Rich Brown Stew With Croutons

adapted from a vintage newspaper clipping.-please note that the veggies are very tender-if you like crisper veggies than add 1/2 hour before serving the stew. Nice served with egg noodles.

• Ready In: 33 hrs
• Serves: 4-6

Ingredients

• 2  lbs beef chuck, cubed
• 2  tablespoons  oil
• 4  cups boiling water
• 1  teaspoon lemon juice
• 1  tablespoon Worcestershire sauce
• 1  garlic clove
• 1  medium onion, sliced
• 2  bay leaves
• 1  tablespoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1  teaspoon sugar
• 6  carrots, quartered

• for thickening gravy

• 4  tablespoons flour
• 3  tablespoons  oil
• 1  teaspoon Worcestershire sauce
• 4  slices  white bread, cut into triangles and buttered
• 1⁄2 cup  grated cheddar cheese

Directions

1. Brown meat in 2 tb hot oil.
2. Add rest of ingredients and bring to bubbling over medium heat.
3. Simmer 3 + hours over low/medium ( it should be bubbly but not burning), stirring occasionally to keep from sticking
4. Remove meat and vegetables, thicken liquid for gravy. (Use 4 tblsp. flour blended with 3 tblsp. fat and 1 teasp. Worcestershire sauce.).
5. Place meat, veggies and gravy in shallow casserole, arrange bread triangles around edge and sprinkle top with cheese. Brown under broiler.