Audrey's Special Stew

Submitted by Jellyqueen

"This is a recipe that I came up with when I was a teenager. We lived in a rural area where you made meals out of what was in the freezer or pantry. This was the results of one of those experiments. My family loves this dish. It is time consuming, but it can also be placed in a slow cooker and left to cook on its own."

 

• Ready In: 3hrs 20mins
• Ingredients: 19
• Serves: 6

ingredients

• 1 large round steak, cubed
• 2 tablespoons oil
• 3 cups boiling water
• 1 teaspoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 clove garlic
• 1 medium onion, chopped
• 1⁄4 cup catsup
• 2 tablespoons prepared mustard
• 1 can tomatoes
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1 teaspoon sugar
• 1⁄4 cup barbecue sauce
• 4 medium potatoes, diced
• 6 carrots, diced
• 2 stalks celery, diced
• cooked rice

directions

1. Brown meat in oil; drain.
2. Add remaining ingredients, except potatoes, carrots, celery and cooked rice.
3. Simmer for 2 hours.
4. Add vegetables and contine to cook until vegetables are tender (20 to 30 minutes).
5. Serve over rice.

Reviews

[Jo Ann L]

This made a very tasty stew, although I did make a few changes and would suggest one more. I didn't serve it over rice. It was fine with potatoes, and I can imagine leaving out the potatoes and serving the meat/carrot mixture over rice, but not both potatoes and rice. So one thing I did was cut the water to 1 c., since there would be no rice to absorb it. When it finished cooking, the liquid was awfully thin, so I made a paste of 3 Tbsp. of flour and about 1/2 c. of water, stirred it in and cooked it for a few minutes. It thickened the liquid to a nice gravy consistency. I didn't use the onion or the celery, as I don't like either one-with them you might need a little more water. I don't buy barbeque sauce; I have a recipe I use for the infrequent times I make barbequed beef. If anyone else doesn't want to buy a whole bottle of sauce for 1/4 c., I substituted 1 Tbsp. brown sugar for the 1 tsp. sugar, upped the catsup to 1/2 c. and added 1/2 tsp. basil and 1/4 tsp. chili powder (1/2 tsp. if you like hotter sauce), and the result tasted fine to me. I omitted the salt-not needed with so many already salty flavorings. I was a little leery of the amount of mustard, and next time I will cut that to 1 Tbsp., as I felt it overpowered the taste of the other flavorings. I only cooked the meat for 1 hour before adding the veggies, but wound up having to cook the stew about 40 more minutes to get the pototoes done.