2 lb. beef chuck, cut in cubes (or stew meat)
2 tbsp. fat
4 c. boiling water
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, chopped
1-2 bay leaves
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
6 carrots
Onions & potatoes
1 c. peas

Dredge meat in flour and brown in fat. Add water, lemon juice, Worcestershire sauce, garlic, onion and seasonings. (I add a touch of red wine.) Cover, simmer 2 hours. Remove bay leaves and garlic. Add chopped vegetables. Cover and cook 1 hour or until vegetables are done. You may remove meat and vegetables to thicken liquid for gravy.