2 lbs. beef chuck, cut in 1 1/2" cubes
2 tbsp. fat
2 c. boiling water
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1-2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash allspice or cloves
6 carrots
1 lb. (18-24) sm. white onions

Thoroughly brown the meat on all sides in hot fat, turning often. Add boiling water, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer (don't boil) for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic clove.

Add carrots and onions. (If carrots are large, halve or quarter.) Cubed potatoes may be added, too.

Cover and cook 30 minutes more, or until vegetables are done. Remove meat and vegetables. Thicken liquid for gravy, if desired. Makes 6 to 8 servings.

Gravy For Beef Stew: Skim most of fat from stew liquid. 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 meat stock, stirring constantly until gravy bubbles all over. Cook about 5 minutes more, stirring often. Pour over meat and vegetables.

To season and flour the meat, put the meat and a little seasoned flour in a paper sack; shake sack, the job's done.