⅓ cup flour

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 pounds stewing beef, cut into cubes

¼ cup shortening

4 cups water

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1 large onion, sliced

2 bay leaves

¼ teaspoon allspice

12 small carrots, trimmed and scraped

12 small white onions, trimmed

8 small new potatoes, peeled

• Mix together the flour, salt, and pepper. Toss the beef cubes in the mixture; shake off excess.

• In a soup pot, melt the shortening on high heat. When the fat is very hot, add as many of the beef cubes to the pan as you can without crowding them, and brown on all sides; remove with a slotted spoon and set aside; repeat this process until all the beef is browned.

• In a saucepan, bring the water to a boil. Return all the meat to the pot and add the boiling water. Stir in the lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce the heat, cover, and simmer for about 1½ to 2 hours, until the meat is tender.

• Add the carrots, onions, and potatoes; cover and cook for about 20 to 25 minutes, until the vegetables can be pierced easily with a fork. Discard the bay leaves before serving.