I Tried It and I Liked It: Carol's Brown Stew

From page 127 of the Healthy Treasures Cookbook. I'll post this recipe since it's online over at the author, Annette Reeder's, blog.

[caption id="attachment_530" align="aligncenter" width="300" caption="Carol's Brown Stew"][/caption]

2 pounds of lean beef -- cut into cubes

2 tablespoons olive oil

4 cups water -- boiling

2 tablespoons whole wheat flour

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 clove garlic -- minced

1 medium onion -- sliced

2 bay leaves

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon paprika

Dash allspice or cloves

1 tablespoon sucanat with honey

6 carrots -- quartered

1 pound small onions

2 potatoes -- cubed

Thoroughly brown meat on all sides in oil. Add water, flour, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasoning. Simmer 2 hours. Stir occasionally to keep from sticking. Add carrots, onions, and potatoes. Cook till done. Makes 6-8 servings. Very good on a cold winter day. Courtesy of designedhealthyliving.com

My notes: The book version of the recipe calls for 6 cups of water vs. the 4 cups called for here. 4 cups may not be enough - just depends on how thick you like your stew, I suppose! I left out all of the onions because my guys won't eat them. 6 carrots is a lot. I put in three large carrots and it was carrot-y enough. I served this over rice and it was a hit. Great flavor!

Kids and hubby rating: 4 stars!


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