BEEF STEW

1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes

2 tablespoons cooking oil

4 cups water

1 large onion, sliced

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon ground allspice

6 medium carrots, peeled and bias-sliced into 3/4-inch chunks

1 pound small white onions, peeled and halved

4 medium potatoes, cut into 1-inch chunks

1/2 cup cold water

1/4 cup all-purpose flour

Snipped parsley (optional)

In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling;reduce heat. Simmer, covered, for 2 hours,

stirring occasionally. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, for 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired.