I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!
1Coat beef stew meat (or venison stew meat) with flour.
2In a large skillet, melt the shortening.
3Add the flour coated meat; season with salt and pepper.
4When the meat is almost browned, add onions, and finish browning.
5Add the Worcestershire sauce, and stir for another minute.
6Transfer to a 5 quart Dutch Oven, or a large soup kettle.
7Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
8Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.
9Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. Cover, and simmer 1-1/2 hours.
10Remove the bay leaf and whole cloves at this point, then bring back to a boil.
11Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
12Finally add the Kitchen Bouquet, and thoroughly mix through.
13*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).