Rich Beef Stew

• 3 lb. lean chuck or flank steak
• 1 chunk fat from meat
• 1 qt. boiling water
• 1 clove garlic
• 1 bay leaf
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. catsup
• 1 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1/2 tsp. paprika
• 4 medium onions, sliced
• 1/2 c. diced celery
• parsley sprigs (optional)
• 5 potatoes and carrots (optional)

1. Cut meat into 1 1/2-inch cubes.
2. Cut the fat into small pieces; cook it in a heavy heated Dutch oven until it is crisp and brown.
3. Add meat; brown it thoroughly on all sides.
4. Add remaining ingredients, except the potatoes.
5. Cover tightly; simmer for 1 1/2 hours or longer.
6. Add potatoes; simmer gently for about another hour.
7. You may add carrots.

lean chuck, from meat, boiling water, clove garlic, bay leaf, salt, pepper, catsup, worcestershire sauce, sugar, paprika, onions, celery, parsley sprigs, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889173 (may not work)