1 1/2-2 lb. stew beef
Oil
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion
1 tsp. lemon juice
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Dash of allspice or cloves
2 bay leaves
1 tsp. sugar
2 carrots
2 potatoes, quartered
12-20 sm. white onions

Brown meat cubes. Takes about 20 minutes and is very important. Begin 3-3 1/2 hours before mealtime. Preheat heavy kettle or Dutch oven. Toss meat into hot oil, keep sizzling. Remember it's the browning that makes the stew. Pour in 4 cups boiling water. Lower heat a little and gently shift meat to be sure it isn't sticking. Add lemon juice, this tenderizes meat and gives a tang. Add Worcestershire sauce, garlic, onion and bay leaves. Sprinkle over salt, pepper, paprika, spices and sugar.

Cover, turn heat low, and let simmer 2 hours. Occasionally stir meat to keep from sticking. Add water if necessary. Add carrots, potatoes and onions. Cover, simmer until vegetables can easily be pricked, about 25-30 minutes. Remove vegetables and meat; place in casserole while you make brown gravy.

Blend 4 level tablespoons flour with cold water to make smooth paste. Add little more water, then stir into stew liquid (about 2 cups). Blend thoroughly; cook 5 minutes and keep stirring. Return meat and vegetables for warm-up. Serve.