Old fashioned Beef Stew

1 pounds beef chuck, cut in 1 1/2 inch cubes
2 tablespoons fat
4 cups boiling water
1 tablespoon lemon juice (optional)
1 teaspoon worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 to 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash allspice or cloves
6 carrots
1 pound (18 to 24)small white onions

throughly brown the meat on all sides in hot fat, turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer (don't boil) 2 hours stirring occasionally to keep from sticking. Remove bay leaves and garlic.
Add carrots and onions. (If carrots are large, halve or quarter) Cubed potatos may be added too. Cover and cook 30 minuts more or till vegetables are done. Remove meat and vegetables. Thicken liquid for gravy, if desired. Makes 6 to 8 servings.

Gravy for Beef Stew
Skim most of fat from stew liquid. For 3 cups liquid, put 1/2 cup water in shakedr. Add 1/4 cup all-purpose flour; shake till smooth. Add flour mixture slowly to meat stock sitrring constantly till gravy bubbles all over. Cook about 5 minutes more, sitrring often. Pour over meat and vegetables