OLD TIME BEEF STEW Yields 6-8 servings I



Yields 6-8 servings

2 lbs beef stew meat, cut in 1-1/2 inch cubes
2 T shortening
1 medium onion, sliced
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 T salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
Dash allspice
1 T lemon juice
2 bay leaves
4 cups boiling water
4 carrots, peeled and sliced
4 large russet potatoes, peeled and cubed
1/3 cup cold water
3 T flour

In Dutch oven or heavy-bottomed pot, heat shortening on medium-high heat. Add meat and brown, turning often. Add onion, Worcestershire sauce, spices, boiling water, lemon juice and bay leaves. Cover and simmer (not boil) for 2 hours, stirring occasionally. Add potatoes and carrots and simmer for 30-45 minutes or until veggies are tender. Discard bay leaves.

Slowly blend 1/3 cup cold water into 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly, about 3 minutes…
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