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Ingredientes
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Direcciones
- Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
- *** Note: I like to boil some red potatoes with thier skins and serve it with the stew.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 222 | |
| Calories from Fat 117 | 53% |
| Total Fat 13.06g | 16% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 24mg | 8% |
| Sodium 1087mg | 45% |
| Potassium 459mg | 13% |
| Total Carbs 19.54g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.0g | 3% |
| Protein 7.93g | 13% |
