2 lbs. beef stew meat, cut in 1 1/2 inch cubes
2 tbsp. shortening
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1 or 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
6 carrots, pared and quartered
4 potatoes, pared and quartered
3 tbsp. flour

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 3 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes; or until vegetables are tender.

Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir 3 minutes longer.

Makes 6 to 8 servings.