2 lbs. beef chuck, in 1 1/2 inch cubes
2 tbsp. olive oil
4 c. boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion
2 bay leaves
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Dash of clove or allspice
1 tsp. sugar
Sliced carrots, cubed potatoes
1 jar boiled onions

Thoroughly brown meat in fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Simmer 2 hours. Add carrots, potatoes; cook 20-30 minutes or until vegetables are done. Remove meat and vegetables. Thicken gravy using roux (1/2 butter, 1/2 flour). Return vegetables and meat. Drain onions and add.