Old Time Beef Stew

• 2 Tbsp. vegetable oil
• 1 medium onion, sliced
• 1 clove garlic
• 1 Tbsp. salt
• 1 tsp. sugar
• 1 tsp. soy sauce
• 1 Tbsp. lemon juice
• 1 tsp. Italian seasoning
• 2 lb. boneless chuck, cut in 1 1/2 inch cubes
• 2 c. water
• 1/2 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1 Tbsp. vinegar
• 1/2 tsp. bay leaf
• dash of allspice
• 6 carrots, peeled and sliced
• 1/4 c. cold water
• 6 medium potatoes, peeled and cubed
• 2 Tbsp. all-purpose flour
• 1 lb. small white onions, peeled

1. Heat oil in Dutch oven.
2. Add beef and cook over medium heat about 20 minutes, turning often to brown evenly.
3. Stir in next 13 ingredients.
4. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf and garlic.
5. Add carrots, whole onions and potatoes; cover and simmer 30 minutes longer or until vegetables are done.
6. Gradually add 1/4 cup cold water to flour in a little mixing bowl, mixing well.
7. Pour into stew, stirring constantly until gravy thickens.
8. Simmer 5 minutes.
9. Yield:
10. 6 to 8 servings.

vegetable oil, onion, clove garlic, salt, sugar, soy sauce, lemon juice, italian seasoning, boneless chuck, water, pepper, worcestershire sauce, vinegar, bay leaf, allspice, carrots, cold water, potatoes, flour, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=311347 (may not work)