Old-Time Beef Stew - cooking recipe

Ingredients

2 lb. beef or venison, cut in 1 1/2-inch cubes
2 Tbsp. shortening
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 Tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
dash of ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 lb. small white onions
3 Tbsp. all-purpose flour

Preparation

In Dutch oven, thoroughly brown meat in shortening, turning often (I roll meat cubes in flour first).
Add 2 cups of 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.
Slowly blend 1/3 cup cold water into the 3 tablespoons flour.
Stir slowly into hot stew mixture.
Cook and stir until bubbly.
Cook and stir 3 minutes longer.
Makes 6 to 8 servings.