2 lb. beef chuck, cut in 1 1/2-inch cubes
2 tbsp. olive oil
4 cups boiling water
1 tbsp. lemon juice (optional)
1 tsp. Worcestershire sauce
1 garlic clove
1 medium onion, sliced
1-2 bay leaves
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
dash allspice or cloves
6 carrots
1 lb. small white onions (about 18 - 24)
potatoes (optional)

Thoroughly brown meat on all sides in hot oil, turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer (don't boil) for 2 hours, stirring occasionally to keep from sticking.

Remove bay leaves and garlic. Add carrots and onions (if carrots are large, halve and quarter). Cubed potatoes may be added to cover and cook 30 minutes more, or till vegetables are done. Remove meat and vegetables. Thicken liquid for gravy, if desired.

Makes 6 to 8 servings.

Submitted by: Jason Birmingham