Classic Beef Stew
Ingredients:
1 ˝ to 2 lbs stew beef (opt for a lean cut such as round or loin), size according to plan
1 tsp vegetable oil
2 cups water
1 tbsp Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 tsp Morton Lite Salt®
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tbsp cornstarch
Preparation:
Brown meat in hot oil in a pot coated generously with cooking spray.
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.
Makes: 6 servings
Serving size: about 1 to 1 1/2 cups
LA Exchange: 1 Protein, 1 Vegetable, 1 Condiment
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