Chuck Wagon Stew

• 2 lb. beef chuck, cut in 1 1/2-inch cubes
• 2 Tbsp. oil
• 4 c. boiling water
• 1 tsp. Worcestershire sauce
• 1 garlic clove, minced
• 1 medium onion, sliced
• 1 Tbsp. salt or less
• 1/2 tsp., pepper
• 1 tsp. sugar
• 2 beef bouillon cubes, dissolved in water
• 1/2 c. celery, sliced
• 6 carrots, quartered
• 1/2 lb. small onions
• 3 medium potatoes, quarter

1. Thoroughly brown meat on all sides in hot oil; add water, Worcestershire sauce, garlic, onion and seasonings.
2. Simmer 2 hours, stirring occasionally to keep from sticking.
3. Add vegetables; continue cooking until done.
4. Remove meat and vegetables; thicken liquid for gravy.
5. Makes 6 to 8 servings.

beef chuck, oil, boiling water, worcestershire sauce, garlic, onion, salt, pepper, sugar, bouillon cubes, celery, carrots, onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53189 (may not work)