Old Time Beef Stew

• 2 Tbsp. oil
• 2 lb. beef chuck, cut into 1 1/2-inch cubes
• 1 large onion
• 1 clove garlic
• 4 c. boiling water
• 1/2 tsp. paprika
• dash of allspice or cloves
• 1 lb. small white onions
• 1/2 c. cold water
• 1 Tbsp. salt
• 1 Tbsp. lemon juice
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. pepper
• 1 or 2 bay leaves
• 6 carrots, cut into small pieces
• 6 medium potatoes
• 1/4 c. flour

1. It is the browning that gives a stew the rich color and flavor everyone likes.
2. Heat oil in Dutch oven; add beef cubes and brown on all sides.
3. Turn cubes with tongs and add slices of onion, along with garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves and allspice or cloves.
4. Gentle cooking is what makes the meat tender.
5. Cover and simmer (not a boil) 2 hours.
6. Stir now and then to prevent sticking.
7. When meat is almost done, add the vegetables.
8. For handsome looks, cut each kind of vegetable the same size.
9. Now simmer the stew until everything in the kettle is tender.
10. Discard bay leaf and garlic cloves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305181 (may not work)