Ingredients:
2 lbs stew meat
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons shortening
2 cups boiling water
2 cups fresh beef stock
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large yellow onions, sliced
2 bay leaves
1/4 teaspoon allspice
12 small carrots, trimmed and peeled
12 whole white pearl onions, peeled
8 small red potatoes, peeled, cut in half ( any small, thin skinned potato can be substituted)
1 large parsnips, peeled and cut into uniform chunks ( optional-my addition)
Directions:
On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour.
Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned.
Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well.
Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Do not allow the stew to dry out. Add a little more boiling water if necessary. Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork.
Servings: 6
Time preparation: 0 min.
Time total: 120 min.