Title: Olde Tyme Beef Stew
Categories: Soup
Yield: 6 Servings

2 tb Fat
2 lb Beef chuck; cubed
1 lg Onion; chopped
1 Clove garlic
4 c Boiling water
1 tb Salt
1 tb Lemon juice
6 Carrots; quartered
1 lb Pearl onions
3 md Potatoes; cubed
1 ts Sugar
1 ts Worcestershire
1/2 ts Pepper
1/2 ts Paprika
2 Bay leaves
1 ds Allspice or cloves

Heat fat in dutch oven, slowly turning to brown evenly. Add onion, garlic,
salt, lemon juice, sugar, Worcestershire, pepper, paprika, bay leaves,
spices and boiling water, cover and simmer 2 hours. Stir occasionally to
prevent sticking. Add vegetables when meat is almost done; simmer 30
minutes or until vegetables are tender. Discard bay leaves and garlic
clove. (To find easily, slip a toothpick through the garlic clove and bay
leaves.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.