Old-fashioned Beef Stew I

Old-Fashioned Beef Stew

A stew you will serve in soup bowls: dark-brown beef and vegetables in lots of rich gravy.

1/3 C flour

1 t salt

� t freshly ground pepper

2 lbs stewing beef plus bones

4 T shortening

4 C boiling water

1 T lemon juice

1 T Worcestershire sauce

1 t sugar

1 large onion, sliced

2 bay leaves

� t allspice

12 small carrots, trimmed and scraped

12 small white onions, trimmed

8 small new potatoes, peeled

Mix the flour, salt, and pepper and roll the beef cubes in the mixture. Shake off excess. Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with a cover. When the fat is very hot add the beef, about 5 or 6 pieces at a them so as not to crowd them, brown on all sides, and remove. When the last batch of meat is a richly dark color, return all to the pot and pour on the boiling water. Stand back when you do, because it will spit and sputter. Stir and add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Lower the heat, cover, and simmer for 1-� to 2 hours, or until the meat is tender. Add the carrots, onions, and potatoes and cook another 20-25 minutes or until they can be pierced easily with a fork.

Serves 6

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey
 * alexanderjamesmom@gmail.com*

Contributed by:

 * Catsrecipes Y-Group