 to 30 minutes more until the potatoes and carrots are tender.
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4
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IF NECESSARY: Thicken liquid with flour and water after removing meat and vegetables.
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|
