Lionhouse Beef Stew

Recipe from Andrea Shurtleff

2 lbs beef chuck, cut in cubes
4 C water
1 clove garlic
1 Tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp paprika
Dash of all spice
½ small white onion
¼ C flour
2 Tbsp shortening
1 tsp sugar
½ tsp pepper
2 bay leaves
6 carrots, cut
3 - 4 med potatoes, peeled and cubed

In a large pot brown beef in shortening. Turn often to brown on all sides. Add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and all spice. Cover and simmer on low for 2 hours. Stir occasionally. When mean is almost done, add carrots and potatoes. Simmer 30 minutes. Discard bay leaves and garlic. Pour ½ cup water in shaker and add ¼ cup flour and shake to blend. Add to stew. Stir until gravy thickens and boils.