Categories: Soup
Ingredients
- 1/4 cup flour
- 2 lb. boneless beef chuck roast, cut into 1-inch pieces
- 3 tbsp. cooking oil
- 4 cups water
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 bay leaves
- 2 tsp Worcestershire
- 1 tsp sugar
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash ground allspice
- 6 tiny new potatoes, halved
- 6 medium carrots, quartered
- 1 lb. boiling onions, peeled and trimmed
- 2 tbsp. cold water
- 1 tbsp. flour
- 1/4 cup dry sherry
- Snipped fresh parsley
Directions
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Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a Dutch oven, brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves to meat. Stir in the Worcestershire, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until meat is nearly tender.
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Add the potatoes, carrots, and the boiling onions to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 20-30 minutes more or until vegetables are tender. Discard bay leaves. Transfer meat and vegetables to a serving dish. Cover and keep warm.
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For gravy, in a small bowl, stir together the 2 tbsp. cold water and the 1 tbsp. flour. Stir into the mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry. Pour gravy over meat and veggies. Sprinkle with parsley.