Old-fashioned Beef Stew I

Combine flour, salt, and freshly ground pepper in a shallow bowl, then coat the stewing beef pieces evenly on all sides with this mixture.

Heat shortening in a large heavy pot over medium-high heat until shimmering, then working in batches, brown the flour-coated beef for 3-4 minutes per side until deeply caramelized.

Add the sliced large onion to the pot and cook for 2 minutes, stirring occasionally to incorporate the browned bits from the bottom.

Carefully add the boiling water to the pot, then stir in lemon juice, Worcestershire sauce, sugar, bay leaves, and allspice.

Bring the mixture to a simmer, then reduce heat to low, cover with a lid, and simmer gently for 60 minutes.

Add the trimmed and scraped carrots, small white onions, and peeled new potatoes to the pot, stirring to distribute evenly among the beef pieces.

Continue simmering, covered, for an additional 50-60 minutes until the beef is very tender and the vegetables are cooked through, skimming any fat or impurities that rise to the surface.

Remove the bay leaves from the stew, taste for seasoning, and adjust salt and pepper as needed before serving hot in bowls.