Prep 30 mins
Cook 2 hrs
I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.
- 2 tablespoons flour
- 1⁄2 teaspoon salt (original recipe uses 1 tsp)
- 1 dash pepper
- 1 lb boneless lean lamb stew meat or 1 lb beef chuck, cut in 1 in. cubes
- 1 1⁄2 tablespoons butter
- 1⁄4 cup catsup
- 2 tablespoons packed brown sugar
- 2 tablespoons red wine vinegar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 cup water
- 6 small white boiling onions, peeled
- 2 large carrots, peeled and cut in 1 in. chunks
- chopped parsley
- Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
- In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
- Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
- Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
- Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.
This was delicious and formed a great gravy along with the really tender meat. Only reason for 4 stars instead of 5 is that I thought it needed something starchy to help counter the sweetness. Next time I'll add some potato chunks and a little extra liquid at the same stage the carrots are added.
This is really good, and I don't even like beef stew much at all. The sweet and sour flavor is a great change of pace though. The only change I made was using a quartered onion instead of the boiling onions, which I've never heard of before. I also stretched the recipe out into four servings by serving it with kale-stuffed polenta, and it made for a great meal. [Tagged, made & reviewed in Please Review My Recipe]
DH said to rate this a 5+ star dish. It was comfort food at it's best. I did add some potato chunks (based on Karen67 review) and DH thought if it was served over noodles it should get 10 star's. I guess this is going in my best of 2009 cookbook. I added the potatoes during step 3 along with the onions. I also used beef chuck because we don't care for lamb.I think it should be called Sweet and Sour Stew...for three. There was plenty for three people. Thanks for posting. :)