A stew you will serve in soup bowls: dark-brown beef and vegetables in lots of rich gravy.
- Contributed by Catsrecipes Y-Group
- Cookbook: The Fannie Farmer Cookbook by Marion Cunningham
- Typed By: Susan Godfrey <firstname.lastname@example.org>
- Serves 6
- ⅓ cup flour
- 1 tsp salt
- ½ tsp freshly ground pepper
- 2 lbs stewing beef plus bones
- 4 tbsp shortening
- 4 cups boiling water
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 large onion, sliced
- 2 bay leaves
- ½ tsp allspice
- 12 small carrots, trimmed and scraped
- 12 small white onions, trimmed
- 8 small new potatoes, peeled
- Mix the flour, salt, and pepper and roll the beef cubes in the mixture.
- Shake off excess.
- Melt the shortening over high heat in a dutch oven or heavy-bottomed pot with a cover.
- When the fat is very hot add the beef, about 5 or 6 pieces at a them so as not to crowd them, brown on all sides, and remove.
- When the last batch of meat is a richly dark color, return all to the pot and pour on the boiling water.
- Stand back when you do, because it will spit and sputter.
- Stir and add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice.
- Lower the heat, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
- Add the carrots, onions, and potatoes and cook another 20 – 25 minutes or until they can be pierced easily with a fork.