2 lbs. stew meat
2 tbsp. shortening
2 c. hot water
1 med. onion, chopped
1 c. chopped celery
1 clove garlic
1 or 2 bay leaves
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/8 to 1/4 tsp. pepper
Dash of allspice or cloves
6 carrots, cut in 1 inch slices
4 potatoes, peeled in cut up
3 tbsp. flour

Brown stew meat in hot shortening. Stir in hot water. Chopped onion, celery, garlic, bay leaves, salt, sugar, Worcestershire sauce, paprika, pepper and allspice or cloves. Cover simmer about 1 1/2 hours or until meat is almost tender, stirring occasionally to keep from sticking. Remove bay leaves. Add carrots and potatoes. Cover and cook about 30 to 40 minutes more or until meat and vegetables are tender. Blend the 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. 6 to 8 servings.