Easy to prepare with a few "secret" ingredients that may surprise you. Serve with homemade dinner rolls and a green salad and you have yourself a delicious, filling meal. From the ever-realiable Fanny Farmer Cookbook.
small red potatoes, peeled, cut in half (any small, thin skinned potato can be substituted)
large parsnip, peeled and cut into uniform chunks (optional-my addition)
Serving Size: 1 (799) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 146 g26 %
Total Fat 16.3 g25 %
Saturated Fat 5.3 g26 %
Cholesterol 96.8 mg
Sodium 758.1 mg
Dietary Fiber 9.3 g37 %
Sugars 14.6 g58 %
Protein 41.6 g
On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour.
Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned.
Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well.
Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Do not allow the stew to dry out. Add a little more boiling water if necessary. Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork.