This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
-Calvin Trillin, Epicurean author
Don’t stir stews too often or the potatoes will break down. Gently stir the stew, at most, about every 15 minutes.
Servings: 6 | Serving size: 2 1/2 cups
Cooking Time: 90 Minutes
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
Leftovers are better than fresh. Reheat gently.
|25||pearl onions (peeled)|
|1/3 cup||all purpose white flour|
|1/4 tsp||fresh ground black pepper|
|1 1/2 lbs||flank steak (3/4 inch cubes)|
|1/2 lb||button mushrooms (quartered)|
|1 cup||white onion (sliced)|
|1 Tbsp||fresh lemon juice|
|1 Tbsp||Worcestershire sauce|
|1 lb||carrots (peeled and sliced 1/4 inch thick)|
|1 1/2 lbs||red potatoes (peeled and 3/4 inch cubes)|
|1/8 tsp||ground allspice|
Heat water in a medium stock-pot over high heat until it is at a shiver. Add pearl onions and cook for about ten minutes. Drain and place the onions in a large stock pot.
Preheat oven to 400°F.
Mix flour, salt and pepper in a paper bag. Toss the cubes of flank steak in the flour, coating well.
Coat a large skillet with cooking spray and heat over medium-high heat. Add cubes of flank steak and cook, turning until all sides are brown. Do not overcrowd the beef or the meat will steam and not brown. Remove the meat to the stock pot as it browns.
Add the onions to the skillet and cook until they are soft and brown. Add them to the stock pot.
Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan. Add the deglazing liquid to the stock pot.
Add carrots, bay leaves, potatoes, allspice and water to the stock-pot.
Place covered pot in the oven and reduce heat to 400°F.
Cook for one hour stirring gently every fifteen minutes.
Serving size: about 2 1/2 cups
|Calories 356||Calories from Fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 6g||26%|
|Vitamin A 251%||Vitamin C 41%|
|Calcium 10%||Iron 21%|
|Vitamin K 15 mcg||Potassium 1445 mg|
|Magnesium 76 mg|