Mom's Brown Stew

• 2 pounds beef, steak trimmed, cubed
• 1 quart water boiling
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 clove garlic minced
• 1 large onions sliced
• 2 each bay leaves
• 1/2 teaspoon paprika
• 1 x allspice
• 1 teaspoon sugar
• 2 large potatoes
• 6 each carrots
• 1 pound onions
• 3 tablespoons flour, all-purpose
• 1/2 cup water cold

1. Coat a Dutch oven with nonstick cooking spray, brown meat.
2. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, paprika, spice and sugar.
3. Cover; simmer for 2 hours, adding more water if necessary.
4. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal slices; peel onions.
5. Add onions; cook 10 minutes.
6. Add carrots; cook 10 minutes.
7. Add potatoes; cook until tender.
8. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture.
9. Bring to boil.
10. Pour hot gravy over meat and vegetables.

beef, water, lemon juice, worcestershire sauce, garlic, onions, bay leaves, paprika, allspice, sugar, potatoes, carrots, onions, flour, water cold

Taken from recipeland.com/recipe/v/moms-brown-stew-38244 (may not work)