Ingredients
2 pounds beef stew meat, cut in small cubes
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
Dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white onions
3 tablespoons all-purpose flour
Preparation
In Dutch oven, thoroughly brown meat in 2 tablespoons olive oil, turning often. Add 2 cups hot water and next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
Remove bay leaves and galic. Add vegetables; cover and cook 30 to 45 minutes, or until vegetables are tender.
Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly.Cook and stir 3 minutes longer.
