Low Sodium Beef Stew

Servings

Serving size

2 1/2 cups

COOKING TIME

90 Minutes

This recipe can be multiplied or divided by 2. Leftovers are better than fresh. Reheat gently.

Ingredients

4 cup Water

23 pearl onion White onions (peeled)

1/3 cup All purpose flour or garbanzo flour

1/2 tsp. Salt

1/4 tsp., ground Black pepper

24 ounce Beef flank steak

1 spray Spray olive oil

1/2 pound Mushrooms, white, raw (quartered)

1 cup, sliced White onions

1 Tbsp. Lemon juice

1 Tbsp. Worcestershire sauce

1 lb Carrots, raw (peeled and sliced 1/4 inch thick)

2 leaf Bay leaves

1 1/2 pound Red potatoes (peeled and cut into 3/4 inch cubes)

1/8 tsp. Ground allspice

4 cup Water

Instructions

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.