Old-fashioned Beef Stew I

Description
A stew you will serve in soup bowls: dark-brown beef and vegetables in lots of rich gravy.
 * Contributed by Catsrecipes Y-Group
 * Cookbook: The Fannie Farmer Cookbook by Marion Cunningham
 * Typed By: Susan Godfrey 
 * Serves 6

Ingredients

 * ⅓ cup flour
 * 1 tsp salt
 * ½ tsp freshly ground pepper
 * 2 lbs stewing beef plus bones
 * 4 tbsp shortening
 * 4 cups boiling water
 * 1 tbsp lemon juice
 * 1 tbsp Worcestershire sauce
 * 1 tsp sugar
 * 1 large onion, sliced
 * 2 bay leaves
 * ½ tsp allspice
 * 12 small carrots, trimmed and scraped
 * 12 small white onions, trimmed
 * 8 small new potatoes, peeled

Directions

 * 1) Mix the flour, salt, and pepper and roll the beef cubes in the mixture.
 * 2) Shake off excess.
 * 3) Melt the shortening over high heat in a dutch oven or heavy-bottomed pot with a cover.
 * 4) 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.
 * 5) When the last batch of meat is a richly dark color, return all to the pot and pour on the boiling water.
 * 6) Stand back when you do, because it will spit and sputter.
 * 7) Stir and add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice.
 * 8) Lower the heat, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
 * 9) Add the carrots, onions, and potatoes and cook another 20 – 25 minutes or until they can be pierced easily with a fork.