2 lb. beef chuck or stew meat, cut into 1 1/2" cubes
2 tbsp. butter
3 beef bouillon cubes
2 c. hot water
1 tbsp. Worcestershire sauce
1 clove garlic, minced
3 tbsp. flour
2 tbsp. cooking oil
1 c. chopped onions
2 bay leaves
1 tsp. lemon juice
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 tsp. sugar
6 carrots, quartered, sliced
6 potatoes, peeled

Brown beef in butter. Dissolve bouillon cubes in hot water and add to meat. Add Worcestershire, garlic, onions, bay leaves, lemon juice, thyme, salt, pepper, paprika and sugar. Simmer covered 2 hours. Add carrots and potatoes.

Cover and cook an additional 30 minutes or until vegetables are tender. Discard bay leaves. Remove meat and vegetables.

Combine flour and oil; stir into pan juices until smooth. Pour over meat and vegetables. Serves 6.