Beef Stew - cooking recipe

Ingredients

2 lb. stew beef (1/2 to 1-inch cubes)
2 Tbsp. shortening
1 can Swanson beef broth
1 small can tomato juice (1/4 to 1/2 c.)
1/2 c. water
1 tsp. Worcestershire sauce
6 to 8 carrots, chopped
4 white potatoes, chopped
1 to 2 stalks celery, chopped
1 clove garlic
1 onion, finely chopped
1 bay leaf
1 tsp. sugar
2 to 2 1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
dash of cloves
dash of allspice

Preparation

Melt shortening in a large pot over medium to medium-high heat.
Add beef and brown lightly, stirring frequently.
Lower heat to medium-low.
Add beef broth and tomato juice (should equal 2 cups).
Add 1/2 cup water.
Add all spices.
Cover and simmer for 1 hour on medium-low.
Add all vegetables and simmer, covered, for 1 1/2 to 2 hours until vegetables are tender.
Just before serving, you may thicken with a mixture of 3 tablespoons flour and 1/2 to 1/3 cup water.
Shake in covered cup and add slowly to stew, stirring constantly.