Thursday, May 22, 2008



2 lbs. stew meat or round steak cut into 1" cubes
2 Tbls. cooking oil/bacon grease, more if needed
4 medium onions, chopped
2 Tbls. all-purpose flour
2 Tbls. vinegar
2 bay leaves
5 cloves, broken, or 1/2 teas. powdered cloves
2 teas. salt
1 Tbls. Worcestershire sauce
2 cups. hot water, more if needed*
4 to 6 large boiled potatoes, halved
1/4 cup chopped fresh parsley

Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves 4.

*Beef stock can be sub. for water for a richer dish; but if you do, cut the salt *way* back.

Tracy Riggs

Dan's notes: this actually works, and is pretty good, even though I forgot the parsley. It should simmer for a while, so it reduces, because otherwise it can be pretty thin. It's a stew, really.

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