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© Meredith Corporation. All rights reserved. Used with permission.
In a large pot, cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire, lemon juice, sugar, salt, paprika, pepper, bay leaf and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
Stir in carrots, halved onions and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
In a screw-top jar, shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired.