Old-Fashioned Beef Stew

6 servings

• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 pounds stewing beef, cut
     into 2-inch chunks
• 1/4 cup Vegetable Broth
• 5 cups boiling water
• 1 Tablespoon lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoons sugar
• 1 sliced large onion
• 2 whole bay leaves
• 1/4 teaspoon ground allspice
•    water or beef broth
• 2 medium, thick sliced potatoes
• 12 small carrots, trimmed, scraped,
     thick sliced
• 12 small white boiling onions, trimmed

Combine flour, salt & pepper. Roll beef chunks in mixture; shake off excess.

Melt shortening over high heat in Dutch oven. When fat is very hot, add beef, about 5 or 6 pieces at a time to avoid crowing. Brown to rich, dark color on all sides, then remove.

When last batch of meat is browned, return meat to pot and carefully pour in boiling water. Stir and add lemon juice, worcestershire, sugar, sliced onion, bay leaves, and allspice. Reduce heat, cover and simmer 1 1/2 to 2 hours, or until meat is tender.

If liquid evaporates or gets too low, add more water or beef broth. Add carrots, potato and small white onions and cook for 20 minutes more, until carrots are tender when pierced with fork. Remove bay leaves

Bon appetit!