All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

2 tablespoons vegetable oil 2 pounds sirloin tips, cubed 4 ⅓ cups water, divided 1 tablespoon salt 1 teaspoon lemon juice ¼ teaspoon paprika 1 clove garlic, crushed 1 teaspoon white sugar 1 teaspoon Worcestershire sauce 1 bay leaf 4 potatoes, quartered 6 carrots, cut into 2 inch pieces 1 (14.5 ounce) can tiny whole onions ¼ cup all-purpose flour ½ (10 ounce) package frozen green peas, thawed

Nutrition Info

281.4 calories carbohydrate: 26.4 g cholesterol: 44.7 mg fat: 11.4 g fiber: 3.6 g protein: 17.2 g saturatedFat: 3.8 g servingSize: - sodium: 919.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

10 servings

This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!