1 1/2 to 2 lbs. LEAN beef, cut into cubes, 1 inch or so
1 lg. onion, sliced
2 cloves garlic
Dash of ground cloves
Worcestershire sauce, about 2 tsp. to taste
Lemon juice, about 2 tsp. to taste
2 carrots, sliced
2 stalks celery
3 potatoes, cut to desired size, peeled or not
1 turnip (optional)
1/2 c. green beans, fresh or frozen or omit entirely
1/2 c. peas, fresh or frozen or omit entirely
Salt & pepper to taste
Flour to dredge & oil to brown

Dredge meat in seasoned flour. Brown in hot oil until nicely browned. Add onions and garlic and saute briefly. Add cloves, Worcestershire sauce and lemon juice. Add water to cover meat and simmer on a very low flame, about 20 minutes. Stir frequently to prevent sticking. Add carrots, turnip and celery and simmer for 20 minutes more. Add potatoes and cook until they are almost done, then add green beans and peas and let cook until these are done.

It may be necessary to add water during cooking time. Can be wine, beer or water. Add a bouillon cube. Thicken gravy if necessary.

Vary by adding 1 or 2 tablespoons ketchup or 1 or 2 tomatoes while cooking.