Old-Time Beef Stew

Ingredients

• 2 pounds lean boneless beef, cut into 1 1/2-inch cubes
• 2 tablespoons shortening
• 1 large onion, sliced
• 1 clove garlic
• 1 quart hot water
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 2 bay leaves
• Dash of ground allspice
• 6 small potatoes, peeled
• 6 small onions, peeled
• 3 carrots, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1/2 cup cold water

Preparation

1. Brown beef in hot shortening in a large Dutch oven. Add next 11 ingredients, and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add potatoes, onions, and carrots; cover and simmer an additional hour or until vegetables are tender. Remove and discard bay leaves.
2. Combine flour and water, stirring to form a smooth paste. Stir into stew; cook over medium heat until thickened and bubbly. Ladle into individual soup bowls, and serve warm.