Ingredients
2 lb beef chuck, cut into 1 1/2" cubes
1 teaspoon worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 - 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
dash of ground allspice or cloves
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
1 lb small white onions
Preparation
In a large pot brown the beef in 2T hot oil. Add 2 cups hot water and next nine ingredients. Cover and simmer for 1.5 hours, stirring occasionally.
Remove bay leaves and garlic, add vegetables and cook 30 - 45 minutes.
For gravy, pour drippings into cup and skim off 1 tablespoon of fat. Stir together fat from 1 tablespoon of four. Slowly add 1 3/4 cup of juices, wisk together and heat until thickened.
