2 lbs. beef chuck, 1 1/2 inch cubes
2 tbsp. fat
4 c. boiling water
1 tbsp. lemon juice (optional)
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1 lb. sm. white onions
1 to 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash allspice or cloves
6 carrots

Thoroughly brown the meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover and simmer 2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots and onions. Cover and cook 30 minutes more, or until vegetables are done. Remove meat and vegetables. Thicken liquid for gravy, if desired. Makes 6 to 8 servings.

GRAVY FOR BEEF STEW:

Skim most of fat from stew liquid. For 3 cups liquid, put 1/2 cup water in shaker or screw-top jar; add 1/4 cup enriched flour. Shake flour with water to mix. Add flour mixture slowly to meat stock, stirring constantly until gravy bubbles all over. Cook about 5 minutes more, stirring often. Pour over meat and vegetables.