1/4 c. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 lb. boneless, beef chuck, cut into 1" cubes
3 tbsp. vegetable oil
1 med. onion, sliced
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
1/2 clove garlic, minced
1 sm. bay leaf
Pinch of ground allspice
5 c. water
3 lg. potatoes, quartered
4 lg. carrots, cut in half crosswise
6 sm. onions
3 stalks celery, cut into 1" pieces
3 tbsp. milk
1 egg
1 tbsp. chopped fresh parsley
1 c. biscuit mix

Combine first 3 ingredients; dredge meat in flour mixture and brown in hot oil in a large Dutch oven. Stir in the next 7 ingredients; cover, reduce heat and simmer 2 hours.

Add potatoes, carrots, onions and celery; cover and cook over low heat 15 minutes.