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Sweet And Sour Stew

Chef.Foodie's picture
Ingredients
  All purpose flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Boneless lean lamb stew meat/Beef chuck 1 Pound, cut in 1-inch cubes
  Butter/Margarine 1 1⁄2 Tablespoon
  Catsup 1⁄4 Cup (4 tbs)
  Packed brown sugar/Red wine vinegar 2 Tablespoon
  Worcestershire 1 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  White boiling onions 6 Small, peeled
  Carrots 2 Large, cut in 1 inch chunks
  Chopped parsley 1 Tablespoon
Directions

Combine flour, 1/2 teaspoon of the salt, and pepper.
Dredge meat pieces in flour mixture, shaking off excess.
In a deep 3 to 4-quart pan, melt butter over medium-high heat; add meat and brown well on all sides.
Drain off and discard excess fat.
Combine catsup, brown sugar, vinegar, Worcestershire, water, and remaining 1/2 teaspoon salt; add to meat.
Add onions and simmer, covered, for 1 hour and 15 minutes, stirring once or twice.
Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
115 Minutes
Ready In: 
0 Minutes
Servings: 
2

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