2 lbs. beef chuck, cut in 1 1/2 inch cubes
2 tbsp. oil
4 c. boiling water
1 tbsp. lemon juice (optional)
1 clove garlic
1 tsp. Worcestershire sauce
1 onion, sliced
1 to 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash of allspice or cloves
6 carrots
Potatoes, cubed

Thoroughly brown the meat on all sides in hot fat, turning often. Add water, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer; don't boil, 2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic.

Add carrots and potatoes. Cover and cook 30 minutes more or until vegetables are done. Remove meat and vegetables to make gravy for stew.

Skim most of fat from stew liquid for 3 cups liquid, put 1/2 cup water in shaker. Add 1/4 cup all-purpose flour; shake until smooth. Add flour mixture slowly to meat stock, stirring constantly until gravy bubbles all over. Cook about 5 minutes more, stirring often. Mix the meat and vegetables back with liquid and serve. Serves 6 to 8.