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English Brown Stew




Source of Recipe


internet friend


Recipe Introduction


This recipe was a childhood favorite that had been lost when the booklet containing it had been inadvertently discarded. I reconstructed it partly from memory and partly by comparing similar recipes on the Internet. The combination of paprika, clove, and allspice create the color and fragrance.


List of Ingredients




2 Tbs olive or vegetable oil
2 lbs boneless beef chuck cut into 1" pieces
1 clove garlic, minced
1 medium onion, sliced
4 C boiling water
1 Tbs lemon juice
1 tsp sugar
2 dried bay leaves
½ tsp salt
Several twists of black pepper from a grater
1/8 tsp ground allspice
1/8 tsp ground clove
1 Tbs paprika
6 carrots, sliced
1 lb small white onions
6 potatoes, cubed
A large handful of fresh green beans cut in 2" lengths

Recipe




Heat oil on med-high in a large (3½ -4 qt) Dutch oven. Add pieces of beef and sauté until brown. Remove beef pieces to a plate. To facilitate browning, make sure that pieces of beef are dry and not overcrowded in the pan.

Sauté the garlic and sliced onion until soft and translucent. Stir in the water, lemon juice, sugar, Worcestershire sauce, bay leaves, salt, pepper, paprika, allspice, and clove. Add the pieces of beef. Reduce heat, cover, and simmer for 2 hours, stirring occasionally.

Remove the bay leaves. Add the carrots, white onions, potatoes, and green beans. Cover and simmer another 30 minutes or until meat and vegetables are tender. Serve with sourdough bread or cornbread, a salad, and an amber ale. Part of the stew can be frozen for later serving (a Ramblemuse survival strategy).