Serves 6-82 pounds beef, cut into 1.5 inch cubes
Heat oil in pot until hot. Thoroughly brown meat on all sides in hot fat. Add water, lemon juice, Worcestershire sauce, garlic, onion and seasonings. Simmer for 2 hours; stirring occasionally to keep from sticking. Add carrots and small onions which have been peeled. Continue cooking 20-30 minutes or until vegetables are done.
Sometimes I made dumplings:
Sift dry ingredients together. Add milk all at once and stir just until flour is moistened. Drop dumplings by teaspoon on top of hot stew right after vegetables have cooked 20 minutes. Cover tightly and cook 12 minutes.