Brown Beef Stew

• 2 lb. beef chuck (1 1/2-inch cubes)
• 2 Tbsp. oil or spray Pam
• 4 c. boiling water
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 clove garlic
• 1 medium onoin, sliced
• 2 bay leaves
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• dash of allspice or cloves
• 1 tsp. sugar
• 6 carrots, quartered
• 1 lb. small white onions

1. Thoroughly brown meat on all sides in oil or Pam; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings.
2. Simmer 2 hours; stir occasionally to keep from sticking.
3. Add carrots and onions. Continue cooking 20 to 30 minutes or until vegetables are done.
4. (Cubed potatoes may be added, if desired.) Thicken liquid for gravy.
5. Serves 6 to 8.

beef chuck, oil, boiling water, lemon juice, worcestershire sauce, clove garlic, onoin, bay leaves, salt, pepper, paprika, allspice, sugar, carrots, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016370 (may not work)