The original recipe came from a Better Homes and Gardens New Cook Book that I received as a wedding gift in 1975. Over the years I haven't changed it very much. The original recipe called for shortening; I use olive oil instead. And we like lots of broth so I add more water than the original recipe called for and I over the years I have increased to spices and seasonings to make up for adding extra water.
2 pounds beef stew meat, cut in 1½ inch cubes
2 Tablespoons olive oil
2 teaspoon Worcestershire sauce
2 cloves garlic, grated
2 medium onions, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
Dash ground cloves
6 carrots, pared and quartered or a 1 pound bag of baby carrots
4-6 potatoes, pared and quartered
1 pound small white onions
3 tablespoons all-purpose flour
In a Dutch oven, thoroughly brown meat in 2 tablespoons hot olive oil, turning often. Add 4-6 cups hot water and next nine ingredients. Cover; simmer for 1 ½ hours stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender.
Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew moisture. Cook and stir until bubbly. Cook and stir 3 minutes longer to thicken broth.
