Main Ingredients:

2 lbs. beef chuck, cut in cubes
4 c. water
1 sliced med. onion
1 clove garlic, sliced
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 tsp. Worcestershire
1 tbsp. lemon juice
1/2 c. cut celery
6 carrots, quartered
1/2 lb. sm. white onions or 1 (1 lb.)
can drained
3 potatoes, quartered
2 or 3 tomatoes, cut in wedges

Cooking Preparation of the Recipe:

Serves 6 to 8. Trim excess fat from beef; heat fat in Dutch oven. Brown meat slowly on all sides in hot fat. Add water, sliced onion and seasonings. Cover, simmer (don't boil) 2 hours, stirring now and then to keep from sticking. Add vegetables except tomatoes, cook, covered 20 minutes. Add tomatoes and cook 15 minutes longer or until meat and vegetables are done. Skim fat from stew. To thicken liquid; put 4 tablespoons flour in small bowl, slowly stir in 1/2 cup cold water, mixture must be smooth. Stir into stew, cook and stir until thickened. Cook 5 minutes more.

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