2 pounds beef stew meat, cut in 1 1/2-inch cubes (I usually only use 1 pound-next time I think I will use even less)
2 tablespoons shortening (I use olive oil)
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
Dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white onions (I usually omit)
3 tablespoons all-purpose flour
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients.
(sometimes I get a little frazzled while cooking so I like to have everything all ready to go. Then it's all about dumping in!)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.
Slowly blend 1/3 cup cold water into the 3 tablespoons flour.
Stir slowly into hot stew mixture.
Cook and stir till bubbly. Cook and stir 3 minutes longer. Serve stew in bowls. Makes 6 to 8 servings.
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