2 tbsp. oil
2 lb. beef chuck, cut into 1 1/2" cubes
1 lg. onion, sliced
1 clove garlic
4 c. boiling water
1 tsp. 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 of allspice or cloves
6 carrots, sliced
4 med. potatoes, cut into bite size pieces
1/2 c. cold water
1/4 c. flour

Heat oil in large pan. Brown meat on all sides. Add everything but the vegetables, cold water and flour. Simmer 2 hours or until the meat is tender. Add vegetables and simmer 30 minutes more until all is tender. Discard bay leaf and garlic clove. Pour the cold water into a shaker and add the flour. Shake well and add to broth to make gravy. Cook and stir until gravy thickens.