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 and quartered
4 potatoes, pared and quartered
1 lb. sm. white onions

In Dutch oven, thoroughly brown meat in 3 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. Cook covered 30 to 45 minutes or until vegetables are tender.

GRAVY:

Skim most of fat from liquid. Measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all-purpose four until smooth. Stir in hot liquid and cook about 3 minutes until bubbly. Serves 6 to 8 persons.