- 1 1/2 pounds beef stew meat
- all-purpose flour
- 1/4 cup butter or margarine
- 3 cups diced onion
- 1 garlic clove, minced
- 1 1/2 cups beef broth
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon dried thyme
- cooked rice or noodles
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.