2 lbs. beef stew meat, cut in 1 1/2" cubes
2 tbsp. vegetable oil
1 tsp. Worcestershire sauce
1 clove garlic (opt.)
1 med. onion (whole)
1 tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
6 carrots, pared & quartered
6 potatoes, pared & quartered
3 tbsp. flour

In Dutch oven thoroughly brown meat in 2 tablespoons of hot vegetable oil, turning often. Add 4 cups hot water and next 7 ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. Remove onion after cooking time if desired. Add vegetables. Cover and cook 45 minutes or until vegetables are tender. Slowly blend 1/3 cup cold water into 3 tablespoons flour, mixing thoroughly. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir 3 minutes longer. Serves 6 to 8.