Beef Stew with a Wick Recipe


  • 2 to 3-pounds lean beef (rolled roast, chuck steak or London broil)
  • 2 strips bacon
  • 3 tablespoons sherry
  • 2 cups water
  • 1 teaspoon chopped pimento
  • juice of one lemon
  • 1 bay leaf
  • 3 cloves crushed garlic
  • 2 to 3 tablespoons flour
  • 4 big onions, quartered
  • 4 to 5 tablespoons soy sauce
  • 8-ounce can tomato sauce
  • salt to taste
  • 2 tablespoons butter
  • 6 potatoes, quartered

Cooking Instructions:

  1. Marinate beef in lemon juice and soy sauce. Make 2 lengthwise slits in the meat and insert the bacon stips. In a large pot, brown the meat, then add the bay leaf, tomato sauce, the marinade, sherry, garlic, salt and water.
  2. Cover the pot and simmer until the beef is tender. Remove meat and slice. Thicken sauce with flour and butter.
  3. Add pimento, onions and potatoes with the meat to the thickened sauce.
  4. Serve hot.

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