2lbs beef chuck cut into 1.5 in. cubes (or buy per-cut)
Cooking oil
2 cups water
2 tsp. beef bouillon ( or 1 large or 2 small cubes)
1 T. Worcestershire sauce or browning sauce
1 large onion, sliced or chopped
1-2 garlic cloves (whole or chopped)
1 large or 2 small bay leaves
1 tsp. salt ( or to taste)
1 tsp. sugar
1/2 tsp pepper
1/2 tsp. paprika
2 Dashes ground cloves
6-8 large carrots, peeled and cut into diagonal chunks
4-6 large potatoes, peeled and quartered

You can also use only half of the potatoes, and serve the leftover stew on rice.

In a large pot, brown the meat in a little cooking oil, turning on all sides. Drain any excess fat from the pan and discard. Sprinkle the meat with the bouillon (crumble the cubes). Add the water, Worcestershire sauce, onions, garlic and spices. Bring to a boil; reduce heat and simmer for until the meat is tender (about 60 to 90 minutes). Add carrots and potatoes and cook until the vegetables are tender, about 15-20 minutes.



Serving Size: Makes 4-6 hearty servings.

 

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