Sweet And Sour Stew...for Two

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 2 tablespoons flour
• 1/2 teaspoon salt (original recipe uses 1 tsp)
• 1 dash pepper
• 1 lb boneless lean lamb stew meat or 1 lb beef chuck, cut in 1 in. cubes
• 1 1/2 tablespoons butter
• 1/4 cup catsup
• 2 tablespoons packed brown sugar
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons worcestershire sauce
• 1/2 cup water
• 6 small boiling onions, peeled
• 2 large carrots, peeled and cut in 1 in. chunks
• chopped parsley

Recipe

• 1 combine flour, 1/2 teaspoons salt, and pepper. dredge meat pieces in flour, shaking off excess.
• 2 in a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. do in batches if necessary. drain off and discard excess fat.
• 3 return meat to pan with any accumulated juices. combine catsup, brown sugar, vinegar, worcestershire, water and remaining 1/2 teaspoons salt; add to meat. add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. check liquid level and add water, as needed.
• 4 add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. check liquid level and add water, as needed. sprinkle with parsley and serve.
• 5 note: you can use olive oil instead of or with the butter. balsamic vinegar is an ok sub for the wine vinegar, but the wine vinegar gives a better "sour". i often will cut up a medium onion into wedges instead of using boiling onions.