2 pound boneless beef chuck, cut in 1 & 1/2 inch cubes

Flour

2 tbsp fat

4 cup boiling water

1 tsp Worcestershire sauce

2 small bay leaves

2 tsp salt

1/2 tsp pepper

1 clove garlic, minced

6 carrots, quartered or cut as desired

8 small/medium onions quartered

3 potatoes, quartered

Dredge beef with flour; brown well on all sides in hot fat. Add remaining ingredients, except carrots, onions and potatoes; simmer for two hours, stirring frequently. Add vegetables; cook for 30 minutes longer or until vegetables are tender. Thicken stew with flour, if desired.

Sometimes, if stew needs more juice, I make a small amount of thin brown gravy and add to it.

Recipe by E. Jean Sharpe

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