2 lb. beef stew meat, cut into 1-inch cubes
2 tbsp. oil
2 c. hot water
1 med. onion, quartered
1 c. chopped celery
1 clove garlic, chopped
2 bay leaves
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/4 tsp. paprika
1/4 tsp. pepper
Dash of ground allspice or cloves
6 carrots, sliced
4 potatoes, peeled, cut up
1/3 c. cold water
3 tbsp. flour

In Dutch oven, brown the beef in oil. Stir in hot water, onion, celery, garlic, bay leaves, salt, sugar, Worcestershire sauce, paprika, pepper and allspice or cloves. Cover and simmer about 1 1/2 hours or until meat is almost tender, stirring occasionally. Remove bay leaves. Add carrots and potatoes. (It might be necessary to add more water to cover vegetables.)

Cover and cook 30-40 minutes until vegetables are done. Blend the cold water and flour together and stir into stew. Cook and stir until thickened. Serve with biscuits.