1. Mix flour, salt and pepper in a large ziplock bag. 2. Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner. 3. Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven. 4. Add the beef bones and brown on all sides; remove from oil and set aside. 5. Add more oil to the pan if needed and heat. 6. When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove. 7. When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water. 8. *Stand back when you do this, because it will spit and sputter!*. 9. Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice. 10. Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,. 11. Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender. 12. Remove bones from the stew and discard. 13. Thicken stew with a flour slurry,if desired, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
