Ingredients:
2 tablespoons vegetable oil
2 lbs sirloin tip steaks, cubed
4 1/3 cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
1/4 teaspoon paprika
1 garlic cloves, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaves
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14 1/2 ounce) cans pearl onions
1/4 cup all-purpose flour
5 ounces frozen green peas, thawed
Directions:
In a large pot over medium heat, cook sirloin in oil until quite brown.
Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
Cover, reduce heat and simmer 2 1/2 hours.
Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
Stir in onions.
In a small bowl, combine flour with remaining 1/3 cup water.
Stir flour mixture into stew and cook until stew thickens.
Top with peas just before serving.
Servings: 9
Time preparation: 25 min.
Time total: 175 min.