Instructions: DIRECTLY, word for word, from the one written by Mom on a grocery bag.

It was just too good to pass up. Her stew is good too! Great even!

1. A perfect stew takes its own time. Dont rush it. Brown meat cubes; be sure that every piece is a rich, even tone - takes about 20 minutes. On this browning depends the stews downright deliciousness and the gravys perfection. Begin at least 3 or 3 1/2 hours before mealtime. Youll need 1 1/2 to 2 pounds of 1-1 1/2" cubes of beef chuck or flank. Ask your meat man for a small chunk of suet, 1-1 1/2" cube. Preheat heavy kettle or Dutch oven. Toss in the suet pulled in bits. Brown meat in the hot suet fat. Keep it sizzling.

2. All brown? Then pour in 4 cups (yes, a full quart) of BOILING water. Measure the water - dont guess. And never shock that nicely browned meat with cold water. Cold water at this stage would dampen the ardor of the best-intentioned stew. Lower heat just a trifle, and gently shift pieces of meat to be sure they arent sticking. Add 1 Tsp lemon juice - this tenderizes the meat and gives a tang. Really, youll be amazed at the powerful flavor influence of the small amount of lemon juice. Its a cooking secret.

3. Next comes the chefs subtle seasonings. Add 1 Tsp Worcestershire sauce, drop in a clove of garlic, a medium-sized onion (sliced) and 2 bay leaves. Sprinkle with 1 Tsp salt, 1/2 Tsp pepper, 1/2 Tsp paprika, a dash of allspice or clove, and lastly a Tsp of sugar for that finishing touch. Now on with the lid, turn heat low, and let simmer for 2 hours. Take a peek occasionally and lightly scoot meat about to keep it from sticking. Add a little more water if necessary.

4. Theres the bell - the 2 hours are up. Now vegetables to the pot.

Have ready 6 carrots, whole or halved, and a couple of spuds, quartered, and a pound (12 to 20) small white onions (leave them out if youre not an onion lover). Cover, and simmer till vegetables can be easily pierced with a fork - about 25 to 30 minutes. Remove vegetables and meat - careful now, keep them pretty and whole - and place in heavy casserole while you make the gravy. If you spot the bay leaves, lift them out. Theyve done their seasoning stunt.

5. All set for the perfect brown gravy - velvet smooth. Blend about 4 level Tbsp flour with cold water to make a smooth paste. Add a little more water, then stir into stew liquid (about 2 cups). Blend thoroughly; cook 5 minutes. Keep stirring. Return meat and vegetables for a quick warm-up, then ladle proudly. What goes with?

Family will like a crisp, green salad, steaming coffee, and fruit for dessert. Its Stew-pendous!

Note: I told you! Poetry in recipe writing! She did, however, forget to have you serve bread for sopping up gravy after you run out of meat and veggies.

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