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 ==
# 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.
Category:Cathy's Recipes
Category:Stew Recipes
Category:Beef Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:New potato Recipes