2 pounds beef flank steak, trimmed and cubed 1 quart boiling water 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 clove garlic -- minced 1 large onion -- sliced 2 bay leaves 1/2 teaspoon paprika Dash ground allspice or cloves 1 teaspoon sugar 2 large potatoes 6 carrots 1 pound small white onions 3 Tablespoons flour 1/2 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.
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