| Ingredients: 2 Pound(s) 1 1/2 beef stew meat 2 Tablespoon(s) Brummel & Brown spread 2 Cup(s) hot water 1 Teaspoon(s) worcestershire sauce 1 Clove(s) garlic 1 medium sliced white onion 2 bay leaves 1 Tablespoon(s) salt 1 Teaspoon(s) Splenda 1/2 Teaspoon(s) paprika 1/4 Teaspoon(s) black pepper 1 Dash(s) cloves 6 pared and quartered carrot 4 pared and quartered potato 3 Tablespoon(s) all-purpose flour |
Directions:
In Dutch oven, thoroughly brown meat in the Brummel & Brown spread, turning often. Add hot water and next nine ingredients. Cover; simmer for 1.5 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30-40 minutes or until vegetables are tender. Slowly blend 1/3 cup cold water into the flour; stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir three minutes longer. Serve stew in bowls; makes 6-8 servings. |