Beef Stew - cooking recipe

Ingredients

2 lb. beef chuck, cut in 1 1/2-inch cubes
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
8 carrots, pared and sliced 1/2-inch thick
5 potatoes, quartered and sliced
1 lb. small white onions

Preparation

In Dutch oven, thoroughly brown meat in 2 tablespoons shortening.
Add 3 cups hot water and next 9 ingredients.
Cover and simmer for 1 1/2 hours, stirring to keep from sticking. Remove bay leaf and garlic.
Add vegetables; cover and cook 30 to 45 minutes until vegetables are tender.
Skim most of fat from liquid.
Combine 1/4 cup water and 2 tablespoons flour until smooth.
Stir slowly into hot liquid.
Cook and stir until bubbly for 2 to 3 minutes.
I like to make dumplings with this.