Brown Stew

• 1 lb. stewing beef
• 2 Tbsp. cooking oil
• 2 c. boiling water
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 clove garlic
• 1 medium onion, sliced
• 2 bay leaves
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• dash of allspice or cloves
• 1 tsp. sugar
• 6 carrots, quartered
• 4 medium potatoes, cubed

1. In Dutch oven, thoroughly brown meat (on all sides) in cooking oil, turning often.
2. Add 2 cups boiling water and next 10 ingredients.
3. Cover; simmer for 1 1/2 hours, stirring occasionally.
4. Remove bay leaves and garlic.
5. Add carrots and potatoes.
6. Cover and cook 30 to 45 minutes or until vegetables are tender.

stewing beef, cooking oil, boiling water, lemon juice, worcestershire sauce, clove garlic, onion, bay leaves, salt, pepper, paprika, allspice, sugar, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433888 (may not work)