2 lb. beef chuck cut in 1 1/2 inch cubes
1 lg. onion
Clove of garlic
4 c. boiling water
1 tbsp. salt
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 or 2 bay leaves
Dash of allspice
6 carrots, cut in quarters
1 lb. small potatoes
1 lb. sm. onions
1/2 c. cold water
1/4 c. flour

Heat 2 tablespoons oil in Dutch oven. Add beef and brown on all sides. Don't hurry, this should take about 20 minutes. Next add onion and garlic along with salt, water, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves and allspice and simmer (not boil) for 2 hours.

Gentle cooking is what makes the meat tender. When meat is almost done add the vegetables and simmer 30 minutes longer or until it is all done. Discard bay leaves.

Gravy time: Pour the water and flour into a shaker - shake hard to blend. Remove pot from heat, push meat and vegetables to one side of pot and stir in flour mixture. Cook and stir until gravy thickness and boils. Cook gently a few minutes.

If you like you can add a package of frozen English peas or 1 large can to stew and have a complete meal. Add frozen when vegetables are added. Serve with salad and rolls.