2 lb. boneless beef chuck
4 c. water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 med. onion, sliced
1 sm. bay leaf
2 tsp. salt
Pinch of allspice
1/4 tsp. pepper
1 tsp. sugar
6 carrots, quartered
8 sm. onions
3 med. potatoes
1 c. cold water
1/2 c. flour
Few drops bottled brown bouquet sauce

In Dutch oven, combine all ingredients except bouquet sauce, 1 cup water and flour. Cover; bake 4 hours or until meat is tender. Remove stew from oven. In covered jar, shake bouquet sauce, 1 cup water and the flour until well blended. Stir in to stew; heat to boiling, stirring constantly. Boil and stir 1 minute.