2 lb. beef chuck, cubed
2 tbsp. shortening
1 clove garlic
1 med. onion, sliced
1 tsp. Worcestershire sauce
1 or 2 bay leaves
1 tsp. salt
1 tsp. sugar
Dash of allspice
1/2 tsp. each pepper, paprika
6 carrots, quartered
1 lb. sm. white onions
2 tbsp. flour
4 potatoes, peeled, quartered

Brown beef in shortening in stock pot, stirring frequently. Add 2 cups hot water, garlic, sliced onion and next 7 seasonings. Simmer covered for 1 1/2 hours, stirring occasionally; remove garlic and bay leaves. Add carrots, whole onions and potatoes. Simmer covered for 30 to 45 minutes or until vegetables are tender; skim. Remove 1 3/4 cups hot pan juices to saucepan. Blend flour with 1/4 cup cold water. Stir into hot juices gradually. Cook for 3 minutes, stirring constantly. Stir into stew. Yields: 6 to 8 servings.