Chuck Wagon Stew - cooking recipe

Ingredients

2 lb. beef chuck, cut into 1 1/2-inch cubes
4 c. water
1 medium onion, sliced
1 clove garlic, sliced
1 Tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
1/2 c. cut celery
6 carrots, quartered
1/2 lb. small white onions
3 potatoes, quartered
2 or 3 tomatoes, cut into wedges

Preparation

Trim excess fat from beef; heat fat in Dutch oven.
Brown meat slowly on all sides in hot fat.
Add water, sliced onion and seasonings.
Cover and simmer (don't boil), 2 hours, stirring now and then to keep from sticking.
Add vegetables except tomatoes; cook, covered, 20 minutes.
Add tomatoes and cook 15 minutes longer or until meat and vegetables are done.
Skim fat from stew. (If you used canned tomatoes, drain; use juice as part of the liquid.)