Page 86 - UMass2018_CookBook

Ingredients
Serves 8
2 tablespoons margarine
2 pounds beef sirloin tips, cut into 1⁄2-inch cubes
2 cups hot water
1 teaspoon Worcestershire sauce
1 tablespoon salt
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon paprika 1 or 2 bay leaves Dash of allspice 1 garlic clove 1 teaspoon granulated sugar Ground cloves 1 yellow or Vidalia onion,
sliced 6 carrots, quartered 1 jar small white onions 4 potatoes, peeled and
cut into cubes 1⁄3 cup cold water
3 tablespoons all-purpose flour
Beef Stew
White Family, Pembroke, MA
“I was given this recipe from a friend and it is a favorite in our home. It always tastes great and is perfect for when the weather gets colder.” — Lori White
Preparation
1. Melt the margarine in a large pot over medium-high heat. Add the sirloin, cover the pot and brown the meat, turning often. Add the hot water, then add the Worces- tershire sauce, salt, pepper, paprika, bay leaves, allspice, garlic, sugar and 2 dashes of cloves. Cover and bring to a simmer. Ad- just the heat as needed and simmer, stirring occasionally, for 1 1⁄2 hours.
2. Add the yellow or Vidalia onion, carrots, small white onions and potatoes. Cover and simmer until the vegetables are tender, 30 to 45 minutes.
3. Slowly blend the cold water into the stew, add the flour and cook until bubbly.
76 | TASTE OF HOME