This stew is one of our favorites. It is new for us. We call it "Aunt Janna Easter Stew". We ate it the last time we went out to visit, which was Easter and Aunt Janna made it, so, hence the name. It actually is from the Christmas Recipes from the Lion House. Here is the recipe:
2 lbs beef chuck cut in cubes
2 T shortening
4 C water
1 onion diced
1 clove garlic
1 T salt
1 T lemon juice
1 t sugar
1 t Worcestershire sauce
1/2 t black pepper
1/2 t paprika
2 bay leaves
Dash of allspice (I don't use)
6 carrots, diced - 3 cups
1/2 lb small white onions (I don't put these in, as I put in just about a whole diced onion)
3 potatoes, peeled and cubed
1/4 c flour
In a heavy Dutch oven, slowly brown beef cubes in shortening. (I just did in in a frying pan) Turn often, to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves and allspice. Cover with lid and simmer on low heat (do not boil) for 2 hours. (I use a crock pot and cook on low for about 7-9 hours to get the beef nice and tender. I put the beef in at this time. I also put the diced onions in a frying pan with butter and saute them almost to carmalised state.) Put carrots and potatoes in last, about 1 - 2 hours at the end, depending on how big you dice them. Discard bay leaf. Make the rue of flour and hot water or milk. Make sure the water or milk is hot first. Make sure it is stirred so no lumps. I have found that I like to add more of the salt, lemon juice, Worcestershire sauce, black pepper, and paprika to the rue so that it doesn't make the soup bland.
