Idelle'S Beef Stew - cooking recipe

Ingredients

2 lb. beef, cut in 1 1/2-inch cubes
3 Tbsp. bacon fat
3 beef bouillon cubes
3 c. boiling water
1 medium size onion, sliced
1 clove garlic
1 Tbsp. each: salt, and lemon juice
1 tsp. each: sugar, pepper, paprika, allspice and Worcestershire sauce
1 bay leaf
1 (5 oz.) can water chestnuts, sliced
1 c. each: carrots, potatoes and onions or 1 small can of each
1/4 c. flour
1/2 c. cold water

Preparation

Brown meat slowly in fat on all sides in large pan.
Place sliced onions on top.
Dissolve bouillon cubes in boiling water and pour over meat and onions.
Add spices and bay leaf.
Cover and simmer 3 hours.
When tender, discard bay leaf and garlic.
Add vegetables and sliced chestnuts.
Sliced carrots, potatoes and onions may be cooked while meat mixture is simmering to eliminate additional cooking time and added at this point.
If using canned vegetables, add and heat thoroughly until tender.
Thicken gravy with 1/4 cup of flour blended with 1/2 cup cold water.
Stir into stew; stir until evenly blended.
Serve over hot biscuits.