Old Time Beef Stew

2 pounds beef chuck, cut in 1 1/2 inch cubes
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white onions
Gravy

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

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