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Beef Stew

From Holy Rosary Catholic Church Cookbook, Graceville, MN
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Ingredients
  

  • 2 lb beef cubes
  • 1 onion, sliced
  • 1 clove garlic
  • 2 tsp salt
  • 4 C boiling water
  • 1 tsp sugar
  • 1 Tbsp lemon juice
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • ½ tsp paprika
  • ½ tsp black pepper
  • Dash of cloves
  • Dash of allspice

Add after simmering for 2 hours

  • 6 carrots, sliced
  • 2 celery ribs, sliced
  • 12 small onions
  • 6-10 potatoes, diced

Thickener

  • ½ C water
  • ¼ C flour

Instructions
 

  • Brown beef in lard/oil in Dutch oven. Add cubes, onion, garlic, salt, boiling water, sugar, lemon juice, bay leaves, W. sauce, paprika, pepper, cloves, and allspice and simmer for 2 hours, covered.
  • Add carrots, celery, onions, and potatoes. Simmer for 25-30 minutes or until tender.
  • Blend ½ C water and ¼ C flour (thickener); add to stew, stirring constantly. Cook until gravy thickens, stirring constantly.
  • Remove garlic and bay leaves before serving.