2 pound boneless beef chuck, cut in 1 & 1/2 inch cubes
Flour
2 tbsp fat
4 cup boiling water
1 tsp Worcestershire sauce
2 small bay leaves
2 tsp salt
1/2 tsp pepper
1 clove garlic, minced
6 carrots, quartered or cut as desired
8 small/medium onions quartered
3 potatoes, quartered
Dredge beef with flour; brown well on all sides in hot fat. Add remaining ingredients, except carrots, onions and potatoes; simmer for two hours, stirring frequently. Add vegetables; cook for 30 minutes longer or until vegetables are tender. Thicken stew with flour, if desired.
Sometimes, if stew needs more juice, I make a small amount of thin brown gravy and add to it.
Recipe by E. Jean Sharpe