Brown Stew

• 2 lb. lean beef
• 4 c. boiling water
• garlic clove
• 2 bay leaves
• salt (optional)
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• dash of allspice
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. sugar
• 4 Tbsp. flour
• 12 small carrots
• 12 small white onions
• 8 small new potatoes

1. Put shortening in Dutch oven or heavy bottomed pot with cover. When this is very hot add the beef a few pieces at a time so they will brown on all sides.
2. Remove.
3. When the last batch has been browned, return all to the pot and add 4 cups boiling water.
4. Stir and add all the ingredients with the exception of the carrots, onions and potatoes.
5. Lower the heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender.
6. Add other ingredients and cook for another 20 to 25 minutes or until they can be pierced with a fork.
7. Remove meat and vegetables to a casserole while putting finishing touches to the gravy.

lean beef, boiling water, garlic, bay leaves, salt, pepper, paprika, allspice, lemon juice, worcestershire sauce, sugar, flour, carrots, white onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953213 (may not work)