Old-Fashioned Beef Stew

Yield: 6 servings

INGREDIENTS

1/3 cup all-purpose flour

1 teaspoon salt and 1/4 teaspoon ground black pepper

2 pounds of stewing beef

3 tablespoons vegetable oil or canola oil, plus a little more if needed

4 cups boiling water 1tablespoon fresh lemon juice 1tablespoon Worcestershire sauce 1 teaspoon sugar 1 large brown onion, halved from top to bottom, sliced

2bay leaves

1/4 teaspoon ground allspice

12 small (peeled) carrots or 6 large (peeled) carrots cut into bite-sized chunks

12 small onions (pearl onions), peeled 8small red potatoes or Baby Dutch Yellow potatoes

Optional: About 1 cup frozen peas

PROCEDURE

1. On a rimmed plate or sheet of waxed paper, mix flour, salt and pepper. Roll beef in flour mixture and shake off excess flour. Heat oil on medium-high heat in a Dutch oven or heavy-bottomed pot that has a lid. When oil is hot, add about 5 or 6 pieces of beef and brown on all sides (do not crowd them). Place browned beef on plate and repeat until all beef is browned, adding a little more oil if needed.

2. When the last batch of beef is browned, return all beef pieces and cautiously add boiling water (stand back because it may splatter). Stir in juice, Worcestershire, sugar, onion slices, bay leaves and allspice. Reduce heat and cover; simmer for 1 1/2 to 2 hours until beef is tender, adjusting heat as needed to maintain a simmer. Add carrots, small white onions and potatoes. Simmer uncovered for 20to 25more minutes or until vegetables can be easily pierced with a fork. If using peas, add them (frozen) during the last 5minutes of cooking.

Source: “Lost Recipes,” by Marion Cunningham (Knoff, $22)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com