2 tbsp. vegetable oil
2 lbs. boneless chuck, cut in 1 1/2" cubes
1 med. onion, sliced
1 clove garlic
2 c. water
1 tbsp. salt, vinegar, lemon juice
1/2 tsp. pepper, paprika
1 tsp. sugar, Worcestershire sauce, Italian seasoning
1 lg. bay leaf
Dash of allspice
6 carrots, peeled & sliced
2 onions, peeled & quartered
6 potatoes, peeled & cubed
1/4 c. cold water
2 tbsp. all-purpose flour

Heat oil in a Dutch oven. Add beef and cook over medium heat about 20 minutes, turning often to brown evenly. Stir in the next 14 ingredients. Cover and simmer 1 1/2 hours, stirring occasionally.

Remove bay leaf 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, mixing well; pour into stew, stirring constantly until gravy thickens. Simmer 5 minutes. Yield: 6 to 8 servings.