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Perfect Brown Stew
by Joyful Light
serves: 6
  Turns out best when the recipe is not rushed. Takes about 3 hours to make, simmering time included. Found in a Swedish cookbook that says the original recipe was found in a magazine many years ago.
Ingredients:
  2 lbs   beef - cubed
  1 1/2 inch   cube suet (beef fat)
  4 cups   boiling water
  1 tsp   lemon juice
  1 tsp   worcestershire sauce
  1 clove   garlic
  1 medium   onion, sliced
  2   bay leaves
  1 T   salt
  1/2 tsp   pepper
  1/2 tsp   paprika
  1/8 tsp   allspice
  1 tsp   sugar
  5   carrots cut up
  3   Potatoes, cut up
  4 T   flour
Directions:
  Use a heavy kettle or dutch oven and brown meat cubes in the suet until every piece is a rich, even tone -- takes about 20 minutes.

Pour in boiling water - cold water will shock the meat and hurt the flavor of the stew. Add lemon juice to tenderize the meat and add flavor.

Add the other seasonings; cover with lid and simmer on low heat for two hours. Check occasionally to make sure meat does not stick to the bottom. Add water if necessary.

Add the vegetable to the pot. Cover and simmer until tender - about 25 to 30 minutes.

Remove vegetable and meat. Remove the bay leaves and discard. You should have about 2 cups of liquid to make the gravy with.

Blend flour with cold water to make a smooth paste. Add a little more water to the paste. Stir into the stew liquid; blend thoroughly. Cook until thick while stirring. Return meat and vegetables for a quick warm up.

Note: I have used a crock pot for this. After the boiling water was added to the meat I transferred to the crock pot and added the rest of the ingredients.