An Old Time Beef Stew from our friend Betty Crocker
2 pounds Beef Chuck, cut in 1-1/2 inch cubes
2 tablesppon fat (tallow or oil)
1 teaspoon Worchestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 Bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoom pepper
dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white oniones
3 tablesppons flour
Gravy (See recipe below)
In Dutch oven, thoroughtly brown meat in 2 tablesppon hot fat, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender. Serves 6-8.
To make in Crock-Pot: Brown meat as above. Add meat and next 12 ingredients to crockpot. Cook on low for 8 hours or high 4 hours. Continue with gravy below if desired.
For Gravy: Skim most of the fat from the stew liquid; measure 1 3/4 cups liquid and add to skillet. Turn on Medium. Combine 1/4 cup water and 3 Tablesppons all-purpose flour until smooth. Stir slowly into hot liquid in skillet, stirring constantly. Cook and stir until bubbly. Cook and stir 3 minutes longer. Add to stew.
Serve stew in bowls.