Old Time Beef Stew
|Beef chuck||2 Pound, cut in 1 1/2-inch cubes|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm)|
|Boiling water||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Carrots||6 , cut in quarters|
|Small white onions||1 Pound|
|Potatoes||6 Medium, diced|
|Cold water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
1. It's the browning that gives a stew the rich color and flavor men like. Heat fat in Dutch oven. Add beef chuck; brown on all sides—turn cubes with tongs. This should take about 20 minutes. Add sliced onion, along with garlic (on toothpick so you can retrieve it!), boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf, and allspice or cloves.
2. Gentle cooking is what makes the meat tender, so cover and simmer (not boil), 2 hours. (Stir now and then to prevent sticking.) When meat is almost done, add the vegetables. For handsome look, cut each kind of vegetable in same-size pieces—note bias-cut carrots in the picture.
Now simmer the stew about 30 minutes longer or till everything in the kettle is tender. Discard the bay leaf and garlic clove.
3. Gravy time. Pour cold water into a shaker then add flour; shake hard to blend. Remove from heat, push the meat and vegetables to one side of the pan; stir in flour mixture. Cook, stirring constantly, till the gravy thickens and boils. Cook gently about 5 minutes more. No lumps! This stew will serve 6 to 8 hungry folks. Serve while piping hot. Go-withs are creamy slaw and thick slices of bread.