Servings: 6 to 8 Servings

2 pounds beef chuck, cut into 1 ½ inch cubes 2 pounds beef chuck, cut into 1 ½ inch cubes
1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
1 clove garlic 1 clove garlic
1 medium onion, sliced 1 medium onion, sliced
1 or 2 bay leaves 1 or 2 bay leaves
1 tablespoon salt 1 tablespoon salt
1 teaspoon sugar 1 teaspoon sugar
½ teaspoon paprika ½ teaspoon paprika
¼ teaspoon pepper ¼ teaspoon pepper
Dash ground allspice or cloves Dash ground allspice or cloves
6 carrots, pared and quartered 6 carrots, pared and quartered
4 potatoes pared and quartered 4 potatoes pared and quartered
1 pound small white onions 1 pound small white onions
Gravy Gravy

In Dutch oven, thoroughly brown meat in 2 tablespoons of oil, turning often.
Add 2 cups hot water then add the Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika, pepper and allspice/cloves.
Cover and simmer for 1 ½ Hours stirring occasionally to keep from sticking.
Remove bay leaves and garlic. Add the vegetables. Cover and cook 30 to 45 minutes or until the vegetables are tender.
For gravy: Skim most of fat from liquid; measure 1 ¾ cups of liquid. Combine ¼ cup water and 2 tablespoons all purpose flour till smooth. Stir slowly into hot liquid. Cook and stir till bubble.  Cook and stir 3 minutes and serve.