Gulliver Stew Recipe
The gulliver stew is a favorful and savory beef stew made with a touch of burgundy wine. Spiced with cloves and allspice, the gulliver beef stew has fresh vegetables in it and can be served over rice or with dinner breads.
Ingredients
| Lean beef | 2 Pound, cubed | |
| Flour | ||
| Fat | 2 Tablespoon | |
| Boiling water | 2 1/2 Cup (16 tbs) | |
| 1/2 cup Burgundy wine | ||
| Worcestershire sauce | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 or 2 whole bay leaves | ||
| 1 teaspoon sail | ||
| Sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Dash of ground cloves or allspice | ||
| Powdered saffron | 1/4 Teaspoon | |
| Onion | 1 Medium, sliced | |
| 2 carrots, cut up | ||
| White potato | 1 , cut into pieces | |
| Sweet potato | 1 Medium, cut into pieces | |
Directions
Shake meat with flour in plastic bag until coated on all sides.
Brown meat in hot fat on all sides.
In large pot add meat, water, wine, seasonings, and onion; bring to boil.
Lower heat to simmer; cook, covered, about 1 1/2 hours, until meat is tender.
Add vegetables; simmer 20 to 30 minutes, until vegetables are tender.
Brown meat in hot fat on all sides.
In large pot add meat, water, wine, seasonings, and onion; bring to boil.
Lower heat to simmer; cook, covered, about 1 1/2 hours, until meat is tender.
Add vegetables; simmer 20 to 30 minutes, until vegetables are tender.
Chef
