Old Time Beef Stew
2 T. oil
2 lbs. beef chuck cut into 1 1/2" cubes.
1 large onion
1 clove garlic
4 C. boiling water
1 T. salt
1 T. lemon juice
1 tsp. sugar
1 tsp. worcestershire
1/2 tsp. pepper
6 carrots cut in chunks
1 lb. small pearl onions
2 or 3 diced potatoes.
Heat oil in dutch oven. Add beef chuck cut into 1 1/2" cubes.
Brown on all sides-should take 20 min. Don't rush.
Slice large onion and add along with a clove of garlic on a tooth pick, boiling water, salt and lemon juice, sugar and worcestershire
Add pepper and paprika, a bay leaf or two and a dash of allspice.
Simmer-do not boil-2 hours.
Add 6 carrots cut in chunks and 1 lb. small white onions and perhaps a few diced potatoes.
Simmer 30 min. longer until tender.
Discard bayleaf and garlic.
If necessary, thicken with 1/2 C. water and 1/4 C. flour mixed in a shaker bottle.
Cook gently for a few more minutes.
Serve in deep bowls.