Beef Stew in a Snap
2 lbs. stewing beef, cut in 1-1/2 inch cubes
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
2 cups boiling water
2 beef bouillon cubes
1 garlic clove, peeled and crushed
1 tbsp. lemon juice
1 tsp. paprika
12 small white boiling onions
4 carrots, thickly sliced
4 medium potatoes, peeled and cubed
1/2 cup celery, cut in 1 inch thick slices
Coat beef cubes with flour seasoned with salt and pepper. Heat oil in a large heavy saucepan or Dutch oven. Add meat and brown slowly on all sides. Sprinkle with paprika.
Dissolve bouillon cubes in boiling water and pour over the meat. Add lemon juice and garlic.
Cover and simmer for two hours. Add vegetables and cook for 30 more minutes or until tender. Remove meat and vegetables to a serving dish and thicken the liquid for gravy. Pour over meat and vegetables and serve.