Servings:
7
Yield:
6 to 8 servings
Ingredients
Directions
In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts (per serving)
| 408 | Calories |
| 8g | Fat |
| 50g | Carbs |
| 35g | Protein |
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