2 tbsp. fat in large pot

2 lb. beef chuck, cut in 1 1/2" cubes and brown on all sides
1 lg. onion (sliced)
Clove of garlic
4 c. boiling water
1 tbsp. each salt and lemon juice or vinegar
1 tsp. each sugar and Worcestershire sauce
1/2 tsp. each pepper and paprika
A bay leaf or 2 and dash of allspice or clove

Cover and simmer (not boil) for 2 hours. When meat is almost done, add the vegetables:

6 to 8 carrots, cut in quarters
1 lb. sm. white onion
Largely diced potatoes, as desired

Simmer stew for 30 minutes longer. Discard bay leaf and garlic (if whole clove used).

Gravy: make a rue of 3 tablespoons cornstarch and cold water. Move vegetables and meat aside and stir this mixture into juice. Cook and stir until gravy thickens and begins to boil. You may add Kitchen Bouquet for color, if you wish.