Thoroughly brown the meat on all sided in hot fat, (oil) turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer (don't boil) 2 hours, stirring Occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots and onions. (If carrots are large, halve or quarter.) Cubed potatoes may be added, too. Cover and cook 30 minutes or more, or until vegetables are done. Remove meat and vegetables. Thicken liquid for gravy if desired.

Formatted by Nancy Jane. Jeepster4@sprintmail. Com

base only. Here is where it becomes hard because I have made this for so long that I don't measure exactly and go a lot by taste. I double all the spices except for the salt and sugar. I add them later and to taste. I use at least 1/8t of both of the allspice and cloves. We have here a very rich tasting boullion-type liquid called Bv (I use this a lot to enrich the beef flavor of pot roast stews, etc.) I add 2T Bv when adding the boiling water. The Bv, like bouillon is salty, thus the reason for salting later to taste. I also don't use the onions, but use large chunks of the carrots and potatoes. This is so popular with my family that I always double the recipe. (and double the double spices) After the meat and broth are ready, I take out 1/2 to freeze for a later meal. It freezes well and is very versatile. Sometimes I thicken the broth, but more often I do not. Sometime I use noodles or dumplings.