Recipe by duonyte
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.
Top Review by Peter J
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.
- 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
Directions See How It's Made
- 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.