Ingredients:
- 2 pounds flank steak
- 2 tablespoons oil
- 4 medium carrots, cut in 1-inch slices
- 4 medium onions, cut in chunks
- 4 medium potatoes, cut in 1-inch cubes
- 1 can condensed beef broth
- 2 cups boiling water
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- dash pepper
- 4 whole cloves
- 3 tablespoons flour
- 3 tablespoons cold water
Preparation:
Cut steak into cubes; brown in heavy skillet in hot oil. Add carrots, onions, potatoes, beef broth, boiling water, Worcestershire sauce, salt, and pepper. Tie cloves in a small cheesecloth bag and add to stew. Cover and simmer stew for 1 1/2 hours. Drain off liquid into a saucepan. Mix flour with the cold water until smooth; blend into the hot liquid in saucepan. Cook, stirring constantly, until thickened. Add thickened broth to the meat and vegetable mixture. Remove cloves.Beef stew serves 4.
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