4 teaspoons vegetable oil
3 pounds beef stew meat
1 (2.5 fluid ounce) jigger vanilla extract
5 cloves garlic, peeled and crushed
1 teaspoon paprika
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped celery
1 cup chopped onion
1/8 cup chopped fresh parsley
1 tablespoon chopped fresh lemon
2 1/2 cups beef broth
1 (10 fluid ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried oregano
1 dash Italian seasoning
1 dash Worcestershire sauce
In a large skillet, heat the oil over medium heat.
Whisk together the beef, vinegar, salt, and paprika. Sprinkle the oil mixture over the beef mixture. Reduce heat, and simmer for 20 minutes.
Stir in garlic, celery, onion, celery, celery, parsley, lemon, beef broth, broth, salt, basil, oregano, oregano, and Italian seasoning. Continue to simmer for 10 minutes.
Stir in Worcestershire sauce and simmer for 5 minutes. Remove from heat. Pour the sauce over the beef mixture and stir to coat. Cover, and refrigerate overnight.
Remove the beef from the refrigerator, reserving 2 tablespoons of the beef broth and 3 tablespoons of the butter. Heat the remaining broth and butter in a large saucepan over medium heat. Stir until butter melts, about 5 minutes. Remove from heat, and stir in the Worcestershire sauce.
Stir sauce mixture into the beef mixture and simmer for 5 minutes. Remove from heat. Stir in the reserved 2 tablespoons of butter. Serve with a slice of lemon slice.
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