Recipe by Miss Annie
This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons oil
- 1 onion, sliced
- 4 cups boiling water
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1⁄2 teaspoon paprika
- 2 bay leaves
- 1 dash allspice or 1 dash ground cloves
- 6 carrots, quartered
- 1 lb onions, small,whole or 2 medium onions, quartered
- 2 cups potatoes, diced
Directions See How It's Made
- Brown the beef, in small batches, in oil.
- Return browned beef to the pot.
- Add the next 11 ingredients and bring to a boil.
- Cover, lower heat and simmer for 2 hours.
- When meat is almost done, add the carrots, onions, and potatoes.
- Cover and cook until vegetables are tender.
- If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
- Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
- Cook and stir until gravey thickens and boils.
- Remove bay leaves before serving.