New England Beef Stew

• 1 1/2 lb Extra-lean stew beef, chunks
• 2 tbsp vegetable oil
• 3 1/2 cup water
• 1/2 cup beef stock
• 1 yellow onion, chopped
• 2 tsp garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/8 tsp allspice
• 1 bay leaf
• 6 medium carrots, peeled, sliced thin
• 4 Yukon gold potatoes, peeled, chopped, 1 inch chunks
• 3 celery stalk, sliced thin

1. Heat vegetable oil in large pot on medium-high heat.
2. Add stew beef.
3. Stir 10-15 minutes until brown.
4. Drain beef in metal strainer to remove excess fat.
5. Add beef back to pot.
6. Add water and beef stock to pot.
7. Heat medium-high.
8. Add chopped onions, minced garlic, Worcestershire sauce, lemon juice, sugar, salt, pepper, paprika, allspice, and bay leaf.
9. Stir occasionally.
10. Bring to near boil.
11. Reduce heat to low.
12. Simmer covered for 2 hours, stirring occasionally.
13. Stir in celery, carrots and potatoes.
14. Return to boil.
15. Reduce heat.
16. Simmer covered for 30 minutes or until beef and vegetables are tender.
17. Discard bay leaf.
18. Serve and enjoy.

extralean stew beef, vegetable oil, water, beef stock, yellow onion, garlic, worcestershire sauce, lemon juice, sugar, salt, paprika, black pepper, allspice, bay leaf, carrots, gold potatoes, celery stalk

Taken from cookpad.com/us/recipes/349459-new-england-beef-stew (may not work)