Brown Stew

• 3 Tbsp. oil
• 1/8 tsp. garlic powder
• 2 lb. stew meat, cut up
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1 bay leaf
• 4 c. hot water
• 3 medium potatoes, diced
• 1 can carrots, drained
• 1 can peas, drained
• 1 can corn, drained
• 1/4 c. flour
• 1/2 c. water

1. Heat oil in Dutch oven or deep stew pan.
2. Add garlic and meat. Brown meat on all sides.
3. Add salt, pepper, Worcestershire sauce, lemon juice, bay leaf and 2 cups water.
4. Cover and simmer 2 hours, stirring occasionally.
5. Remove bay leaf; add 2 cups water and potatoes.
6. Cook 30 minutes or until tender, then add canned vegetables.
7. Heat.
8. Blend together until smooth 1/4 cup flour and 1/2 cup water.
9. Stir into liquid to thicken.
10. Serve over homemade drop biscuits.

oil, garlic powder, stew meat, salt, pepper, worcestershire sauce, lemon juice, bay leaf, hot water, potatoes, carrots, peas, corn, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428137 (may not work)