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 <recipelu@geocities.com> on Jan 04, 1998

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