2 tbsp. shortening
2 lb. beef, cubed
1 lg. onion, sliced
1 clove garlic (optional)
4 c. boiling water
1 tbsp. salt
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 or 2 bay leaves
Dash allspice or cloves
1 sm. onion
6 med. potatoes, cubed
1/2 c. cold water
1/4 c. flour
6 carrots, cut into quarters
1 (8 oz.) tomato sauce

Heat shortening in Dutch oven. Add beef chunks; brown on all sides, turn cubes with tongs, takes about 20 minutes. Add sliced onion, along with garlic (on toothpick so you can retrieve it later), boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf, and spices.

Cover and simmer (not boil), 2 hours. Stir now and then to prevent sticking. When meat is almost done, add the vegetables. Simmer the stew for about 3 minutes longer or until everything in the kettle is tender. Discard the bay leaf and garlic clove.

Pour cold water into a shaker then add flour; shake hard to blend. Remove from heat, push the meat and vegetables to one side, stir in flour mixture. Cook gently about 5 minutes more, stir constantly.