Guaranteed to Disappear.
I generally don't care for messy recipes, but this one is too good to pass up. Note to lazy cooks: this one involves several steps and requires careful watching.
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. stewing beef
4 tbsp. canola oil
4 cans beef broth (The cheaper kind is more salty)
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. sugar
1 large onion, sliced
2 bay leaves
1/4 tsp. allspice
12 small carrots, trimmed and scrubbed
12 small white onions, trimmed
8 small potatoes, peeled
Mix the flour, salt and pepper in a large bag or container. Add the beef cubes and shake to cover.
This is the hard part. Melt the oil over a high heat in a heavy-bottomed pot with a cover. Don't burn. Add the beef, several pieces at a time so they're not crowded. Give them a couple of minutes per side to brown and brown on all sides. Don't burn. Be careful for splattered oil, it hurts. Bad.
When all the meat is browned, return all meat to the pot and pour in the broth. Stand back, it will sputter. Stir and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves and allspice.
Lower the heat and simmer on low for 1 1/2 to 2 hours, or even longer. Stir occasionally and keep that heat down so the stuff on the bottom doesn't burn. This is like chili, you can keep boiling it down as long as you want, as long as it doesn't burn on the bottom.
When it's cooked down to a rich, gravy looking broth, add the carrots, onions and potatoes and cook another 20 to 25 minutes. Serve with an exotic bread.
