Beef Stew

This is one of my all time favorite stew recipes. With the fall weather quickly approaching this is hearty and delicious. It cooks a long time so make it on a weekend and reheat it during the week.

2 T vegetable oil

2 pounds stew meat

1 large yellow or white onion sliced into 1/2 inch half rounds

1 clove garlic, minced

4 cups boiling water

1 T salt

1 T fresh lemon juice

1 t sugar

1 t worcestershire sauce

1/2 t paprika

1/2 t fresh ground black pepper

1 bay leaf

dash of allspice or cloves

1 pound baby carrots

6 medium russet potatoes, scrubbed, peeled and cut into 1 inch cubes

Brown stew meat over medium heat in the vegetable oil, brown it slow, at least 10 min. Add onions and cook an additional 5 minutes.

Add remaining ingredients except carrots and potatoes, bring to a boil, reduce to a simmer and cover. Simmer for 2 hours.

Add carrots and simmer 10 min.

Add potatoes and simmer an additional 45 min.

Thicken with a slurry of 1/2 cup water to 1/4 cup flour. Bring stew to a boil and it will thicken.

Serve with a big hunk of crusty bread and enjoy.