How to make it

  • Mix flour, salt and pepper; roll beef in mixture. Shake off excess. Melt shortening over high heat in a Dutch oven or a heavy bottomed pot with a cover. When shortening is hot, add beef (4 or 5 pieces at a time so as not to crowd them). Brown beef on all sides and remove, then add additional pieces.
  • When all beef is browned, return it to pot and pour in boiling water. (Stand back when you do this, as it will spit and sputter). Stir and add lemon juice, Worchestershire sauce, onions and bay leaves.
  • Lower the heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Add carrots, peas, and potatoes and cook another 20 to 25 minutes or until they can be pierced easily with a fork.

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