Hearty Beef Stew

This is a FANTASTIC stew to make in the winter. I woke up this morning and there was only a sinch of snow on the ground, but it was freezing outside. I thought to myself....what a perfect day to make my mom's beef stew. This really is fabulous

the goods:

2 lbs. beef stew chunks (I usually only use just over a pound and then cut them smaller because they are so big)

2 T. shortening (I use this when I feel like being naughty)

4 c. water

1 onion, chopped

1 clove garlic

1 T. salt

1 T. lemon juice

1 tsp. sugar

1 tsp. Worchestershire sauce

1/2 tsp. black pepper

1/2 tsp. paprika

2 bay leaves

Dash of allspice

4-6 carrots, sliced

3 potatoes, peeled and cubed

1/4 c. flour

1/2 c. water

1. In a soup pot, slowly brown beef cubes in shortening. Turn often to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic (on a toothpick, so you can retrieve it) salt, lemon juice, sugar, Worchestershire sauce, black pepper, paprika, bay leaves, and allspice. Cover with lid and simmer on low (do not boil) for 2 hours.
2. Stir occasionally to prevent sticking.
3. When mixture is almost done, add carrots and potatoes and simmer for 30 more minutes.
4. Discard bay leaves and garlic.
5. Pour 1/2 c. water and 1/4 c. flour in a shaker; shake to blend. Stir flour mixture into stew. Cook and stir until gravy thickens and boils. Serve.