Beef Stew


2 tbsp. oil
3/4 – 1 lb. stew meat, cubed
1-1/2 cup water
1 beef bouillon cube
1/4 tsp. lemon juice
1 clove garlic
1 bay leaf
1 tsp. salt
1/8 tsp. allspice
Pepper to taste
1 medium onion, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
1/2 cup water
2 tbsp. flour
1 tsp. Kitchen Bouquet


In a cast iron Dutch oven, brown stew meat in oil. Dissolve bouillon cube in water. Add to meat, along with garlic, bay leaf, salt, allspice, lemon juice, onions and pepper. Heat to boiling. Reduce heat and simmer until meat is almost tender, about 1 to 1-1/2 hours. Add water as necessary.

Add potatoes and carrots. Simmer for 20 minutes or until vegetables are tender.

Stir 2 tbsp. flour into 1/2 cup water to dissolve. Stir into stew to thicken. Bring to a boil for about 1 minute. Add Kitchen Bouquet to darken stew.

Serve over rice.