2 tbsp. Crisco
2 lb. beef, cut in 1 1/2 inch cubes
1 lg. onion
5 c. boiling water
1 tsp. lemon juice
1 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 to 2 bay leaves
Dash of allspice
6 carrots, cut in quarter
1 lb. sm. white onions
4 med. potatoes, diced

GRAVY:

1/2 c. cold water
1/4 c. flour

Heat Crisco in large Dutch oven. Add beef and brown on all sides, about 20 minutes. Slice and add 1 large onion, boiling water, lemon juice, salt, sugar, and Worcestershire sauce. Add pepper, paprika, bay leaves, and allspice.

Cover and simmer (not boil) 2 hours. When meat is almost done, add the vegetables (carrots, small white onions, and potatoes). Simmer stew 30 minutes or until done. Discard bay leaves.

GRAVY: Add cold water to flour slowly, stirring constantly. Remove Dutch oven from heat, push meat and vegetables to one side of pan; stir in flour mixture. Cook and stir until gravy thickens and gently boils. Cook a few minutes longer.

HINT: The beef can be cut very easily if partially frozen.