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MELANIE DE PROFT, Food Editc
Spiey Brown Beet Stew
TO PREPARE AND COOK: ABOUT 3 HRS.
2 lbs. beef for stewing (chuck, round, or brisket)
Vi cup flour
2 teaspoons salt
Vi teaspoon black pepper
3 tablespoons fat
Vi cup (1 medium-sixe) chopped onion
1 qt. hot water
1 tablespoon salt
Vi teasncon black pepper
Vi teaspoon Accent'
Few grains ground cloves
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon lemon Juice
12 small onions
8 small carrots
V cup cold water
'A cup flour
1. Set out a large, heavy kettle having a tight
fitting cover, or a Dutch oven.
2. Cut meat into 1-in. pieces. Coat evenly with s
mixture of cup flour, 2 teaspoons salt, and Vt
teaspoon pepper.
3. Heat fat in the kettle over medium heat. Add
meat and brown on all sides, occasionally moving
and turning pieces. When meat is browned, pom
off the excess fat.
4. Slowly pour hot water into kettle. Add chopped
onion and a mixture of salt, pepper, Accent, and
cloves; add bay leaves, Worcestershire sauce, and
lemon juice. Cover and bring rapidly to boiling
Reduce heat and simmer (do not boil) about 1
hrs., or until meat is almost tender.
5. Add onions and carrots to kettle. Cover and
simmer 30 to 45 min. longer, or until meat and
vegetables are tender.
With slotted spoon, remove meat and vegetables
from stew to a hot dish; remove bay leaves.
7. Pour cold water into a screw-top jar; sprinkle
flour onto water. Cover jar tightly and shake until
well blended. Slowly pour one-half of mixture
into cooking liquid, stirring constantly. Bring to
boiling. Gradually add only what is needed of
remaining flour mixture for desired gravy con
sistency. Bring to boiling after each addition.
Cook 3 to 5 min. longer after final addition.
Return meat and vegetables to kettle and heat
thoroughly. Serve with orllcluttered Noodles.
About 8 servings
For Garlic-Buttered Noodles Cook 8 oz. medium
noodles according to directions on package. Drain
and rinse. Put into a skillet cup butter and 3
cloves garlic, slivered. Heat over low heat until
butter is melted; stir occasionally. Remove garlic.
Blend in 1 teaspoon seasoned salt. Pour over
noodles and toss lightly to coat evenly. Garnish
with chopped parsley.
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