This is a very good recipe. The extra ingredients of lemon juice, allspice and Worcestershire give it a different flavor from your traditional beef stew recipes. Try it - you won't be disappointed!
2 lb stew meat, or chuck roast cut into 1" cubes
4 cups hot water
2 tsp beef bouillon granules
1 tsp lemon juice
1 tsp Worcestershire sauce
1 bay leaf
1/2 - 1 tsp salt, or more, to taste
1 tsp sugar
1 medium onion, cut up
6 carrots, peeled and thinly sliced
3-5 potatoes, peeled and cut up
Brown the meat in a bit of oil in a heavy skillet. Do this in batches, if necessary. Drain. Add the water, bouillon, lemon juice, Worcestershire sauce, bay leaf, salt, pepper, allspice, sugar and half of the onion. Bring to a boil and cover. Reduce flame and simmer for 1 hour 45 minutes, or until the met is almost tender. Add the vegetables and bring to another boil. Cover and simmer for another 20 - 30 minutes, or until the vegetables are tender. Thicken for gravy with a mixture of flour and cold water.
Additional bouillon may be added, if you want a beefier flavor.