1. Melt shortening in 2-quart saucepan; brown meat. 2. Add 1-1/2 cups water, the bouillon cube, garlic, bay leaf, salt, allspice and lemon juice; heat to boiling, stirring occasionally. 3. Reduce heat, cover and simmer until meat is almost tender, 1 to 1-1/2 hours. 4. Add onions, potatoes and carrots; heat to boiling. 5. Reduce heat, cover and simmer 20 minutes. Add peas, cook until vegetables are tender, about 10 minutes. 6. Shake 1/2 cup water and the flour in tightly covered jar until smooth. 7. Stir into stew; heat to boiling, stirring constantly. 8. Boil and stir 1 minute. ---------------------------------------------------------------------------
Nutrition
Ingredients
