2 lbs. beef chuck, cut in 1 1/2 inch cubes
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 lb. sm. white onions
Gravy

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30-45 minutes, or until vegetables are tender. Serves 6 to 8.

For gravy: Skim most of fat from liquid. Measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all-purpose flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes.