Brown Stew

2 lb. beef chuck
2 T. fat
1 T. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic
1 to 2 bay leaves
1 T. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash of allspice or cloves
6 carrots
4 potatoes

Brown meat in hot fat. Add water and seasonings. Cover and let simmer 2 hours, stir to keep from sticking. Add onion, potatoes and carrots. Cover and cook 30 minutes, until vegetables are done. Remove meat and vegetables and thicken juices for gravy. Serves 6 to 8.

Carole Larson