English Brown Stew

This is a nice basic beef stew. The recipe comes from Joan Harlow's Loaf and Ladle Cook Book, which was written back in the days when Exeter, New Hampshire was still lucky enough to have the Loaf and Ladle Restaurant on its main street.

2 lbs. London broil, cubed

2 large onions, chopped

2 large potatoes, peeled and diced

3 carrots, diced

3 - 4 stalks of celery, chopped

2 cloves of garlic, chopped

1 cup of tomato juice (or sauce) or 1 tbl. tomato paste

1 tbl. Worcestershire sauce

2 tbl. lemon juice

2 tsp. sugar

1 tsp. allspice

1 tsp. mild paprika

salt and pepper to taste

3 tbl. beef fat

3 tbl. flour

Put the meat on to simmer with cold water to cover. Skim as needed until the broth is clear. Then add the vegetables, tomato juice, and more water if needed to cover. Add the seasonings and simmer until the vegetables are done and the meat is tender (about two hours).

Make a roux with the beef fat and flour. Work in some broth from the stew until it is like a thick gravy, then stir it back into the stew. Correct the seasonings and add salt and pepper to taste.