Grandma Caple'S Beef Stew

• 2 lbs beef chuck roast, cut into 1" pieces (trim the fat and put it to render while you are chopping)
• 2 tablespoons fat/peanut oil
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire
• 1 clove garlic
• 1 medium onion, sliced or chopped
• 1 -2 bay leaves
• 1 -3 tsp salt
• 1 tsp sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika (Hungarian is best)
• 1/8 - 1/4 teaspoon each allspice and ground cloves
• (beer or red wine)
• 4 cups boiling water
• 6-8 carrots, sliced (or a pound of baby carrots)
• 4-6 Idaho potatoes (or 1-2 lbs of new potatoes)

1. Toss the beef cubes in about a cup of flour mixed with 1-2 tsp Old Bay seasoning and pepper. Brown in the rendered fat/peanut oil. Add the seasonings and spices, then the boiling water. Simmer, covered, for about an hour.
2. Add the carrots and potatoes, cut into chunks or quarters, 30-60 minutes before serving. You can also add about a half a bottle of beer, a few shots of red wine, and/or some water (as necessary) as it cooks. Add beer, if used, before adding the boiling water.
3. Serve over (homemade) biscuits to soak up the gravy.

chuck roast, peanut oil, lemon juice, worcestershire, clove garlic, onion, bay leaves, salt, sugar, pepper, paprika, allspice, boiling water, carrots, potatoes

Taken from www.epicurious.com/recipes/member/views/grandma-caples-beef-stew-1253164 (may not work)