Beef Stew

Ingredients

2 lbs. beef chuck; cut in 1 1/2

in. cubes

1 T. lemon juice

1 tsp. Worcestershire sauce

1 clove of garlic

1 medium onion

1 to 2 bay leaves

1 tsp. sugar

1 T. salt

1/2 tsp. pepper

1/2 tsp. paprika

6 carrots

cubed potatoes

flour and water to thicken

Directions

• Brown meat slowly and well in

deep heavy kettle, using trim-

mings for fat. Pour 6 cups boil-

ing water; lower heat. Make

sure meat does not stick to pan.

• Add lemon juice, Worcester-

shire sauce, garlic, onion, bay

leaves, sugar, salt, pepper and

paprika. Simmer, but do not

boil, until tender, about 2 hours;

stir occasionally. Remove bay

leaves and garlic; add carrots

and potatoes. Simmer 30 min-

utes. Mix flour and water and

add to thicken