Ingredients:
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- Flour for dredging
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 Tbls tomato ketchup
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- ½ tsp cayenne
- 4 large potatoes
- 3 large carrots, sliced
- ½ c peas
- 1-2 green bell peppers
- 1 can stewed tomatoes
- ½ c flour mixed with water to make slurry for thickening
Directions
Dredge meat in flour and brown in hot oil.
Add water to simmer, add Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and potatoes, green bell peppers, peas and tomatoes.
Cover and cook 45 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/2 cup water and flour to make slurry. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly
