2 lb. stew meat
2 tbsp. fat
4 c. boiling water
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1 clove garlic
1 med. onion, diced
1-2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
6 carrots
6 potatoes
Diced celery
Lemon juice, optional

Thoroughly brown the meat on all sides in hot fat, turning often. Add water, lemon juice, Worcestershire sauce, garlic, onions, celery and seasoning. Cover; simmer (don't boil) 2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic clove. Add carrots (if carrots are large, halve or quarter); add cubed potatoes. Cover and cook 30 minutes or until vegetables are done.

Thicken liquid for gravy for 3 cups liquid, put 1/2 cup water in shaker. Add 1/4 cup all-purpose flour. Shake until smooth. Add flour mixture slowly to stew, stirring constantly until gravy bubbles.