Savory Beef Stew

• 2 lb. beef chuck, cut in 1 1/2 inch cubes
• 2 Tbsp. fat
• 4 c. boiling water
• 1 tsp. Worcestershire sauce
• 1 medium onion, sliced
• 1 Tbsp. salt
• 1/2 tsp. paprika
• 1 tsp. lemon juice
• 1 clove garlic or powder
• 2 bay leaves
• 1/2 tsp. pepper
• dash of allspice or cloves
• 6 carrots
• 1 lb. small onions
• 2 c. cubed white potatoes

1. Brown beef in fat.
2. Add next 10 ingredients.
3. Simmer for two hours; stir occasionally.
4. Add carrots, onions and white potatoes. Continue cooking 20 to 30 minutes or until all vegetables are done. Remove meat and vegetables.
5. Thicken remaining liquid for gravy. (Wondra flour is good for this, as it does not cake.)
6. Serves 6 to 8.

beef chuck, fat, boiling water, worcestershire sauce, onion, salt, paprika, lemon juice, clove garlic, bay leaves, pepper, allspice, carrots, onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226329 (may not work)