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Perfect Brown Stew by Joyful Light serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Turns out best when the recipe is not rushed. Takes about 3 hours to make, simmering time included. Found in a Swedish cookbook that says the original recipe was found in a magazine many years ago.

Ingredients:

2 lbs

beef - cubed

1 1/2 inch

cube suet (beef fat)

4 cups

boiling water

1 tsp

lemon juice

1 tsp

worcestershire sauce

1 clove

garlic

1 medium

onion, sliced

bay leaves

1 T

salt

1/2 tsp

pepper

1/2 tsp

paprika

1/8 tsp

allspice

1 tsp

sugar

carrots cut up

Potatoes, cut up

4 T

flour

Directions:

Use a heavy kettle or dutch oven and brown meat cubes in the suet until every piece is a rich, even tone -- takes about 20 minutes.

Pour in boiling water - cold water will shock the meat and hurt the flavor of the stew. Add lemon juice to tenderize the meat and add flavor.

Add the other seasonings; cover with lid and simmer on low heat for two hours. Check occasionally to make sure meat does not stick to the bottom. Add water if necessary.

Add the vegetable to the pot. Cover and simmer until tender - about 25 to 30 minutes.

Remove vegetable and meat. Remove the bay leaves and discard. You should have about 2 cups of liquid to make the gravy with.

Blend flour with cold water to make a smooth paste. Add a little more water to the paste. Stir into the stew liquid; blend thoroughly. Cook until thick while stirring. Return meat and vegetables for a quick warm up.

Note: I have used a crock pot for this. After the boiling water was added to the meat I transferred to the crock pot and added the rest of the ingredients.

Categories:

Crock Pot Cooking
Fall/Winter
Main Dishes
Meats
Smart Budget Foods
Soups