1 1/2 lb. boneless chuck beef
2 1/2 c. diced raw potatoes
1 c. diced raw carrots
4 sm. onions
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
2 tbsp. chili sauce
1 1/2 c. boiling water

Wipe meat, which has been cut in small pieces, about 6-8 per pound. Dry well and roll in flour. Fry in shortening, trimming off most of the fat. Fry until a deep brown. Cover frying pan and let meat simmer in its own juice for about 2 hours. Put into baking dish. Add sliced potatoes and carrots. Also add onion and salt.

Over all, pour the Worcestershire and chili sauce mixed with boiling water. Cover baking dish and bake 1 hour in moderate 350 degree oven. The gravy may be thickened, if desired.