Old-Time Beef Stew - cooking recipe

Ingredients

2 lb. beef stew meat, 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 allspice or cloves
6 carrots, pared and quartered
1 lb. small white onions
3 Tbsp. all-purpose flour

Preparation

In Dutch oven, brown meat in shortening, turning often.
Add 2 cups hot water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika, pepper and allspice or cloves.
Cover; simmer 1 1/2 hours, stirring occasionally, to keep from sticking. Remove bay leaf and garlic.
Add vegetables.
Cover and cook 30 to 45 minutes or until vegetables are tender.
Slowly blend 1/3 cup cold water and flour together.
Stir slowly into hot stew mixture. Cook and stir until bubbly.
Cook and stir 3 minutes longer. Yield: 6 to 8 servings.