Charlene's Recipe

Brown stew

Category: Main street

Serves 6-8

2 lbs beef chuck, cut in 1 1/2 inch cubes
2 Tbsp fat
4 cups boiling water
1 tsp lemon juice, fresh, frozen or canned
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, sliced
2 bay leaves
1 Tbsp salt
1/2 tsp pepper
1/2 tsp paprika
dash of allspice or cloves
1 tsp sugar
6 carrots, quartered
1 lb (18-24) small white onions
cubed potatoes

Thoroughly brown meat on all sides in hot fat, add water, lemon juice, Worcestershire sauce, garlic onion, bay leaves and seasonings. Simmer 2 hours, stirring occasionally to keep from sticking. Add potatoes, carrots and onions. Continue cooking 20 to 30 minutes or until vegetables are done. Remove meat and vegetables; thicken gravy.