2 pounds boneless beef chuck, cut into 1 inch cubes
4 cups water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
1 small bay leaf
2 teaspoons salt
1/4 teaspoon pepper
Pinch allspice
1 teaspoon sugar
6 carrots, quartered
8 small whole onions
3 medium potatoes, pared and cut into eighths
Few drops bottled brown bouquet sauce
1 cup cold water
1/2 cup Gold Medal flour
Preparation
Instructions:
In Dutch oven, combine all ingredients except bouquet sauce, 1 cup water and the flour. Cover; bake 4 hours or until meat is tender. Remove stew from oven. In covered jar, shake bouquet sauce, 1 cup water and the flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.