2 tbsp. fat
2 lbs. beef chuck, cut in 1 1/2" cubes
1 lg. onion, sliced
1 clove garlic
4 c. boiling water
1 tbsp. salt
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 or 2 bay leaves
Dash allspice or cloves
6 carrots, cut in quarters
1 lb. sm. white onions
6 med. potatoes, diced (opt.)
1/2 c. cold water
1/4 c. flour

Heat fat in Dutch oven. Add beef chuck, brown on all sides, turn cubes with tongs. This should take about 20 minutes. Add sliced onion, along with garlic (on a toothpick so you can retrieve it!), boiling water, salt, lemon juice, sugar and seasonings.

Cover and simmer (not boil) for 2 hours, stirring occasionally to prevent sticking. When meat is almost done, add the vegetables. Simmer an additional 30 minutes longer, or until everything is tender. Discard the bay leaf and garlic clove.

Pour cold water into a shaker then add flour; shake hard to blend. Remove from heat, push the meat and vegetables to one side of the pan; stir in flour mixture. Cook, stirring constantly until the gravy thickens and boils. Cook gently about 5 minutes longer. Serves 6 to 8.