Beef Stew

Name: Beef Stew
Ingredients: 2 Tbsp. fat; 2 lb. beef chuck, cut in 1 1/2-inch cubes; 1 large onion, sliced; 1 clove garlic; 4 c. boiling water; 1 Tbsp. salt; 1 Tbsp. lemon juice; 1 tsp. sugar; 1 tsp. Worcestershire sauce; 1/2 tsp. pepper; 1/2 tsp. paprika; 1 or 2 bay leaves; dash of allspice or cloves; 6 carrots, cut in quarters; 1 lb. small white onions; 6 medium potatoes, diced; 1/2 c. cold water; 1/4 c. flour

18 ingredients

11 steps

Ingredients

2 Tbsp. fat
2 lb. beef chuck, cut in 1 1/2-inch cubes
1 large onion, sliced
1 clove garlic
4 c. boiling water
1 Tbsp. salt
1 Tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 or 2 bay leaves
dash of allspice or cloves
6 carrots, cut in quarters
1 lb. small white onions
6 medium potatoes, diced
1/2 c. cold water
1/4 c. flour

Directions

1

Heat fat in Dutch oven.
2

Add beef chuck; brown on all sides. Add sliced onion and garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice or cloves.
3

Cover and gently simmer (not boil) for 2 hours, stirring now and then.
4

When meat is almost done, add vegetables.
5

Simmer stew about 30 minutes longer or until everything is done.
6

Pour cold water into shaker, then add flour. Shake hard to blend.
7

Remove from heat.
8

Push meat and vegetables to one side of the pan; stir in flour mixture.
9

Cook, stirring constantly, until the gravy thickens and boils.
10

Cook gently about 5 minutes more.
11

Serves 6 to 8.