Rich Brown Stew

Mrs. Robert Beck – Lanakila

• 2 lbs. beef chuck cut in 1½ inch cubes
• 4 c boiling water
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove garlic minced
• 2 bay leaves
• 1 T salt
• 1 tsp sugar
• ½ tsp pepper
• ½ tsp paprika
• Dash of allspice or cloves
• 6 small carrots, cut in thirds
• 4 medium potatoes, cut in half
• ½ lb. small onions
• 1 c celery cut in 1″ lengths

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, bay leaves, and seasonings. Cover and simmer 2 hours, stir occasionally to keep from sticking. Remove bay leaves; add carrots, potatoes, onions, and celery. Continue cooking 20 to 30 minutes or until vegetables are done. Remove meat and vegetables; thicken liquid for gravy. Makes 6 to 8 servings.