2 lb. beef chuck, cubed
1 tsp. tenderizer
1/8 tsp. garlic flakes
1 bay leaf
1 tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
Dash of allspice & cloves
6 carrots, sliced
4 potatoes, peeled & quartered
4 celery stalks, sliced
1 lb. sm. onions

Brown meat in 2 tablespoons shortening in Dutch oven. Turn often. Add 2 cups hot water and next 10 items. Cover, stir occasionally. Cook 45 minutes or until vegetables are tender. Keep warm, skim off fat. Measure liquid (2 cups add water if needed).

Combine 2 tablespoons beef base, 1/4 cup water and 2 tablespoons flour. Add slowly to hot liquid. Stir and cook until bubbly (about 3 minutes). Pour over meat and vegetables and serve.