Beef Stew

2 lbs. cut-up beef for stew
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
1 or 2 bay leaves
1 tblsp. sallt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
dash ground allspice or cloves
6 carrots, pared & quartered'
4 potatoes, pared & quartered
Gravy

In Dutch oven, thoroughly brown meat in 2  tblsp. hot shortening, turning often.  Add 2 cups hot water & next   9  ingredients.  Cover,; simmer for 1-1/2 hours, stirring occasionally to keep from sticking.  Remove bay leaves & garlic.  Add vegetables.  Cover & cook 30  to 45 minues, or till vegetables are tender.  Serves 6  to 8.

For Gravy:  Skim most of fat from liquid; measure 1-3/4 cups liquid.  Combine 1/2 cup water & 2 tblsp. flour till smooth.  Stir slowly into hot liquid. Cook & stir till bubbly.  Cook & stir 3 minutes.  Serve stew in bowls.