2 lb. beef chuck
2 tbsp. fat (suet is good)
4 c. boiling water
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 med. onion, cut up
6 carrots
18 to 24 small onions
1 bay leaf
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
Dash of allspice or cloves
1/2 tsp. paprika

Cut meat in 1 1/2 inch pieces. Brown meat; add water and all seasonings. Cover and let simmer for 2 hours, stirring occasionally. Remove bay leaf. Add carrots and onions. Cook until tender, about 30 minutes.

Remove meat and vegetables. Thicken liquid and combine when gravy is cooked. Also add 2 tablespoons sherry at this time if desired. Serve with boiled potatoes. Serves 6 generously.