1 lb. stew meat
1/2 tsp. Worcestershire sauce
1 clove garlic
1 small onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. paprika
dash of allspice or cloves
4 to 6 carrots, pared and quartered
4 to 6 potatoes, pared and quartered
1 onion, cut in fourths

In dutch oven, brown meat in 2 Tbsp. oil., turning often. Add 2 cups hot water and next 9 ingredients. Simmer 1 1/2 hours, stirring occasionally. Remove bay leaf and garlic. Add vegetables. Cover and cook 30 to 45 minutes more. Mix 1 cup milk and 2 Tbsp. flour together and add to stew slowly, stirring. Cook and stir until bubbly. Stir 3 minutes.

Serves 4.