2 lbs. beef stew meat
2 tbsp. shortening
1 clove garlic
1-2 bay leaves
1 tsp. sugar
1/4 tsp. pepper
6 carrots, cut in sm. chunks
1 lb. sm. white onions
3 tbsp. all purpose flour
1 tbsp. Worcestershire sauce
1 med. onion
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cloves
4 potatoes, cut in med. size chunks

In a Dutch oven, thoroughly brown meat, which has been cut into cube size pieces, in shortening turning the meat often. Add 2 cups hot water and all ingredients except carrots, potatoes, onion and flour. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup cold water into 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. (This can be served over rice or noodles too!) Serves 6 to 8.