2 lbs. beef chuck, cut in 1 1/2 inch cubes
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1 or 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash of ground allspice or cloves
6 carrots, pared & quartered
4 potatoes, pared & quartered
1 lb. sm. white onions
Gravy

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender. Serves 6 to 8.

For Gravy: Skim most of fat from liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all-purpose flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes. Serve stew in bowls.