MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Old-Time Beef Stew
Categories: Stews, Beef
     Yield: 6 Servings

 1 1/2 lb Boneless beef stew meat;
          - cut into 1/4" cubes
     2 tb Cooking oil
     4 c  Water
     1 lg Onion; sliced
     2 cl Garlic; minced
     2 tb Worcestershire sauce
     1 tb Lemon juice
     1 ts Sugar
   1/2 ts Salt
   1/2 ts Paprika
   1/4 ts Pepper
     1    Bay leaf
   1/2 ts Ground allspice
     6 md Carrots; cut into 1/4"
          - slices
     1 lb Small white onions; peeled
          - and halved
     4 md Potatoes; cut into 1" chunks
   1/2 c  Water; cold
   1/4 c  All-purpose flour
          Parsley; snipped (optional)

 In a large pot cook all of the meat at once in hot oil over
 medium-high heat for 15 to 20 minutes or until brown, stirring
 occasionally. Drain off excess fat.

 Add the 4 cups water; sliced onion, garlic, Worcestershire sauce,
 lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice.

 Bring just to boiling; reduce heat. Simmer, covered, for 2 hours,
 stirring occasionally.

 Stir in carrots, halved onions, and potatoes. Return to boiling;
 reduce heat. Simmer; covered, for 30 minutes more or until meat and
 vegetables are tender.

 Discard bay leaf. In a screw-top jar shake together the 1/2 cup
 cold water and flour until combined. Stir into stew. Cook and stir
 until thickened and bubbly; cook 1 minute more.

 Season stew to taste with salt and pepper. Sprinkle each serving
 with snipped parsley, if desired.

 Recipe by Better Homes and Gardens, Jan 1997

 Posted to recipelu-digest Volume 01 Number 447
 by RecipeLu <[email protected]> on Jan 04, 1998

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