Beef Stew

2

lbs

beef chuck (stew meat)

2

Tbs

butter

4

cups

boiling water

1

tsp

lemon juice

1

tsp

Worcestershire sauce

1

garlic clove

1

onion, medium

2

bay leaves

2

tsp

salt

1/2

tsp

pepper

1/2

tsp

paprika

1/8

tsp

allspice

1

tsp

sugar

2

lbs

red potatoes, peeled & quartered

6

carrots, peeled and cut into 1" pieces

1

lb

small pearl onions (3/4 - 1 lb), boiled separately for 10 min, then remove skins

1

Cut meat into bite size pieces. Brown meat in butter, add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves & seasonings. Simmer 2 hours with lid in 8 quart pot, stir to keep from sticking.

2

Add carrots, potatoes, and simmer for 20 to 30 minutes more or till tender

3

IF NECESSARY: Thicken liquid with flour and water after removing meat and vegetables.

4

Just before serving, add the pre-boiled and peeled pearl onions, and stir.

Source

Source: Sarah Harrison