Classic Beef Stew

This is a special treat for cold winter days. A family favorite! Feel free to improvise- I will double this, use a million carrots (steamed in the microwave first), and I mince the garlic.

• Ready In: 2 hrs 25 mins
• Serves: 8-10

Ingredients

• 2  lbs beef chuck, cut in 1/2 inch cubes
• 2  cups boiling water
• 6 -8  potatoes, cubed
• 6  carrots, sliced
• 1  medium onion, sliced
• 1 -2  bay leaf
• 2  tablespoons  vegetable oil
• 1  tablespoon salt
• 1  teaspoon Worcestershire sauce
• 1  teaspoon sugar
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1  garlic clove, whole
• 1  dash garlic powder
• 1  dash allspice or 1  dash clove

Directions

1. Thoroughly brown the meat on all sides in hot oil, turning often.
2. Add boiling water, worcestershire sauce, garlic, sliced onion, bay leaves, and seasonings.
3. Cover, simmer (don't boil) for 1 1/2 hours, stirring occasionally and keep from sticking.
4. Remove bay leaves and garlic clove.
5. Add carrots and potatoes.
6. Cover and cook for 30 minutes or until vegetables are done.
7. Remove meat and veggies.
8. Thicken liquid for gravy if desired.
9. (you can use flour or corn starch).
10. Enjoy!