3# boneless chuck - cut in 1" cubes
4 cups hot water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
2 small bay leaves
2 tsp salt
1/2 tsp pepper
1 tsp sugar
pinch of allspice
carrots and potatoes
Thoroughly brown meat on all sides in hot fat in a deep kettle. Add all ingredients except veggies.
Cook meat 2 hours; add vegetables and continue cooking for 30 minutes or until carrots are done. Thicken with a little bit of water and a couple tablespoons of flour shaken together then added slowly. stirring constantly. Add some Kitchen Bouquet to darken. Remove bay leaves and serve with crusty bread or rolls. If desired, add peas shortly before serving.
