2 lb. beef stew meat, cut in 1 1/2" cubes
2 tbsp. shortening
1 tsp. Worcestershire sauceclove garlic
1 med. onion, sliced
1-2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
Dash of allspice
6 carrots, cut up
4 potatoes, cut up
1 lb. sm. white onions
3 tbsp. all-purpose flour

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30-45 minutes or until vegetables are tender.

Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook about 3 more minutes.