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Old-Fashioned Beef Stew

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CATEGORY CUISINE TAG YIELD
Meats Beef, Soups and s 6 Servings

INGREDIENTS

2 lb Beef chuck, cut in 1 1/2" cubes
2 tb Fat
4 c Boiling water
1 tb Lemon juice, optional
1 ts Worcestershire sauce
1 Clove garlic
1 md Onion, sliced
2 Bay leaves
1 tb Salt
1 ts Sugar
1/2 ts Pepper
1/2 ts Paprika
1 ds Allspice or cloves
6 Carrot
1 lb Small white onions

INSTRUCTIONS

Thoroughly brown the meat on all sided in hot fat, (oil) turning often. Add
water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves
and seasonings. Cover; simmer (don't boil) 2 hours, stirring Occasionally
to keep from sticking. Remove bay leaves and garlic. Add carrots and
onions. (If carrots are large, halve or quarter.) Cubed potatoes may be
added, too. Cover and cook 30 minutes or more, or until vegetables are
done. Remove meat and vegetables. Thicken liquid for gravy if desired.
Makes 6-8 servings.
Formatted by Nancy Jane. jeepster4@sprintmail.com
NOTES : The above is the recipe as printed in the cookbook.  I use it as a
base only. Here is where it becomes hard because I have made this for so
long that I don't measure exactly and go a lot by taste. I double all the
spices except for the salt and sugar.  I add them later and to taste. I use
at least 1/8t of both of the allspice and cloves. We have here a very rich
tasting boullion-type liquid called BV (I use this a lot to enrich the beef
flavor of pot roast stews, etc.)  I add 2T BV when adding the boiling
water.  The BV, like bouillon is salty, thus the reason for salting later
to taste.  I also don't use the onions, but use large chunks of the carrots
and potatoes. This is so popular with my family that I always double the
recipe.  (and double the double spices) After the meat and broth are ready,
I take out 1/2 to freeze for a later meal. It freezes well and is very
versatile.  Sometimes I thicken the broth, but more often I do not.
Sometime I use noodles or dumplings.
Recipe by: Better Homes and Gardens (1962)
Posted to MC-Recipe Digest V1 #501 by jeepster4@sprintmail.com on Mar 05,
1997.

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