Ruth Tryon'S Stew - cooking recipe

Ingredients

2 lb. stew beef
2 Tbsp. fat
4 c. boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 garlic clove
2 bay leaves
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. sugar
1 bouillon cube
3 cloves
8 oz. can tomato sauce
6 carrots
1 lb. small onions
8 potatoes
1/2 c. wine

Preparation

Brown floured beef. Add water and seasonings (lemon juice, Worcestershire sauce, garlic clove, bay leaves, salt, pepper, paprika, sugar, bouillon cube, cloves and tomato sauce). Simmer until tender, about 2 hours. Add carrots, onions and potatoes. Cook until almost done.
Remove meat and vegetables.
Thicken gravy.
Add wine (sherry, Chablis) or any wine.
Add meat and vegetables.
Let stand overnight.
Next day, heat and add 1 package frozen peas.
Cook until peas are done.