Ingredients
2 lbs beef chuck roast, cut into 1" pieces (trim the fat and put it to render while you are chopping)
2 tablespoons fat/peanut oil
1 tablespoon lemon juice
1 teaspoon Worcestershire
1 clove garlic
1 medium onion, sliced or chopped
1 -2 bay leaves
1 -3 tsp salt
1 tsp sugar
1/2 teaspoon pepper
1/2 teaspoon paprika (Hungarian is best)
1/8 - 1/4 teaspoon each allspice and ground cloves
(beer or red wine)
4 cups boiling water
6-8 carrots, sliced (or a pound of baby carrots)
4-6 Idaho potatoes (or 1-2 lbs of new potatoes)
Preparation
Toss the beef cubes in about a cup of flour mixed with 1-2 tsp Old Bay seasoning and pepper. Brown in the rendered fat/peanut oil. Add the seasonings and spices, then the boiling water. Simmer, covered, for about an hour.
Add the carrots and potatoes, cut into chunks or quarters, 30-60 minutes before serving. You can also add about a half a bottle of beer, a few shots of red wine, and/or some water (as necessary) as it cooks. Add beer, if used, before adding the boiling water.
Serve over (homemade) biscuits to soak up the gravy.
