Sunday, April 19, 2009

easy stew (New Zealand Stew)

This is one of my favorites and is really easy. It was passed down by my Gramma, but don't know the origin. Its tangy.

Margaret's New Zealand Stew

prep time 15 minutes, cook time 2 hours, serves 4-6

1 1/2 pounds lean beef (buy chopped stew meat to save time) or cube into 1 inch chunks

2 Tbspn flour
3 Tbspn brown sugar (lightly packed)
3 Tbspns mustard powder
1 lg onion (cut in half and sliced thin)
1/4 cup vinegar (apple cider if you have it or white)
1/2 cup tomato sauce 
1/4 cup Worcester sauce
1 cup apple juice (or cider)
1 bay leaf
1 1/2 cups frozen peas

preheat oven to 400 degrees. (Use oven-safe baking dish that is at least 2 inches tall)
Dump steak into dish, pour mustard powder, flour and brown sugar on top and toss to coat, spread evenly. Layer sliced onions and peas over the top. In a separate bowl, mix together all the sauces and pour over the dish. Cover and bake for 2 hours. Salt and pepper to taste.

Can serve with rice, potatoes or egg noodles. I prefer rice. May serve with salad or cooked carrots for a side. It comes out of the oven with a nice sauce and the whole house smells good. Clean up is pretty easy with only one-dish. I often soak it overnight and then wash it the next morning.

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