Texas Beef Stew

Oxmoor House
4 to 6 servings


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1/2 cup water
1/2 cup vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1 clove garlic, minced
2 bay leaves
Dash of hot sauce
2 pounds boneless round steak, cut into 1-inch strips
2 large onions, sliced
Hot cooked noodles


Combine water, vinegar, catsup, Worcestershire sauce, salt, chili powder, pepper, garlic, bay leaves, and hot sauce in a small mixing bowl; stir until well combined. Place meat in a small Dutch oven, and pour vinegar mixture evenly over top. Cover and refrigerate 1 hour, turning meat once.

Place onions on top of meat mixture; cover and simmer 1 1/2 hours or until meat is tender. Remove and discard bay leaves. Serve stew immediately over hot cooked noodles.

Created date

February 2010