3-3 1/2 lbs. beef chuck, cut in 1 1/2 inch cubes, rolled in flour
4 or 5 tbsp. shortening, melted

Also need:

6 c. boiling water
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 clove garlic
2 med. onions, sliced
1 to 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2-1 tsp. pepper
1/2-1 tsp. paprika
Dash of allspice or cloves
Dash of hot sauce or mango pepper

Also will need:

1 pkg. carrots
6 to 8 potatoes, peeled and sliced

Thoroughly brown the meat on all sides in hot fat, turning often until lightly braised.

Place stew meat in a large Dutch oven; add water, lemon juice, Worcestershire sauce, minced garlic, minced onion, bay leaves, and seasonings. Cover; simmer on low heat for 2 hours, stirring occasionally to keep from sticking.

Remove bay leaves. Add sliced carrots and potatoes, plus hot sauce to taste. Cover and cook 1 hour, or until vegetables are tender. Thicken liquid with 1/4 cup of flour that has been added to 1/2 cup of hot water to make a paste.