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2 lb. beef stew meat, cut in
1 1/2-inch cubes
1 tsp. Worcestershire sauce
2 Tbsp. shortening
1 clove garlic
1 medium onion, sliced
2 bay leaves
1 Tbsp. salt
1/2 tsp. paprika
1 tsp. sugar
1/4 tsp. pepper
dash of ground allspice
6 carrots, pared and quartered
4 potatoes, pared and
6 Tbsp. flour

In Dutch oven, brown meat in shortening, turning often.
Add 4 cups hot water, Worcestershire sauce, garlic, onion, bay
leaves, salt, paprika, sugar, pepper and allspice. Cover;
simmer for 1 1/2 hours, stirring occasionally. Remove bay
leaves and garlic. Add vegetables. Cover and cook 30 to 45
minutes or until vegetables are tender. Slowly blend 2/3 cup
of cold water into 6 tablespoons flour. Stir slowly into hot
stew mixture. Cook and stir until bubbly. Cook and stir 3
minutes longer. Makes 6 to 8 servings.

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