Old-fashioned Beef Stew I

Description

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 <alexanderjamesmom@gmail.com>
• Serves 6

Ingredients

• 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

Directions

1. Mix the flour, salt, and pepper and roll the beef cubes in the mixture.
2. Shake off excess.
3. Melt the shortening over high heat in a dutch oven or heavy-bottomed pot with a cover.
4. 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.
5. When the last batch of meat is a richly dark color, return all to the pot and pour on the boiling water.
6. Stand back when you do, because it will spit and sputter.
7. Stir and add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice.
8. Lower the heat, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
9. Add the carrots, onions, and potatoes and cook another 20 – 25 minutes or until they can be pierced easily with a fork.