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Brown Stew

3 tb Fat
1 ea Garlic clove, cut in half
2 lb Beef chuck cut 1 1/2 " cubes
2 ts Salt
1/4 ts Pepper
1 ts Worchestershire sauce
1 ts Lemon juice
1 sm Bay leaf
4 c Hot water
3 md Potatoes peeled and halved
4 ea Carrots, peeled & cut in 1/3
1 c Celery cut in 1" pieces
1 c Lima beans, cooked
1 c Peas, cooked
1/4 c Flour
1/2 c Water


Heat fat in Dutch oven, deep stew pan or large fryer. Add garlic and meat. Brown meat on all sides in hot fat.


Add salt and pepper, Worchestershire sauce, lemon juice, bay leaf and 2 cups water. Cover. Simmer 2 hours; stir occasionally.


Remove bay leaf. Add 2 cupswater, potatoes, carrots and celery. Continue cooking 30 minutes or until vegetables are tender. Add beans and peas.


Blend together until smooth 1/4 c. flour and 1/2 c. water. Stir into liquid to thicken.


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