Beef Stew

Thank goodness for that red and white checked cookbook.  We would have been mighty hungry without it!  I've made this winter-time recipe for more than 50 years. 

Beef Stew

2 pounds of beef stew meat ( I trim off any large chunks of fat.)

2 tablespoons canola oil

2 cups boiling water

2 cups burgundy ( I use Livingston Cellars, which used to be Gallo.)

3 cloves garlic

1 large yellow onion, sliced

2 bay leaves

1 1/2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon paprika

Dash of allspice

1 Tablespoon Worcestershire sauce

Juice of 1 lemon

4 or 5 carrots,scraped and cut into chunks

1 large yellow onion, quartered, or cut into eights

4 to 6 white potatoes, peeled and cut into half, length-wise, then cut across, to make bite sized chunks

Brown half of the meat, on all sides, in hot oil. Lift it out of the pot onto a plate, then brown the other half.  Put meat back into cooking pot and add 2 cups of boiling water. Slowly add burgundy, so that the stew continues to stew. Add the seasonings, including lemon juice. Cover, simmer 2 hours, stirring occasionally to keep it from sticking. Add boiling water, if needed. Make sure that there is enough liquid to cook and flavor the vegetables.

Add carrots, onion, and potatoes, cover, continue cooking for 30 minutes or until vegetables are done. Check for seasoning, add salt if needed. Serves 6 or more. You can expand this dish by adding another carrot and/or potato. I serve it with a green salad and maybe garlic bread. Enjoy!