western stew

2 lb. beef chuck, cut in 1 1/2 inch cubes
2 Tbsp. vegetable oil
4 c. boiling water
1 tsp. Worcestershire sauce
1 tsp. garlic
1 med. onion, chopped
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
6 medium carrots, cubed
cubed potatoes(a few or a lot, to your taste)

Thoroughly brown meat on all sides in oil, turning often. Add water, Worcestershire sauce, garlic, onions, bay leaf and seasonings. Cover and simmer 2 hours, stirring occasionally, to prevent sticking. Remove bay leaf. Add carrots, onion and potatoes. Cover and simmer 30 minutes or until vegetables are done. Remove meat and vegetables; thicken gravy if desired with flour or cornstarch.
Dianne Crosby

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