2 lbs. beef chuck, cut in 1" cubes
1 tsp. lemon juice
1 clove garlic, minced
1 sm. bay leaf
1/2 tsp. allspice
8 sm. whole onions
3 c. water
1 tsp. Worcestershire sauce
1 med. onion, sliced
2 tsp. salt
1/4 tsp. pepper
6 carrots, quartered
3 med. potatoes, cut up
1/2 c. flour
1 c. water

In Dutch oven, combine all ingredients except 1 cup of the water and the flour. Cover and bake in a 325 degree oven for 4 hours or until meat is tender. Remove stew from oven. In a covered jar, shake 1 cup water and flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute. Serve hot. Serves 4 to 6.