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Texas Beef Stew

Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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