Brown Stew

2 lbs beef chuck, cut in 1 1/2 inch cubes
2 T fat
4 cups boiling water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic
1 medium-sized onion, sliced
2 bay leaves
1 T salt
1/2 tsp pepper
1/2 tsp paprika
Dash of allspice or cloves
1 tsp sugar
6 carrots, quartered
1 lb (18-24) small white onions

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, and seasoning. Simmer 2 hours; stir occasionally to keep from sticking. Add carrots and onions. Continue cooking 20-30 minutes or until vegetables are done. (Cubed potatoes may be added, if desired.) Remove meat and vegetables; thicken liquid for gravy. Serves 6-8

If desired I prefer the liquid thin.