Rich Brown Stew With Croutons

Submitted by petlover

"adapted from a vintage newspaper clipping.-please note that the veggies are very tender-if you like crisper veggies than add 1/2 hour before serving the stew. Nice served with egg noodles."

 

• Ready In: 33hrs
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 lbs beef chuck, cubed
• 2 tablespoons oil
• 4 cups boiling water
• 1 teaspoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 garlic clove
• 1 medium onion, sliced
• 2 bay leaves
• 1 tablespoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1 teaspoon sugar
• 6 carrots, quartered

• for thickening gravy

• 4 tablespoons flour
• 3 tablespoons oil
• 1 teaspoon Worcestershire sauce
• 4 slices white bread, cut into triangles and buttered
• 1⁄2 cup grated cheddar cheese

directions

1. Brown meat in 2 tb hot oil.
2. Add rest of ingredients and bring to bubbling over medium heat.
3. Simmer 3 + hours over low/medium ( it should be bubbly but not burning), stirring occasionally to keep from sticking
4. Remove meat and vegetables, thicken liquid for gravy. (Use 4 tblsp. flour blended with 3 tblsp. fat and 1 teasp. Worcestershire sauce.).
5. Place meat, veggies and gravy in shallow casserole, arrange bread triangles around edge and sprinkle top with cheese. Brown under broiler.