Old-time Beef Stew

1 ½ lb. boneless beef stew meat, in 1” cubes

2 T cooking oil

4 C water

1 large onion, sliced

1 cloves garlic, minced

2 T Worcestershire sauce

1 T lemon juice

1 tsp sugar

½ tsp salt

½ tsp paprika

¼ tsp pepper

1 bay leaf

1/8 tsp ground allspice

1 med. carrots, peeled & bias-sliced into ¾” chunks

1 lb. small white onions, peeled and halved

4 med. potatoes, cut into 1” chunks

½ C cold water

¼ C all-purpose flour

snipped parsley (optional)

In large pot cook all of the meat at once in hot oil over medium-high heat for 15-20 minutes or until brown, stirring occasionally.  Drain off excess fat.  Add the 4 C water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice.  Bring to just boiling; reduce heat.  Simmer, covered, for 2 hours, stirring occasionally.

Stir in carrots, halved onions, and potatoes.  Return to boiling; reduce heat.  Simmer covered, for 30 minutes more or until meat and vegetables are tender.  Discard bay leaf.

In a screw-top jar shake together the ½ C cold water and flour until combined.  Stir into stew.  Cook and stir until thickened and bubbly; cook 1 minute more.  Season stew to taste with salt and pepper.  Sprinkle each serving with snipped parsley, if desired.  389 cal., 13 g total fat, 4 g. sat. fat, per serving