Beef Stew With Mashed Potatoes

• 1 lb. boneless beef chuck or Tri-tip, cut in 1-inch cubes
• 2 c. hot water
• 1/2 tsp. lemon juice
• 1/2 clove garlic, minced
• 1/2 onion, sliced
• 1 Tbsp. sweet basil
• 1 Tbsp. ketchup
• 1 Tbsp. soy sauce
• 1 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. sugar
• pinch of allspice
• 3 carrots, sliced
• 2 stalks, celery
• mashed potatoes

1. Brown meat thoroughly on all sides (30 minutes) in heavy saucepan (3-quart).
2. Add all ingredients except vegetables. Cover tightly.
3. Cook 2 hours or until tender.
4. Cook vegetables separately or cook with meat and liquid at this time. Finish cooking and serve over mashed potatoes.
5. If you wish to thicken the stew, which I do, slowly stir in 1/2 cup water and 1/4 cup flour which have been shaken in a jar.
6. Bring to a boil and boil 1 minute. Taste, season and serve.

boneless beef chuck, water, lemon juice, clove garlic, onion, sweet basil, ketchup, soy sauce, pepper, salt, sugar, allspice, carrots, stalks, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310200 (may not work)