Ingredients
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2 tablespoons flour
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1/2 teaspoon salt (original recipe uses 1 tsp)
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1 dash pepper
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1 lb boneless lean lamb stew meat or 1 lb beef chuck, cut in 1 in. cubes
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1 1/2 tablespoons butter
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1/4 cup catsup
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2 tablespoons packed brown sugar
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2 tablespoons red wine vinegar
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1 1/2 teaspoons Worcestershire sauce
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1/2 cup water
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6 small white boiling onions, peeled
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2 large carrots, peeled and cut in 1 in. chunks
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chopped parsley
Instructions
- Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
- In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
- Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
- Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
- Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.