Ingredients
3/4 cup all-purpose flour, divided1/2 teaspoon seasoned salt1/2 teaspoon pepper, divided2 pounds beef stew meat, cut into 1-inch cubes1 tablespoon olive oil4-1/2 cups water, divided1 large onion, halved and sliced2 tablespoons Worcestershire sauce1 tablespoon lemon juice2 garlic cloves, minced1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon paprika1/8 teaspoon ground allspice1 bay leaf4 medium potatoes, cubed6 medium carrots, sliced
Preparation
Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender.
Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
