Beef Stew

From Ars Cookbook

by Brodie

A nice basic hearty stew.

Ingredients

• 2 lbs beef chuck, cut into 1½ inch cubes
• 1 tsp Worcestershire sauce
• 1 clove of garlic (optional: finely minced)
• 1 medium onion, sliced (~1 cup of sliced onion)
• One or two bay leaves
• 1 Tbsp salt
• ½ tsp paprika
• ¼ tsp ground black pepper
• Dash of allspice
• 6 Carrots (~2-3 cups of chopped carrots)
• 4-6 Potatoes, cut into 2" chunks

After cooking

• 2 tbsp flour
• 1/4 cup water

Directions

1. Brown the beef in ~2 Tbsp hot shortening.
2. Add 2 cups of water, and all ingredients except the veggies.
3. Cover and simmer for 1½ hours.
4. Remove bay leaves and garlic clove (I usually mince the garlic clove, so there's nothing to remove).
5. Add veggies. You may have to add more water to cover the veggies.
6. Re-cover and simmer for 30-45 minutes, or until veggies are tender.
7. Mix flour and water, pour into the mix to thicken up the sauce a little.

Serve in a bowl, or bread bowl.

Serves 6-8