2 tbsp. vegetable oil
1 med. onion, sliced
1 clove garlic or 1/8 tsp. garlic flakes
1 tbsp. salt
1 tsp. sugar
1 tsp. soy sauce
1 tbsp. lemon juice
1 lg. bay leaf
Dash allspice
1 lb. sm. white onions, peeled
6 med. potatoes, peeled and cubed
1/4 c. cold water
2 tbsp. flour
2 lbs. boneless chuck, 1 1/2 inch cubes
2 c. water
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 tbsp. vinegar
1/2 tsp. paprika
1 tsp. Italian seasoning
6 carrots, peeled and sliced

Heat oil in a Dutch oven. Add beef and cook over medium heat about 20 minutes, turning often to brown evenly. Stir in next 14 ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay and garlic. Add carrots, onions, and potatoes; cover and simmer 30 minutes longer, or until vegetables are done.

Gradually add 1/4 cup cold water to flour in a small mixing bowl, stirring constantly. Pour into stew stirring constantly until gravy thickens. Simmer 5 minutes.