Old Time Beef Stew
|Boneless beef stew meat||1 1⁄2 Pound, cut into 1-inch cubes|
|Cooking oil||2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Worcestershire sauce||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground allspice||1⁄8 Teaspoon|
|Carrots||6 Medium, peeled and bias sliced into 3/4 inch chunks|
|Potatoes||4 Medium, cut into 1 inch chunks|
|Small white onions||1 Pound, peeled and halved|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
1. In a large pot cook all of the stew meat at once in hot oil over medium-high heat for 15 to 20 minutes or till brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice to pot. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2. Stir in the carrots, potatoes, and halved onions. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or till meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour till combined. Stir into stew. Cook and stir till thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper.