Idelle'S Beef Stew

Name: Idelle'S Beef Stew
Ingredients: 2 lb. beef, cut in 1 1/2-inch cubes; 3 Tbsp. bacon fat; 3 beef bouillon cubes; 3 c. boiling water; 1 medium size onion, sliced; 1 clove garlic; 1 Tbsp. each: salt, and lemon juice; 1 tsp. each: sugar, pepper, paprika, allspice and Worcestershire sauce; 1 bay leaf; 1 (5 oz.) can water chestnuts, sliced; 1 c. each: carrots, potatoes and onions or 1 small can of each; 1/4 c. flour; 1/2 c. cold water

13 ingredients

12 steps

Ingredients

2 lb. beef, cut in 1 1/2-inch cubes
3 Tbsp. bacon fat
3 beef bouillon cubes
3 c. boiling water
1 medium size onion, sliced
1 clove garlic
1 Tbsp. each: salt, and lemon juice
1 tsp. each: sugar, pepper, paprika, allspice and Worcestershire sauce
1 bay leaf
1 (5 oz.) can water chestnuts, sliced
1 c. each: carrots, potatoes and onions or 1 small can of each
1/4 c. flour
1/2 c. cold water

Directions

1

Brown meat slowly in fat on all sides in large pan.
2

Place sliced onions on top.
3

Dissolve bouillon cubes in boiling water and pour over meat and onions.
4

Add spices and bay leaf.
5

Cover and simmer 3 hours.
6

When tender, discard bay leaf and garlic.
7

Add vegetables and sliced chestnuts.
8

Sliced carrots, potatoes and onions may be cooked while meat mixture is simmering to eliminate additional cooking time and added at this point.
9

If using canned vegetables, add and heat thoroughly until tender.
10

Thicken gravy with 1/4 cup of flour blended with 1/2 cup cold water.
11

Stir into stew; stir until evenly blended.
12

Serve over hot biscuits.