Spiced beef stew Name: Nathalie Alcantara Base: Fort Eustis Recipe: 2 lb. Beef (ribs or brisket) 2 tablespoons fat 4 onions, sliced stock or water salt and pepper 2 cloves a pinch of allspice 1 bay leaf 1 tablespoon capers bread crumbs Heat the fat in a large pan and fry the onions for five minutes. Cut the meat into finger-length pieces, add to the pan and cook for five minutes. Add enough stock to cover. Add the remaining ingredients (except the bread crumbs) and cook gently until the meat is tender. Add the bread crumbs, stir well until blended. Serve with boiled potatoes, beets, gherkins and a salad.