Ingredients
10
10 servings
- •2 tablespoons vegetable oil
- •2 pounds sirloin tips, cubed
- •4.3299999237061 cups water, divided
- •1 tablespoon salt
- •1 teaspoon lemon juice
- •0.25 teaspoon paprika
- •1 clove garlic, crushed
- •1 teaspoon white sugar
- •1 teaspoon Worcestershire sauce
- •1 bay leaf
- •4 potatoes, quartered
- •6 carrots, cut into 2 inch pieces
- •1 (14.5 ounce) can tiny whole onions
- •0.25 cup all-purpose flour
- •0.5 (10 ounce) package frozen green peas, thawed
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 281
- Carbohydrate: 26g
- Fat: 11g
- Fiber: 4g
- Protein: 17g
- Sugar: 5g
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