“This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!” - by DEBOKC
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
- Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
- Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 281 cal
- 14%
- Fat
- 11.4 g
- 18%
- Carbs
- 26.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
KRKing911
"This was the best stew I have ever made. Often, recipes I see have onion soup mix for flavor, but not this one. Nice thick brown gravy, hearty stew for the winter. I will be using this recipe going..." See more forward. Thanks for sharing."
DREGINEK
"This was a nice, overall tasty stew recipe. I didn't have any pearl onions - so I subbed reg onions, and I omitted the peas. Also, I added two more bay leaves & a dash of crushed rosemary and like a..." See morenother, ended up having to thicken it even more w/ some additional cornstarch (I used cornstarch instead of flour). A "nice" fall dinner - great with a loaf of crusty bread. Thanks Debbie."
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