Beef Stew - cooking recipe

Ingredients

2 Tbsp. fat
2 lb. beef chuck, cut in 1 1/2-inch cubes
1 large onion, sliced
1 clove garlic
4 c. boiling water
1 Tbsp. salt
1 Tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 or 2 bay leaves
dash of allspice or cloves
6 carrots, cut in quarters
1 lb. small white onions
6 medium potatoes, diced
1/2 c. cold water
1/4 c. flour

Preparation

Heat fat in Dutch oven.
Add beef chuck; brown on all sides. Add sliced onion and garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice or cloves.
Cover and gently simmer (not boil) for 2 hours, stirring now and then.
When meat is almost done, add vegetables.
Simmer stew about 30 minutes longer or until everything is done.
Pour cold water into shaker, then add flour. Shake hard to blend.
Remove from heat.
Push meat and vegetables to one side of the pan; stir in flour mixture.
Cook, stirring constantly, until the gravy thickens and boils.
Cook gently about 5 minutes more.
Serves 6 to 8.